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“My precious mother didn't have a written recipe for her cornbread dressing.... so, after a few attempts to get it right, I think I am pretty close. She always made the most wonderful chicken and dressing every Thanksgiving of my life, until 1985. Sadly, she passed away on Thanksgiving day 1985 . Our family still gathers to celebrate her life and all that we are thankful for. I hope you enjoy this recipe as much as we have.”
READY IN:
45mins
SERVES:
30-35
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook and crumble cornbread and biscuits 2 days ahead and allow to dry out.
  2. Boil and chop 6 eggs.
  3. Saute chopped onion and chopped celery in butter until clear.
  4. (you can boil and chop the eggs and sauté onion and celery the day before serving).
  5. In extra-large bowl mix everything together (except cornbread & biscuits).
  6. Mix well and stir in crumbled cornbread and biscuits.
  7. Butter 2 9 x 13 roasting pans. Bake at 375 for 45 minutes to 1 hour. Serves 30-35.
  8. I like to cook until the sides are brown and crusty, so, depending on your oven you may want to bake for 15 -20 minutes longer.

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