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Wine pairings for Traditional Southern Cornbread dressing: Eola-Amity Hills Pinot Noir Willamette Valley, Oregon 2019 Magic Door LA CLE DE LA FEMME Champagne, 2017 Champagne, France Traditional Southern Cornbread Dressing Equipment large mixing bowl saute pan large 13" x 9" casserole dish measuring cups measuring spoons whisk cutting board kitchen knife large spoon or spatula Plastic wrap Ingredients 2 cups cornbread, cooked and crumbled (If you wish, go all cornbread, then double up) (use your own recipe or preferably, Morrison's Corn Kits brand) 8 ea biscuits, baked and crumbled (2 oz./58 grams each, Optional) (Homemade or 1 can Pillsbury Grands or other store-bought) 3 cups corn flakes cereal cup butter, unsalted (plus a bit more to coat baking dish) cup oil, avocado, or vegetable 2 cups celery stalks, cleaned, trimmed, and chopped 2 cups onions, peeled and diced (yellow or white variety) 4 cloves garlic, minced 1 tbsp fresh sage, chopped 1 tbsp poultry seasoning 1 tsp fresh thyme, chopped 1 tsp granulated onion 1 tsp pepper, black coarse grind 1 tsp salt 2 cans cream of chicken soup, condensed (Campbells 10.5oz/295g) (My mother used Chicken and Rice Soup) 1 can cream of celery soup, condensed (Campbells 10.5oz/295g) 1 cup green onion or scallions, sliced thin (white part included) 1 cup fresh parsley, chopped 3 cups turkey drippings or turkey stock (chicken or turkey stock can be substituted or supplemented) 3 whole eggs, whisked Instructions Prepare cornbread and biscuits according to the recipe