Dressing

Story

This is the family recipe for dressing that was served every Thanksgiving, coming from the Ingram/ Crowell side of the family (my mother's family). The recipe is more about feel than about specifics and you may have to tweak things. In other words, the recipe isn't exact and you might (probably) not get it right the first time.

Ingredients

• 1 ½ Large Onions
• ½ stick Salted Butter (plus a little extra for the toast)
• 8 Brown and Serve Rolls
• 4 slices White Bread
• ½ of 8” Frying Pan of Cooked Corn Bread
• 3 large eggs
• 2 cups Turkey or Chicken Broth
• 4 tbsp Rubbed Sage

Instructions

1. Prepare the cornbread following the recipe on the bag/box.
2. Preheat the oven to 400° F and lightly grease or spray a 9 x13” pan.
3. Bake the Brown and Serve rolls, then tear into pieces and toast on all sides.
4. Butter and toast the white bread on both sides.
5. Beat the eggs in a small bowl and set aside.
6. Cut the onions in to medium sized slices. And cook in ½ stick of butter. The onions should start to turn clear but still be a little crunchy.
7. Break up the rolls, toast, and corn bread into very small pieces. Add the cooked onions and mix.
8. Add the eggs and mix.
9. Add the broth and mix.
10. Add the sage and mix.
11. Spread mix in pan and bake for 30 to 40 minutes.