almost like grandma's cornbread stuffing.
(2 RATINGS)
My grandma made the best cornbread dressing/stuffing that I have ever tasted. This recipe is the closest I have come and thought I would share. I always make the cornbread 2 to 3 days in advance and break it up to dry. The kids always like some boiled/ sliced eggs added also.
No Image
prep time
35 Min
cook time
45 Min
method
Bake
yield
12-16 serving(s)
Ingredients
- 2 large yellow onions chopped/diced
- 4 - or more to taste ribs of celery chopped
- 1 tablespoon thyme, dried
- 1 tablespoon sage, dried
- 32 ounces dried, crumbled cornbread
- 4 cups or more to taste chicken broth
- 2 sticks butter, cold
- 2 cans canned buttermilk biscuits
- 4 hard boiled eggs
- diced giblets if you want
How To Make almost like grandma's cornbread stuffing.
-
Step 1Cook your cornbread and biscuits 2 days before, do a rough crumble so they dry some. On the day of, Preheat oven to 350. In 1 stick of butter brown the diced celery and onion. Add the Thyme and Sage to the butter and let cook a few more minutes.
-
Step 2In large casserole dish, or turkey roasting pan, Mix together cornbread/biscuit mixture and all ingredients. Slice second stick of butter and place slices on top of mixture.
-
Step 3Cover in foil & cook 30 - 45 minutes, remove foil and cook until top is firm and a little crisp. If you want, some addition I have been thinking of are maybe some boiled egg and some cooked and diced giblets.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Side Dishes
Keyword:
#cornbread
Keyword:
#stuffing
Keyword:
#Thanksgiving
Keyword:
#Christmas
Keyword:
#dressing
Method:
Bake
Culture:
American
Ingredient:
Bread
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes