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.


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Rating:

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

Directions Step-By-Step

1
Preheat 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.
2
Add parsley, sage rosemary and thyme. You can adjust the amounts to suit your taste.
3
Start mixing it with your hands.
4
Add broth, a little at a time, mixing as you go. Keep adding broth until mixture is moist but still firm and sticky.
5
After mixed very well, press into an ungreased, 9x13 inch baking pan.
6
Bake at 425 degrees for 30 minutes to 1 hour until a toothpick inserted in the middle comes out clean.
7
Let cool slightly before cutting into squares to serve.
8
Great covered with gravy.

About this Recipe

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