Make Ahead: Freeze the unbaked dressing mixture in 2 (1-gal.) zip-top plastic freezer bags, making sure to press out all the excess air. Thaw in refrigerator five days before Thanksgiving, and continue recipe with Step 4.
Bring 8 cups chicken broth to a boil in a large Dutch oven over medium-high heat; stir in chopped celery and onion. Reduce heat to medium, and simmer 20 to 30 minutes or until celery and onion are very tender. Remove from heat, and stir in 4 cups chicken broth. Cool 30 minutes.
Meanwhile, stir together Cornbread Crumbles and next 2 ingredients in a very large bowl.
Preheat oven to 350°. Stir broth mixture, eggs, and next 4 ingredients into cornbread mixture until thoroughly combined. If needed, stir in up to 2 more cups chicken broth, 1/4 cup at a time, until mixture is slightly soupy.
Spoon mixture into 2 (13- x 9-inch) lightly greased (with cooking spray) baking dishes. Bake at 350° for 50 to 60 minutes or until done and top is light brown.
MAKE_AHEAD TIP Based on a treasured recipe from SL Test Kitchen Professional Pam Lolley's grandmother, this dressing freezes beautifully. Guests will never know you made it three weeks before serving.
We tested with Swanson Natural Goodness 33% Less Sodium Chicken Broth.
Made this recipe today and decided it is a keeper. I used my own buttermilk cornbread recipe which has no sugar in it. I also do not like so much poultry seasoning as recipe called for. We so not eat onions so left those out also. My husband was very complimentary as was son-in-law and daughter. Glad I saw recipe in magazine.
Grandmother Carter was a Yankee. It's obvious because the "Cornbread Crumbles," on which this dressing recipe is based, is made with sugar. No true Southern grandmother would make cornbread with sugar.
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