Aunt Grace's Best Cornbread Dressing Recipe
"Travel editor Valerie Luesse shares her Aunt Grace’s Best Cornbread Dressing recipe—which Luesse calls “silky smooth and ultra-moist.” The best way to make this dressing is in advance. Here’s how Aunt Grace does it. Two days ahead: Prepare breads and chop veggies. One day ahead: Mix all ingredients except eggs and refrigerate. Thanksgiving Day: Bring dressing mixture to room temperature, add eggs, and bake. Think there are too many bread varieties in this dressing recipe? You'll be thanking us when you take a bite. If you like a smoother texture in your dressing, Aunt Grace uses the edge of a wooden spoon to break up the breads in step one. ..."
INGREDIENTS
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2 (6-oz.) pkg. unsweetened cornbread mix (such as Martha White)
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1 (16.3-oz.) can refrigerated biscuits (such as Pillsbury Grands!)
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7 white sandwich bread slices, toasted
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6 hamburger buns, toasted
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1 cup unsalted butter
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4 cups finely chopped yellow onions (from 2 medium onions)
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4 cups finely chopped celery (from 1 large bunch celery)
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8 cups chicken broth
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3 (10.5-oz.) cans condensed cream of chicken soup
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1 (10.5-oz.) can condensed cream of celery soup
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1 tablespoon poultry seasoning
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1 tablespoon ground sage
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6 large eggs, beaten
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