Every year I think it'll change. But it doesn't. I actually, gasp, think I like variations of stovetop dressing better!
Now I won't get away with changing the family recipe for dressing or opting for a different dish. However, maybe I"m doing something wrong. I know several have this same or similar recipe and love it.
Ours involves drying out about 20 pieces of white bread. And once it's crunchy, crumble it.
9x13 pan of cornbread, crumbled
head of celery, sliced and sauteed with
4 chopped onions in
4 pats of butter
Combine. And bake. It's dry, so dry. Not matter how much broth I add. I think it goes back to our cornbread, though--I've always thought it's like sawdust (sweet cornbread is not acceptable in my household). My MIL doesn't use eggs, says it doesn't need it. Could that be my problem?
In the grand scheme of things, it doesn't really matter if I love it or not. But I wish I could make a better product for all that work, so if you have any small variations or tips, please let me know