granna's cornbread dressing
This is an old family recipe from my dad's mother, Velma. It's a Christmas/Thanksgiving cornbread dressing everyone loves, and she would be so flattered knowing. This recipe is a very moist dressing (despite during prep, it seems like it may turn out dry). Temps for cooking will vary on your sea level, so bake based on your experience. You'll need the largest Corning Ware or disposable pan. A 9x13 is way too small. You'll need a pan about 11 x 16 x 2.5.
Blue Ribbon Recipe
A delicious and basic cornbread dressing that serves a crowd. Seasoned simply, there is enough broth to keep it from being dry. Onions and celery add texture and, along with the dried sage, flavor. Serve alone or with your favorite holiday gravy. A great recipe if you're hosting a large dinner that tastes like the holidays.
Ingredients
- 3 packages cornbread plus ingredients per package
- 10 cups shredded bread
- 1 1/2 cups diced onion
- 1/2 cup diced celery
- 2 large hard-boiled eggs
- 1 1/2 teaspoons rubbed sage
- 1 teaspoon salt
- 1 teaspoon pepper
- 4 cans chicken broth (14.5 oz each)
- 1/2 cup turkey broth
How To Make granna's cornbread dressing
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Step 1Prepare and bake all three cornbread packages according to package directions. Cool completely. -
Step 2Shred the bread, about the size of a quarter, and measure the amount needed. Then spread on a baking tray to toast in the oven. No need to brown them. It shouldn’t take any longer than 10 minutes at 350 F.
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Step 3Dice onion, boiled eggs, and celery. Then combine in a large mixing bowl. We don’t cook down the veggies in our family. This will later be the same bowl you'll add your dry components. Make this a deep big bowl.
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Step 4Break up cornbread and combine it with the diced vegetables and eggs. Then the toasted bread. Toss with your clean hands until it looks even.
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Step 5Now pour all of your broths into the bowl. Add pepper, salt, and sage. Stir until the sage is well broken up.
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Step 6Empty the bowl mixture into an 11 x 16 x 2.5 baking pan.
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Step 7Level the pan out. Place the pan in the oven that's been preheated to 350 F. Bake for 1 hour. Check toward the end, using the toothpick test. This should slice and move from pan to plate pretty solid. If it looks jiggly when you pound the bottom, cook for another 15 minutes.
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