MY GRANDMOTHER'S CORNBREAD DRESSING

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My Grandmother's Cornbread Dressing image

This recipe has been passed down for at least 4 generations.

Provided by Deborah wood

Categories     Other Side Dishes

Number Of Ingredients 9

3 c homemade cornbread
1 pkg pepperidge farm stuffing mix
1 1/2 c diced celery
1 1/2-2 c diced onion
4-5 medium hard boiled eggs grated
4-5 c turkey broth
3 Tbsp rubbed sage (can use more or less according to taste)
1/2 stick butter or margerine
salt and pepper to taste about a tsp salt and a tbs pepper

Steps:

  • 1. Preheat oven to 400 degee.
  • 2. Make cornbread. I use my Mom's recipe, you can make it the day before. Take half of cake and crumble into a large bowl. You can freeze the other half for another making later.
  • 3. Simmer celery and onion in chicken/turkey broth until tender.
  • 4. Add about 3/4 pkg of Pepperidge Farms Stuffing Mix to cornbread
  • 5. When onion and celery is tender add broth and veggies to cornbread and stuffing mix.
  • 6. Grate as many eggs as you think are needed into mixture. Use large side of grater. At least 4 eggs.
  • 7. Now add chicken/turkey stock until dressing is a very thick but not dry consistancy. You want it wet enough not to dry out when you cook it.
  • 8. Add Sage (this is personal, we love sage at our house) I would start out without at least 1 tbs., then you can taste it and decide how much more to add. You can safely taste this mixture because everything in it is cooked.
  • 9. If you like moist dressing you will want to add more broth and not cook until dry. Dot with butter/margerine and cook until heated through or until it is set. You can cook until it can be cut into squares or less and it can be spooned out.

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