Schoolhouse Recipes--Stuffing from Scratch, Y'all

Pull up a chair and pour yourself a glass of Chianti because we're about to get real (-ly left off intentionally) friendly.
Cook like a Texan, speak like a Texan--dearest readers I give you... the recipe for my mama's dressing (aka stuffing).

Now I must preface this post by saying that due to allergies in my household, some of the original ingredients have been changed/altered as to avoid anaphylactic shock, but the essence is still the same. As a matter of fact, I think my dressing may just give my mom's dressing a run for its money. Who am I kidding. Hers is tastier...as it should be.

And one last thing, you're probably thinking, "Well why are you posting this stuffing recipe now? Thanksgiving is over." To that I say you don't know Americans and our diet! We are creatures of habit. A version of Thanksgiving dinner is oftentimes had for Christmas dinner as well...including stuffing. At least that's the way it is in my house.

Enjoy and let me know if you make it.

First you've gotta start with the cornbread...but before you do that, start boiling a vegetable broth.

Gather up all of your ingredients...
-1.5 cups of cornmeal
-2.5 cups of soy milk (or regular milk if you'd like)
-2 cups of flour
-1 tbsp of baking powder
-1 tspn of salt
-2/3 cup of white sugar
-2 eggs
-1/2 a cup of olive oil

Then preheat the oven to 200 degrees Celsius. I'm too lazy right now to tell you what the conversion for that is in Fahrenheit.

dice the celery and onions

warm some olive oil in a pan

and sautee the onion/celery combo on low until they are soft...not brown, just soft

measure out your corn meal

mix it with the soy milk and let it stand five minutes

while you wait

combine flour, baking powder, eggs, sugar, salt, olive oil

mix it all up

season to taste--my mom only adds salt and pepper, but I know people who take their seasoning SERIOUSLY.
I'm talkin' bacon drippings and meat and jalapeños and all kinds of stuff.

Bake on 200 degrees Celsius for 30-35 min.

yeah, man

We could totally just stop here...but we won't. 'Cause we're like Puff Daddy P. Diddy in the kitchen.
"Can't stop, won't stop."

So now you'll just use your hands to crumble the cornbread into tiny bites

And remember that vegetable broth you had going?

Well you're going to pour it (not all of it, just enough to make the bread crumbs you've crumbled up all moist...not drenched...just moist. And now you'll have to taste and season again. My mom adds a spoonful or two of dried sage at this point, to make sure the stuffing browns nicely. You'll need to throw in your softened celery/onion mix too.

spread it all nicely in a pan

 Cook it in the oven for 30 or so minutes on 160 degrees Celsius (350 Fahrenheit)...

O Happy Day.