It's not too late! You can still make the best dressing for your Thanksgiving dinner that you ever put in your mouth. Okay, so I may be a bit prejudiced, but Thanksgiving without this dish just doesn't seem like a real Thanksgiving. Best part is that it is simple:
First, make up the cornbread:
1 cup of cornmeal (grind it fresh and it won't need sweetner!)
2 TBSP oil
1/2 cup of CREAM
1/2 tsp baking soda
Heat your iron griddle and it's great if it has some left over grease in it (bacon fat works very well). Pour out as pancakes and when the pancake is set around the edges, flip. Should be golden brown in color. Set aside to cool.
Then chop up a stalk of celery and half an onion - chop them as fine as you can get them. Put them in a big ziplock baggie. Throw into the baggie 1 tsp poultry seasoning and 1 tsp sage, and lots of pepper, and some salt.
When bread has cooled, crumble it in the bag and mix thoroughly with the other stuff. Add in a few pieces of whole wheat bread crumbled also. My mom used white bread, but that stuff is nasty!
Now, let it sit all crumbled and mixed in the bag for a couple hours.
Grease a glass oven-proof dish and pour in the mixture. Now's the good part: as the turkey is cooking, just keep sucking up the drippings and drop them over the dressing until it is thoroughly drenched. Grease should be pooling on the top - that's the sign to stop adding it.
Now when the turkey comes out, slip it into the oven at 400 for 45 min or so until it begins to get brown and crunchy on top. Serve with more gravy on top of it!
(Good thing we ONLY eat this one day a year, eh?)
P.S. We sometimes cheat on Mildred and add in some garlic powder and Old Bay Seasoning. I don't think she'd mind TOO much.