Grandma Goldies Cornbread dressing

Stephanie Morris


My ex-mother in law who was a wonderful person and a fabulous cook taught me how to make her dressing 40 years ago and it's just as good today as it was 40 years ago.


★★★★★ 1 vote

45 Min


  • 1
    pan of cornbread (boxed or homemade-either is fine)
  • 1 pkg
    bread cubes (the kind in a bag)
  • 2 c
    sliced mushrooms
  • 1
    onion, diced
  • 1 lb
    hot spiced sausage, browned and drained
  • 2 c
    sliced celery
  • 2
  • 1 can(s)
    sliced water chestnuts, drained
  • 1 can(s)
    evaporated milk
  • 2 can(s)
    chicken stock (homemade is even better)
  • ·
    sage, salt and pepper to taste

How to Make Grandma Goldies Cornbread dressing


  1. After baking your cornbread let it completely cool. Cut into cubes and put on a cookie sheet and in a 350F oven to toast. Then set out to cool and completely dry. I usually do this a few days before.
  2. In a very large bowl or stock pot, mix gently all dry ingredients and vegetables.
  3. Mix in eggs, milk, stock and sausage along with the seasonings.
  4. Bake in a greased cassarole or pan at 350F for 45 min or till lightly browned on top and hot through out.
  5. This recipe is so uncomplicated that if you want you can add things like pecans, oysters, apples, whatever extra goodies you like. Once I even added dried cranberries! Dress up however you like or leave it just as it's still so yummie!

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About Grandma Goldies Cornbread dressing

Course/Dish: Other Side Dishes

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