Southern Cornbread Dressing With Apple and Cranberries

I had a request for the recipe for the dressing, so here it is. I buy one of the large aluminum foil roasting pans and make it and serve it in it (but we're casual folks). I make my cornbread the day before and store in frig wrapped in foil until I'm ready to mix.

15-20 servings

cornbread, 2 -8 inch pans (recipe to follow)
6 slices sandwich bread
1/2 cup dried cranberries
1 apple, peeled and diced
1 teaspoon poultry seasoning
1 teaspoon sage
1/2 teaspoon black pepper
1 large onion, diced
5 stalks celery, diced
1 egg, beaten
5 (12 ounce) cans chicken broth

1. Saute celery and onion in small amount of oil or butter until tender.
2. In a large roasting pan, crumble cornbread and sandwich bread.
3. Add diced apple and cranberries.
4. Add poultry seasoning, sage, and black pepper. Add onion and celery.
5. Mix (with hands is easiest), until well mixed. Pour five cans of chicken broth over and mix very lightly with large spoon until all is moistened. (Do not over-stir).
6. Taste and adjust seasonings if necessary to suit your tastes.
7. Add beaten egg and mix in lightly.
8. Bake in 400 degree oven for 45 minutes.
9. NOTE: I do not add additional salt as I use regular chicken broth, not low sodium. If you use low sodium chicken broth, you may need to add some salt.).

Southern Cornbread
Buy Martha White Hot Rise Cornmeal Mix and follow directions on back of bag. :-) DO NOT use ANY recipe that says to put sugar in cornbread. Yuck. That's just not Southern, ya'll.