Granddaddy's Cornbread Dressing

Beverley Williams

By
@Beverley1991

This is the dressing my Granddaddy made very Thanksgiving during my childhood. He taught me to make it when I was 7 or 8 years old. I have been making it every year since.

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
8
Prep:
1 Hr
Cook:
1 Hr
Method:
Bake

Ingredients

1
9x13 inch pan cornbread
12
prepared biscuits
1 medium
onion
4 stalk(s)
celery, peeled
1 can(s)
chicken broth
2 Tbsp
parsley flakes
2 tsp
sage, dried
1 Tbsp
rosemary, dried
1 Tbsp
thyme, dried

Step-By-Step

1Preheat oven to 425 degree. Grind cornbread, biscuits, onion and celery. I use a grinder but you can use a food processor if you don't have a grinder.
2Add parsley, sage rosemary and thyme. You can adjust the amounts to suit your taste.
3Start mixing it with your hands.
4Add broth, a little at a time, mixing as you go. Keep adding broth until mixture is moist but still firm and sticky.
5After mixed very well, press into an ungreased, 9x13 inch baking pan.
6Bake at 425 degrees for 30 minutes to 1 hour until a toothpick inserted in the middle comes out clean.
7Let cool slightly before cutting into squares to serve.
8Great covered with gravy.

About this Recipe

Course/Dish: Savory Breads
Main Ingredient: Bread
Regional Style: Southern
Other Tag: Heirloom
Hashtag: #Thanksgiving