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


Add to Grocery List

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

How to Make Grandma Goldies Cornbread dressing


  • 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!

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About Grandma Goldies Cornbread dressing

Course/Dish: Other Side Dishes

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