My Grandmother's  Cornbread Dressing Recipe

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My Grandmother's Cornbread Dressing

Deborah wood


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

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10 or more


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

Directions Step-By-Step

Preheat oven to 400 degee.
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.
Simmer celery and onion in chicken/turkey broth until tender.
Add about 3/4 pkg of Pepperidge Farms Stuffing Mix to cornbread
When onion and celery is tender add broth and veggies to cornbread and stuffing mix.
Grate as many eggs as you think are needed into mixture. Use large side of grater. At least 4 eggs.
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.
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.
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.

About this Recipe

Hashtag: #sage