Cornbread Dressing (Southern W/Sage, Aka Holy Grail Dressing)

Name: Cornbread Dressing (Southern W/Sage, Aka Holy Grail Dressing)
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 12 serving(s)
Ingredients: 1/2 cup margarine; 1/2 cup onion, chopped; 3 cups celery & leaves, chopped; 1 teaspoon salt; 1/2 teaspoon pepper; 3 teaspoons sage; 1/2 teaspoon thyme; 1 teaspoon poultry seasoning; 5 cups soft breadcrumbs; 5 cups crumbled cornbread; 2 (10 3/4 ounce) cans cream of chicken soup; 2 (14 1/2 ounce) cans chicken broth; 3 eggs; 1 teaspoon vinegar

Submitted by Teresa27

"For me, and particularly from the perspective of a Southerner, dressing is one of those traditional dishes which becomes dog-eared in your life's history. Most folks I know still prefer the dressing or stuffing recipe which arcs back to their childhood, and I am no exception. I was raised by my grandmother, and after her passing, I became obsessed with trying to duplicate the dressing she made which I loved so very much. After innumerable attempts, and a search that took roughly 10 years and FAR too much experimentation on my part (hence the nickname, "Holy Grail Dressing"), the recipe below produces a dish that is (REALLY) always moist and full of flavor. (I love sage and usually add more--3 to 4 TABLESPOONS ;o], but the quantity listed below should be "safe" for those who aren't as addicted to sage as I am. I also bump up the other spices a bit a well, but didn't want to freak anybody out so am posting the basic measurements.)"

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Ready In:: 1hr 30mins
Ingredients:: 14
Serves:: 12

ingredients

¹⁄₂ cup margarine
¹⁄₂ cup onion, chopped
3 cups celery & leaves, chopped
1 teaspoon salt
¹⁄₂ teaspoon pepper
3 teaspoons sage
¹⁄₂ teaspoon thyme
1 teaspoon poultry seasoning
5 cups soft breadcrumbs
5 cups crumbled cornbread
2 (10 3/4 ounce) cans cream of chicken soup
2 (14 1/2 ounce) cans chicken broth
3 eggs
1 teaspoon vinegar

directions

Preheat oven to 350º.
Melt margarine in skillet & saute onion & celery.
Add salt, pepper, sage, thyme, & poultry seasoning to the cooked onions & celery--I usually will mix the spices together in a separate container before adding to the vegetables.
In large bowl (I use the largest stainless steel bowl I own) combine bread crumbs, cornbread.
In smaller bowl, blend soup, water, eggs, & vinegar.
Add celery & onions to bread mixture, toss lightly, then add liquid mixture & blend thoroughly.
Turn into 9x13 baking dish and bake @ 350º for an hour. (Can also be used as a stuffing.).
If desired, dressing may be prepared ahead of time, baked 30 minutes, cooled and frozen, then baked about 45 minutes when ready to serve.
NOTE: Mama also stuffed the bird with hers--it was wonderful--but my dressing needs are fully satisfied baking it separately.

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Reviews

This is EXACTLY the recipe I spent years trying to recreate! Thank you SO much for posting this... my family all Love it at the holidays!

sapphyre_dove
Pleasant make ahead dressing. Didn't knock my socks off but I would make it again for the convenience factor.

Salesgirl

RECIPE SUBMITTED BY

Teresa27

I'm a bit of a mixed bag in the kitchen--my cooking is actually quite good, though my--let's call it "rhythm"--is somewhat lacking. I tend to wind up with flour on the back of my head and with every viable bit of counter space totally cluttered--and that's pretty much if I'm just steaming vegetables. What I lack in finesse, though, I think I make up for in sincerity.

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