Dressing, or more specifically Corn Bread Dressing, is a traditional Christmas/Thanksgiving Dinner side dish that is enjoyed mostly in Southern states like Texas. It is kind of similar to stuffing, but has a different taste and texture.

Today was my first attempt at making Dressing, but the reviews were generally positive. However, that could be because everyone was in the Christmas spirit and far too polite to say it sucked.

Here’s the recipe, for future reference:

Corn Bread Dressing
1 Package Corn Bread Mix* – About 4 cups crumbled
Minced Onion (2 Handfuls)
Chopped Celery (2 Handfuls)
Sage (a few pinches)
2 tbsp Butter
2 Eggs (beaten)
2 1/3 Cups Chicken Broth
Salt and Pepper (To Taste)

1. Make the Cornbread according to the package directions. Do this the day before you want to make the Dressing.

*I used a Betty Crocker cornbread mix that produced an 8 inch round pan’s worth of cornbread. You need about 3-4 cups of crumbled bread for the recipe. According to the reviews I read, you aren’t supposed to use Jiffy brand, since it includes sugar. Traditional Southern Corn Bread Dressing (so I read) uses unsweetened cornbread, so if you’re cooking for a southerner, you’ll want to steer clear of the sweetened bread.

2. Crumble the bread and put it in a large bowl. You want the pieces to be about dime sized.

3. Use the Butter to saute the onion and celery in a large pan. Saute until the celery is mostly soft.

4. Add the Chicken Broth to the pan and heat it until it is warm.

5. At this point, add the salt, pepper, and sage to taste. Sage is very powerful, so add slowly.

6. Add the beaten Eggs and the Broth Mix to the bowl with the crumbled bread and mix together.

7. Grease a 13×9 glass pan and add the dressing.

8. Cook at 350 for about 30-40 minutes, until the top is golden brown.

Enjoy.