Make Cornbread the day before and use a cast iron 12 inch skillet. Mix all dry ingredients flour, cornmeal, sugar, baking soda, baking powder, dash of salt. (you can use self rising flour and omit baking soda, baking powder, & salt) Once all dry ingredients mixed, add milk, oil and 2 eggs. Mix batter, should be "cake like" consistency. If batter is too thick, gradually add more milk.
Bake in preheated 425 degrees for 20 mins in cast iron well oiled skillet. Test doneness using toothpick.
Break cornbread in large mixing bowl. Tear white bread into pieces. Add salt, pepper, sage. Set aside. in a skillet, using 2 sticks butter, saute chopped large onion and celery. (You may add more onion or celery) Once onion & celery cooked pour into large bowl with cornbread and bread. Add 2 large raw eggs. Add drippings from turkey OR begin adding chicken broth until the dressing is moist. USE care to not make it runny - the mixture should be moist and easy to spoon into the cast iron skillet. Once in the skillet, bake in preheated oven at 375 degrees for 30 mins. The top should look crisp and brown, firm to touch. ENJOY!
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|Serving Size: 1 Serving (214g)|
|Recipe Makes: 15 Servings|
|Calories from Fat: 139 (26%)|
|Amt Per Serving||% DV|
|Total Fat 15.4g||21 %|
|Saturated Fat 6.7g||34 %|
|Monounsaturated Fat 5.2g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 81.9mg||25 %|
|Sodium 123.6mg||4 %|
|Potassium 312.7mg||8 %|
|Total Carbohydrate 85.3g||25 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 81.6g|
|Protein 11.2g||16 %|
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Calories per serving: 526
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