Grandma Goldies Cornbread dressing



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


pan of cornbread (boxed or homemade-either is fine)
1 pkg
bread cubes (the kind in a bag)
2 c
sliced mushrooms
onion, diced
1 lb
hot spiced sausage, browned and drained
2 c
sliced celery
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


1After 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.
2In a very large bowl or stock pot, mix gently all dry ingredients and vegetables.
3Mix in eggs, milk, stock and sausage along with the seasonings.
4Bake in a greased cassarole or pan at 350F for 45 min or till lightly browned on top and hot through out.
5This 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!

About this Recipe

Course/Dish: Other Side Dishes