Old Fashioned Cornbread Dressing

"This recipe was given to me by a friend in 1960. The recipe was her mother's. I have made it every Thanksgiving since. It always gets rave reviews."
 
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Ready In:
2hrs
Ingredients:
11
Serves:
12
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ingredients

  • 6 cups cornbread (broken)
  • 4 cups biscuits (broken)
  • 2 cups onions (chopped)
  • 2 green onions (chopped, including green)
  • 1 cup celery (chopped)
  • 4 eggs (well beaten)
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 teaspoon poultry seasoning
  • 1 teaspoon sage (or to taste, I like a lot more)
  • 8 cups stock (from giblets, or milk or water)
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directions

  • Note:.
  • If using cornbread mix such as Jiffy, make sure there is no sugar in the mix. It will ruin your dressing. I make my own cornbread.
  • I buy canned bisquits and bake them.
  • The amount of stock is approximately You may need to add more. The uncooked dressing should be very moist, (almost runny).
  • In a very large bowl soak cornbread and biscuits in stock.
  • Cook in l l/3 cup hot fat, chopped onion, green onion and celery.
  • Add vegetables to cornbread mixture.
  • Add eggs and seasonings to cornbread mixture.
  • Mix well.
  • Bake in a shallow uncovered pan in 325 deg. oven for 1 hour.

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RECIPE SUBMITTED BY

I love to cook! My husband is very thin so he can eat anything!! He was raised on a farm so was a meat and tater man. Used to say anything other than meat and taters was exotic food. <br>We've been married 40+ years so he is used to my experiments.
 
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