ALMOST LIKE GRANDMA'S CORNBREAD STUFFING.
My grandma made the best cornbread dressing/stuffing that I have ever tasted. This recipe is the closest I have come and thought I would share. I always make the cornbread 2 to 3 days in advance and break it up to dry. The kids always like some boiled/ sliced eggs added also.
Provided by Wendi Baugh
Categories Other Side Dishes
Time 1h20m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350. In 1 stick of butter brown the celery and onion. Add the Thyme and Sage to the butter and let cook a few more minutes.
- 2. In large casserole dish, or turkey roasting pan, Mix together cornbread and all ingredients. Slice second stick of butter and place slices on top of mixture.
- 3. Cover in foil & cook 30 minutes, remove foil and cook until top is firm and a little crisp. If you want, some addition I have been thinking of are maybe some boiled egg and some cooked and diced giblets.
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