In honor of Thanksgiving, we’d love to share a Forge. family recipe.


Nonie’s Cornbread Dressing


1 stick of butter

1 large bunch of celery

1 small yellow onion

2 eggs, beaten

1 carton of organic chicken stock

1 16 oz. bag of Pepperidge Farm corn bread stuffing

2 tablespoons of dried sage

1 tablespoon peppercorns

salt & pepper to taste



Preheat oven to 350 degrees. Grease one 9×13 inch baking dish.
In a large skillet over medium heat, melt the butter and saute the celery and onion until soft.
In a large bowl, combine the celery, onions, 3 cups dry corn bread, eggs, chicken stock, sage and salt and pepper to taste; mix well.
Place into prepared dish and bake at 350 degrees for 30 minutes. Garnish with peppercorns and extra celery.

Virginia-Grey with Virginia Lee’s recipes.