nonna's cornbread dressing

Name: Nonna's Cornbread Dressing
Prep time: 45 min
Cook time: 45 min
Yield: 10
Cuisine: American
Ingredients: 1 large - skillet of cornbread (2 boxes of Jiffy works great); 4 cup(s) cubed white bread; 6 - eggs, beaten well; 1 1/2 cup(s) finely chopped celery; 1 - large onion, finely chopped; 1/2 stick(s) butter or margarine, to saute; 2 teaspoon(s) dried sage (McCormicks); 1 box(es) cornbread stuffing mix (6 oz); 4 to 5 can(s) chicken stock (14.5 oz each)

(2 RATINGS)

805 Pinches 10 Photos

Lisa Wilson

Hanceville, AL

Updated on Oct 13, 2020

I must have this served with cranberry sauce and a slice of turkey! All my family looks forward to the dressing, it just would not be Thanksgiving without it.

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A serving of Nonna's Cornbread Dressing on a plate.

Blue Ribbon Recipe

A traditional Thanksgiving side is cornbread dressing and this is a great one. It's moist without being too wet and holds together without being too hard. Sometimes cornbread dressing can be a little dry that you need to serve it with gravy, not this recipe. One flavor does not overpower another - they're balanced perfectly. Once baked, the side dish is a beautiful golden brown and will be a fantastic addition to any holiday table. This recipe makes a lot which is great because we could not stop eating this dressing.

— The Test Kitchen

prep time 45 Min

cook time 45 Min

method Bake

yield 10-12 serving(s)

Ingredients

1 large - skillet of cornbread (2 boxes of Jiffy works great)
4 cups cubed white bread
6 - eggs, beaten well
1 1/2 cups finely chopped celery
1 - large onion, finely chopped
1/2 stick butter or margarine, to saute
2 teaspoons dried sage (McCormicks)
1 box cornbread stuffing mix (6 oz)
4 to 5 cans chicken stock (14.5 oz each)

How To Make nonna's cornbread dressing

Step 1

Preheat oven to 425. Saute onions and celery in butter/margarine until tender.

Step 2

In a very large bowl crumble your cooled cornbread. Add bread cubes, box of stuffing mix, and sage.
Step 3

Add cooked onions and celery.
Step 4

Beat eggs in separate container til well mixed and add to cornbread mixture.
Step 5

Now start adding chicken stock until your mixture has the consistency of thick pancake batter, mixing well.
Step 6

Pour into greased 9x13 pans. I use my Corning Ware. I get 2 pans with this recipe.
Step 7

Bake 425 until lightly browned on top; about 45 min. Just keep peeking. I like to make this up a day ahead and keep in the fridge. All the flavors incorporate this way.
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