My Grandmother's Cornbread Dressing

My Grandmother's  Cornbread Dressing Recipe

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Deborah wood

By
@debwec

This recipe has been passed down for at least 4 generations.

Rating:

★★★★★ 1 vote

Comments:
Serves:
10 or more

Ingredients

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3 c
homemade cornbread
1 pkg
pepperidge farm stuffing mix
1 1/2 c
diced celery
1 1/2-2 c
diced onion
4-5 medium
hard boiled eggs grated
4-5 c
turkey broth
3 Tbsp
rubbed sage (can use more or less according to taste)
1/2 stick
butter or margerine
salt and pepper to taste about a tsp salt and a tbs pepper

How to Make My Grandmother's Cornbread Dressing

Step-by-Step

  • 1Preheat oven to 400 degee.
  • 2Make cornbread. I use my Mom's recipe, you can make it the day before. Take half of cake and crumble into a large bowl. You can freeze the other half for another making later.
  • 3Simmer celery and onion in chicken/turkey broth until tender.
  • 4Add about 3/4 pkg of Pepperidge Farms Stuffing Mix to cornbread
  • 5When onion and celery is tender add broth and veggies to cornbread and stuffing mix.
  • 6Grate as many eggs as you think are needed into mixture. Use large side of grater. At least 4 eggs.
  • 7Now add chicken/turkey stock until dressing is a very thick but not dry consistancy. You want it wet enough not to dry out when you cook it.
  • 8Add Sage (this is personal, we love sage at our house) I would start out without at least 1 tbs., then you can taste it and decide how much more to add. You can safely taste this mixture because everything in it is cooked.
  • 9If you like moist dressing you will want to add more broth and not cook until dry. Dot with butter/margerine and cook until heated through or until it is set. You can cook until it can be cut into squares or less and it can be spooned out.

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About My Grandmother's Cornbread Dressing

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