I have lived my whole life in the South and this recipe is similar to the way my family has made cornbread dressing for generations. We don't saute the onions and celery because they cook in the dressing. We always use stock from the turkey, so be sure to put a little water in the pan where you roast the turkey or else make some homemade stock. The canned stuff doesn't cut it. Pour the stock, the amount depends on the amount of cornbread and biscuit you have. I always add a few biscuits. Crumble the cornbread fine. When the stock has soaked into the cornbread add the eggs, onions, and celery and then add buttermilk until the dressing makes a batter. Put in some sage and wait a while and then taste. Sage gets stronger when it sets. Add some dryed basil,garlic, salt and black pepper,and refrigerate overnight. Bake at 400 and baste with butter several times as the dressing cooks. When you take it out of the refrigerator you might have to add some more liquid because it tends to soak in.
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I have lived my whole life in the South and this recipe is similar to the way my family has...