My family has a secret recipe for dressing that is to die for. We are from Texas. We like cornbread dressing in these parts, and we don't do the weird apples in the dressing thing. In fact, we tend to put things like jalapenos in the dressing. We also don't call it stuffing, it's dressing. I don't know why these things are the way they are, but I just go with it.If you love cornbread dressing, then you will love this recipe. It actually comes from my aunt's sister in law, whose name is Honey. So, we call it Honey's Dressing. Everyone who comes over for Thanksgiving and tries it, LOVES this dressing.
When you put it in the oven, it's almost like a soup, but it comes out so wonderfully moist and delicious. I even converted my husband who tends to prefer "Stove Top" to the real made from scratch thing.
It calls for lots of broth - more than you think is necessary, but it works. I usually use 1 of those 32 oz chicken broth containers plus about 2 or so cups of drippings directly from the turkey. You want it to look very soupy and runny when you put it in the oven.
Honey's Dressing
1 tube of biscuits
2 pans of cornbread
1 onion
1 stalk of celery
1 tbs sage
1 stick of butter
3 eggs
lots and lots of broth
Chop onion and celery into tiny pieces, saute in butter. Crumble breads. Mix everything together until soupy. Bake at 325 for 1 hour.
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