Grandma's Cornbread Dressing

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1 9x13-inch pan of cornbread, crumbled
10 slice bread (left out overnight)
2 tsp poultry seasoning
1/2 tsp rubbed sage
1/2 tsp ground black pepper
3 large stalks celery, chopped
1 large onion, chopped
3/4 c butter (1-1/2 sticks)
5 c chicken stock
3 large eggs, slightly beaten

The Cook

Rhonda Gibson Recipe
Lightly Salted
Hanson, KY (pop. 742)
Member Since Aug 2010
Rhonda's notes for this recipe:
This is a wonderful, old fashioned dressing. It goes great with a baked chicken or your turkey on Thanksgiving.
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Preheat oven to 375°F.
Crumble the cornbread and white bread into a very large baking dish or pan (This is the pan you will cook your dressing in, and you need room to stir it while it's cooking). You will have approximately 12 cups of crumbs, perhaps a little more.

In a large skillet, sauté the celery & onion in butter over medium heat until onion is transparent. Combine the sautéed vegetables with the bread crumbs and mix well. Note: The dressing up to this point can be prepared an hour or so in advance.

When you are ready to bake the dressing, add the beaten eggs & chicken stock and stir. (You may need a little more chicken stock -- better if it's too moist than too dry; the uncooked dressing should be a little on the slushy side). Add 2 teaspoons poultry seasoning, 1/2 teaspoon rubbed sage, black pepper, and mix thoroughly.

After baking for 15 minutes or so, stir dressing down from the sides of the pan so that it cooks uniformly. Check the seasonings, taste it. If you don't taste enough sage for your liking, add 1/4 teaspoon or so with a little chicken stock, stir it in, and taste again. Careful, a little sage goes a long way.

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user Paula S. louegirl - Sep 22, 2010
This sounds very similar to my mama and granny's cornbread dressing. YUM! I can smell it cooking.....
user Shirley Makekau tutuwoman - Sep 22, 2010
Paula, it sure does to me as well. I can still visualize going to my stepgrandmothers table and seeing a pan of dressing with chicken baked on top and the other thing I remember is that made from scratch banana pudding. Chicken and dressing is my most favorite dish. Thanks for posting.
user Paula S. louegirl - Sep 22, 2010
Oh yeah, mom makes banana pudding from scratch also...........YUM, YUM!
user Claudia McClaran cjmcclaran - Sep 23, 2010
Just like my mothers except she always used crumbled biscuits instead of bread.
user Paula S. louegirl - Sep 23, 2010
I bet using biscuits comes from "back in the old days" when women made homemade biscuits every morning for breakfast. They probably used the left-overs. :-) I love reading old recipes and imagining what it was like "back then".....

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