grandma goldies cornbread dressing

★★★★★ 1
a recipe by
Stephanie Morris
Valley Springs, CA

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.

★★★★★ 1
cook time 45 Min

Ingredients For grandma goldies cornbread dressing

  • 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
  • 1 can
    sliced water chestnuts, drained
  • 1 can
    evaporated milk
  • 2 can
    chicken stock (homemade is even better)
  • sage, salt and pepper to taste

How To Make grandma goldies cornbread dressing

  • 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's still so yummie!

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