GRANNA'S CORNBREAD DRESSING
This an old family recipe from my Dad's mother, Velma. Its a Christmas/Thanksgiving cornbread dressing that absolutely everyone loves, and she would be so flattered knowing. This recipe is a very very moist dressing, despite during prep it seems like it may turn out dry! Temps for cooking will vary on your sea level, so bake...
Provided by Carly Baughman
Categories Other Main Dishes
Time 2h
Number Of Ingredients 10
Steps:
- 1. Prepare and bake all three cornbread packages according to package directions. Cool completely after.
- 2. Shred the bread, about the size of a quarter, and measure the amount needed, then spread on a bake tray to toast in-oven. No need to brown them. Shouldn't take any longer than 10 minutes at 350°.
- 3. Dice onion, boiled eggs, and celery, then combine in a large mixing bowl. We don't cook down the veggies in our family. This will later be the same bowl you'll add your dry components to. Make this a deep big bowl.
- 4. Break up cornbread and combine with the diced vegetables and eggs; then toasted bread. Toss with your clean hands till it looks even.
- 5. Now pour all of yours broths into the bowl, add your pepper, salt, and sage and stir till the sage is well broken up. Empty the bowl mixture into your baking pan.
- 6. Level the pan out, then place your pan in the oven thats been heated to 350 degrees, and bake for 1 hour. Check toward the end, using the toothpick test. This should slice and move from pan to plate pretty solid, if it looks giggly when you pound the bottom, cook for another 15 minutes.
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