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“My Grandmother has passed on the cooking duties now and as far as I know I am the only one who wrote her recipe down, considering it came from her head and not on paper. Everyone insists on this dressing as it is a tradition!!”
1hr 30mins
1 dish

Ingredients Nutrition


  1. Prepare cornbread and biscuits a day or 2 ahead of time. You do not want them too fresh.
  2. Crumble cornbread and biscuits together in a baking dish.
  3. Saute onion and celery in 1 T of the stick of butter until soft. Add to cornbread mixture.
  4. Melt remaining butter in a large glass bowl in the microwave. Add 4 cups of chicken broth and evaporated milk to the bowl. Stir well. Beat egg well in same bowl. Add spices. Stir well and poor over cornbread mixture.
  5. Mixture will be very runny. The moisture will soak up as it cooks.
  6. Additional cup of broth can be added if mixture is not runny enough.
  7. Bake at 350, uncovered, for 1 hour.

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