Granddaddy's Cornbread Dressing

Beverley Williams


This is the dressing my Granddaddy made very Thanksgiving during my childhood. He taught me to make it when I was 7 or 8 years old. I have been making it every year since.


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9x13 inch pan cornbread
prepared biscuits
1 medium
4 stalk(s)
celery, peeled
1 can(s)
chicken broth
2 Tbsp
parsley flakes
2 tsp
sage, dried
1 Tbsp
rosemary, dried
1 Tbsp
thyme, dried

How to Make Granddaddy's Cornbread Dressing


  • 1Preheat oven to 425 degree. Grind cornbread, biscuits, onion and celery. I use a grinder but you can use a food processor if you don't have a grinder.
  • 2Add parsley, sage rosemary and thyme. You can adjust the amounts to suit your taste.
  • 3Start mixing it with your hands.
  • 4Add broth, a little at a time, mixing as you go. Keep adding broth until mixture is moist but still firm and sticky.
  • 5After mixed very well, press into an ungreased, 9x13 inch baking pan.
  • 6Bake at 425 degrees for 30 minutes to 1 hour until a toothpick inserted in the middle comes out clean.
  • 7Let cool slightly before cutting into squares to serve.
  • 8Great covered with gravy.

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About Granddaddy's Cornbread Dressing

Course/Dish: Savory Breads
Main Ingredient: Bread
Regional Style: Southern
Other Tag: Heirloom
Hashtag: #Thanksgiving

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