Mom and Peggy's Thanksgiving Dressing

This is the most amazing dressing/stuffing I've ever had.  We look forward to it all year long in my family.

Ingredients:

Peggy's Cornbread - minus one or two slices
16 oz bag of Pepperidge Farm Herb Seasoned stuffing mix
2 sticks of butter
1 small bunch of celery - everything but the inside ribs
2 medium onions
1 large granny smith apple
8 oz package of mushrooms
1 tsp salt
2 tsp poultry seasoning
1 tsp Nature Seasoning

Crumble cornbread finely into a large bowl and mix with the whole package of Pepperidge Farm mix.  Heat two cups of water and two sticks of butter in microwave until butter has melted and fold into cornbread and breadcrumbs mixture. 

Slice celery, onions, apple and mushrooms into large chunks and finely chop using food processor.  Add to dressing mixture along with salt, poultry seasoning and Nature Seasoning and turn using hands to mix thoroughly. 

Dressing will be very moist, similar to a thick oatmeal texture.  Add broth if it feels too dry.

If cooking with the turkey, spoon dressing into and around the turkey after the turkey has been cooking for about 1 1/2 hours without packing as it will expand.  Rewrap the turkey with additional foil as needed and continue to bake at 350 until done.

If you do not want to cook this in the turkey, then bake in a well greased casserole dish at 350 until it is golden and crisp on top and fully baked throughout - about 1 1/2 hours. 

Peggy's Cornbread

My grandmother Peggy made this cornbread, I think that her mom may have made this cornbread, and my mom now makes it every Thanksgiving.  It is the critical component of the Thanksgiving dressing!  Ideally you'd make this in an heirloom cast iron skillet but if you haven't got one I would recommend baking in a heavy bottomed Caphalon 12 inch skillet with deep rounded edges.

Ingredients
8 slices of bacon
2 cups white cornmeal
1/2 cup flour
1/4 cup sugar
1 tsp baking soda
1 tsp salt
2 tsp baking powder
2 cups buttermilk
2 eggs, slightly beaten

Pre-heat oven to 400

Heat skillet over medium high heat and place bacon in pan - fry until crisp and fat is rendered, then remove from pan and set aside for another use.  Reserve fat in pan and keep warm.

In a large bowl combine cornmeal through baking powder.  Stir in buttermilk and eggs and mix until smooth.  Pour majority of hot bacon fat into batter - leave some in the skillet to keep greased - and stir until mixed.  Don't worry if the batter sizzles when you pour the fat in - it does that.  Pour the batter in the skillet and bake for 35 - 40 minutes until top is golden brown.