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Comfort Food - recipe for dressing

What's your favorite comfort food?  I can think about macaroni and cheese, fried chicken, biscuits and gravy.....but my alltime favorite has to be homemade dressing served with either turkey or chicken.

That's what we had tonight, and I was ready for comfort food, for sure.

Milan had purchased a whole chicken at the grocery store because it was on sale.....a lot of meat for a small amount of money.....smart purchase in these days of high grocery prices everywhere.

I cooked it in the crockpot all day, so had lots of rich chicken broth to make dressing with, as well as the leftover cornbread from last night.  Fresh cornbread just won't work in dressing, gotta be leftover for sure.

I still use Grandma Dame's recipe, simply the best ever.

You take 2 or 3 eggs and whip them up with a fork in a big bowl.  (It's impossible to make just a little bit of dressing.)

Then you break up the cornbread into small pieces and you really need a little bit of some coarse bread, too - leftover biscuits will do, but tonight I had some french rolls which were getting pretty near needing to be thrown in the garbage, but they would do fine for dressing.

Chop up a big ole onion, and several stalks of celery, and toss that in.

Sprinkle on some salt and about a big tablespoon of sugar.  Yes, I said sugar.  I put sugar in everything!

Stir that all up to get the bread moistened with the beaten egg, cause if you're gonna add some really hot broth you don't want it to scramble your eggs before they get mixed with the bread.

Now comes the broth.   You need plenty, enough to just soak up all that bread and veggies.  When it looks too wet, it probably is just right.  You don't want dry dressing.

Last but certainly not least, sprinkle over all lots of rubbed sage.  I use what would appear to  be too much but then it's just right, I want it to be really savory with sage and celery and onions.

Pour the whole mess into a shallow casserole dish and stick in the oven at 375 or 400 degrees.  Bake "about" 30 minutes, reducing the heat if the top starts to get too brown.  It will smell so good you won't even want to take it out to eat!

I'm going to attach a poem I wrote several years ago, "Just Pickin' Sage".....goes really well with this recipe.
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