A couple years before my gram got sick, my mom finally told her there needed to be a recipe, because her girls didn't know how to make this stuff. :) They never let us help. So they sat down together and my gram tossed everything into her palm the way cool old country granny cooks do, and my mom carefully transferred it into measuring spoons so that she could pass a written recipe to me. I'm so glad, because it really doesn't feel like Thanksgiving or Christmas dinner to me without this stuff. We went without it a few years while we looked for a good gluten free cornbread recipe, but we got it, so here we are again. Yum.
2 recipes of cornbread, crumbled and dried overnight
Saute 3.5 cups celery and 3.5 cups onion in 2-3 tablespoons oil until transparent.
Crumble cornbread; mix with cooked celery and onion.
Sprinkle in 1.5 teaspoons poultry seasoning and 1 1/4 teaspoons sage.
Pour about 4 cups chicken broth and mix. (I usually use two cans)
Mix well. Pack into iron skillet (or 13x9 pan if you don't have a skillet) and bake in oven till top is crusty.
And it occurs to me now that there isn't a temperature marking. I usually throw it in on the bottom shelf while I'm cooking something else and just keep an eye on it.