“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.”

Ingredients Nutrition

  • 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)


  1. Note:.
  2. 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.
  3. I buy canned bisquits and bake them.
  4. The amount of stock is approximately You may need to add more. The uncooked dressing should be very moist, (almost runny).
  5. In a very large bowl soak cornbread and biscuits in stock.
  6. Cook in l l/3 cup hot fat, chopped onion, green onion and celery.
  7. Add vegetables to cornbread mixture.
  8. Add eggs and seasonings to cornbread mixture.
  9. Mix well.
  10. Bake in a shallow uncovered pan in 325 deg. oven for 1 hour.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a