You Say Stuffing, I say Dressing.

In the North they call it stuffing, but here in the South we call it dressing. This recipe was my Grandmother's recipe, then my Mom's, and for the last 48 years it has been the favorite on our Thanksgiving table. The recipe must be 70 or more years old. It doesn't tell you in the recipe how to make the cornbread and the biscuits. That's because 70+ years ago, it was assumed that every southern girl knew how to make cornbread and biscuits. And true southern girls still know how today. Enjoy!

OLD FASHIONED CORNBREAD DRESSING INGREDIENTS: 1 pan cornbread 6-8 biscuits or slices of bread 7 hard boiled eggs 1 large chopped onion 1 stalk chopped celery 3 eggs 2-1/2 quarts chicken broth 3 teaspoons ground Sage 3 teaspoons ground thyme 3/4 cup parsley flakes 1/2 cup butter Salt and pepper DIRECTIONS: Sauté butter, onion, and celery in skillet until tender. In large bowl combine crumbled cornbread, and biscuits. Add celery/onion mixture, chopped hard boiled eggs, seasoning, warm broth, and stir vigorously. Add uncooked eggs. Salt and pepper to taste. Bake at 350 degrees for 45 minutes to one hour, or until golden brown.