Grandma Goldies Cornbread dressing

S M

By
@sm_1234

My ex-mother in law who was a wonderful person and a fabulous cook taught me how to make her dressing 40 years ago and it's just as good today as it was 40 years ago.


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Comments:

Cook:

45 Min

Ingredients

1
pan of cornbread (boxed or homemade-either is fine)
1 pkg
bread cubes (the kind in a bag)
2 c
sliced mushrooms
1
onion, diced
1 lb
hot spiced sausage, browned and drained
2 c
sliced celery
2
eggs
1 can(s)
sliced water chestnuts, drained
1 can(s)
evaporated milk
2 can(s)
chicken stock (homemade is even better)
sage, salt and pepper to taste

Directions Step-By-Step

1
After baking your cornbread let it completely cool. Cut into cubes and put on a cookie sheet and in a 350F oven to toast. Then set out to cool and completely dry. I usually do this a few days before.
2
In a very large bowl or stock pot, mix gently all dry ingredients and vegetables.
3
Mix in eggs, milk, stock and sausage along with the seasonings.
4
Bake in a greased cassarole or pan at 350F for 45 min or till lightly browned on top and hot through out.
5
This recipe is so uncomplicated that if you want you can add things like pecans, oysters, apples, whatever extra goodies you like. Once I even added dried cranberries! Dress up however you like or leave it just as it is...it's still so yummie!

About this Recipe

Course/Dish: Other Side Dishes