New Kathy Duke"s Recipe

We got a great recipe from Kathy yesterday and here is another one- Seasoned cooks may already know how to make Cornbread Dressing, but if you are like me I always love to see what other cooks are doing. ( so I can use any new ideas they may have.) PLUS- There are hundreds of new cooks that need to learn. Remember how proud you were the first time Thanksgiving was at your house? I have looked over Kathy's recipe and realize I don't use sage in my recipe, I use thyme, so I have learned something new already!

Q. Which dish do you always get raves over? Share it.

A. Thanksgiving Dressing Cornbread

1 pan Aunt Jemima butter milk cornmeal mix cornbread
1 can refrigerated butter milk biscuits
2 cups chopped onion
1 cup chopped celery
1/4 cup butter, melted
5 1/2 cups chicken broth
5 large eggs, lightly beaten
1 tsp. rubbed sage
1 tsp. pepper
3/4 tsp. salt

Prepare cornbread mix and biscuits according to package directions; let cool. Crumble cornbread and biscuits in large bowl; set aside.
Cook onions and celery in a skillet over medium heat, stirring constantly until tender. Add vegetables, broth, beaten eggs, and seasonings to bread mixture; stir well. Spoon into a greased 13 x 9 x 2 inch baking dish. Bake at 350 degree for 55 minutes or until golden brown.
Yield 8-10 servings *

*I always double this recipe for it is just that good!

Giblet Gravy

2 cups broth
4 boiled eggs, chopped
shredded cooked chicken(gizzards, thighs, etc)
salt and pepper to taste

Combine all and simmer. Mix plain flour and water together, and slowly pour and stir into above until desired thickness. *Increase ingredients for the amount needed for dressing*

After reading this I may not wait until Thanksgiving!

Come back tomorrow to see how Kathy answers
the fun part of the answers- the Tips!

(and remember the best of this blog runs every Thursday in Your Courier Herald!)