This is what I use.
3 packages of Jiffy cornbread mix, prepared as directions read, then crumbled in a bowl.
1/2 loaf of bread
6 cups of turkey broth, or canned chicken broth
salt and pepper
1 onion chopped
3 stalks of celery, chopped
1/2 stick of butter
A couple of days before Thanksgiving I start to bake batches of cornbread. After it cools I crumble it into a large air tight Tupperware. I just let it sit for a day until I get all 3 batches baked. I then crumble leftover pieces of bread. A few weeks before Thanksgiving I save heals of loaves of bread or left over rolls or whatever. I throw them in the freezer and thaw them and crumble into the cornbread.
So, I now have this crumbled bread and to it I add the broth and then I add the eggs. I stir really well and then I add the onion and celery. I wash my hands really well and mix it with my hands. A spoon just doesn't mix it up well enough. I usually just shake the sage, salt and pepper spice containers over the mixture. I should measure it, but I don't. Then I cut chunks of butter and just randomly throw them into the mixture, stir it up and pour it into a super large roasting pan.
Bake for 45 minutes on 350 degrees.
If it is too soupy, bake longer...we like the edges all brown and almost crunchy.
I really should make dressing more than once a year. It is so good!
And this picture is terrible. I took it with my phone.
I can't believe I didn't take more pics of the Turkey day meal I cooked. :(
I was too hungry...I just ate, fast! ha!