GRANDMOTHER’S FAVORITE DRESSING

MAKES 11 TO 12 CUPS

Note: This recipe is a combination of Ann Criswell’s great-grandmother and Lady Bird Johnson’s recipes for cornbread dressing — a Texas classic. 1 quart each: day-old bread crumbs, crumbled cornbread and crumbled biscuits 1 cup chopped onion 1 cup chopped celery ¼ cup chopped green onions (white and green parts) ¼ cup finely chopped fresh parsley 1½ teaspoons sage 1 teaspoon salt ¼ teaspoon ground black pepper 2 to 4 cups (or more if needed) defatted turkey or chicken broth ½ cup melted butter or margarine 2 eggs, slightly beaten

Instructions: In a large bowl, combine bread crumbs, cornbread, biscuits, onion, celery, parsley, sage, salt and pepper. Toss well. Add broth, butter and eggs. Mix well but toss lightly. Mixture should be extra moist, just this side of soupy.

Dressing can be stuffed in turkey or poured into a large, buttered baking dish. Place in 350-degree oven for about 30 minutes or until golden brown on top.