Well, I have found a recipe for corn bread dressing. It is not exactly like my grandmother's, but it is really close. I hope you will enjoy this recipe and make it your own.
7 slices white bread (dried in warm oven)
Corn bread (2 pans)
2 cups of chopped celery (if you don't like celery - use celery salt)
1 large onion, chopped
8 Tbsp (1 stick) butter
7 cups stock reserved from cooking hen (or any store bought chicken stock will do)
1 tsp salt
1/2 tsp pepper
1 tsp sage
3 eggs, beaten
Preheat oven to 350 degrees. Crumble dried white bread slices, and corn-bread; mix together and set aside. Saute' chopped celery and onion in butter until transparent, approximately 5 to 10 minutes. Pour over corn bread mixture. Add stock and mix well. (The best way to do this is to dig in and get your hands dirty. It works best to mix with hands. You need to make sure all cornbread and bread is broken up.) Add salt, pepper, and sage. Add beaten eggs and mix well.
Pour into a greased pan. Cook for about 45 minutes or until done.
** I make the dressing the night before. After mixing together I will cook a little bit for tasting. To make sure that there is enough seasoning, bread and/or butter. My family always shows up for tasting time. I think they like this, as much as, eating it on Thanksgiving day. **
** To make it a little richer in taste you can add a can of cream of chicken. This really gives it a nice taste and some extra texter. **