Recipe from Johnson Ferry Women’s Charming Celebrations Cookbook
2 cups all-purpose flour
1 cup corn meal
2 eggs
1 tsp salt
1 tsp baking soda
2 cups buttermilk
1/2 cup vegetable shortening
1 large onion, chopped
1/2 tsp sage
3/4 cup chopped celery
5-6 cups broth, (if it comes from the turkey that’s the tastiest!)
1/2 cup butter
The day before serving, mix together all ingredients, except for broth and butter, and pour into a 9 x 13 baking dish as if preparing cornbread. Bake at 350 degrees for 40 minutes. The next day, 2 to 3 hours before serving, break up bread in a large bowl and pour 5 to 6 cups of broth over bread. Allow to stand 2 to 3 hours before baking. Melt 1/2 cup butter in a 9 x 13 pan, pour dressing mixture over the melted butter and stir. Bake at 425 degrees for 30 minutes. Remove from oven and allow to set 15 to 20 minutes before serving.
