GRANNY'S CORNBREAD DRESSING

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Granny's Cornbread Dressing image

My precious mother didn't have a written recipe for her cornbread dressing.... so, after a few attempts to get it right, I think I am pretty close. She always made the most wonderful chicken and dressing every Thanksgiving of my life, until 1985. Sadly, she passed away on Thanksgiving day 1985 . Our family still gathers to celebrate her life and all that we are thankful for. I hope you enjoy this recipe as much as we have.

Provided by Carols Kitchen

Categories     Thanksgiving

Time 45m

Yield 30-35 serving(s)

Number Of Ingredients 13

12 cups cornbread, baked and crumbled
6 cups biscuits, baked and crumbled
1 cup butter
3 cups celery, chopped
4 cups onions, chopped
6 eggs, boiled and chopped
6 eggs, uncooked
4 teaspoons salt
2 1/2 teaspoons pepper
3 teaspoons poultry seasoning
1/2 teaspoon sage
9 cups chicken stock
3 cups milk

Steps:

  • Cook and crumble cornbread and biscuits 2 days ahead and allow to dry out.
  • Boil and chop 6 eggs.
  • Saute chopped onion and chopped celery in butter until clear.
  • (you can boil and chop the eggs and sauté onion and celery the day before serving).
  • In extra-large bowl mix everything together (except cornbread & biscuits).
  • Mix well and stir in crumbled cornbread and biscuits.
  • Butter 2 9 x 13 roasting pans. Bake at 375 for 45 minutes to 1 hour. Serves 30-35.
  • I like to cook until the sides are brown and crusty, so, depending on your oven you may want to bake for 15 -20 minutes longer.

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