my grandmother's cornbread dressing
(1 rating)
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This recipe has been passed down for at least 4 generations.
(1 rating)
yield
10 or more
Ingredients For my grandmother's cornbread dressing
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3 chomemade cornbread
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1 pkgpepperidge farm stuffing mix
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1 1/2 cdiced celery
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1 1/2-2 cdiced onion
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4-5 mdhard boiled eggs grated
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4-5 cturkey broth
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3 Tbsprubbed sage (can use more or less according to taste)
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1/2 stickbutter or margerine
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salt and pepper to taste about a tsp salt and a tbs pepper
How To Make my grandmother's cornbread dressing
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1Preheat oven to 400 degee.
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2Make cornbread. I use my Mom's recipe, you can make it the day before. Take half of cake and crumble into a large bowl. You can freeze the other half for another making later.
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3Simmer celery and onion in chicken/turkey broth until tender.
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4Add about 3/4 pkg of Pepperidge Farms Stuffing Mix to cornbread
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5When onion and celery is tender add broth and veggies to cornbread and stuffing mix.
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6Grate as many eggs as you think are needed into mixture. Use large side of grater. At least 4 eggs.
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7Now add chicken/turkey stock until dressing is a very thick but not dry consistancy. You want it wet enough not to dry out when you cook it.
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8Add Sage (this is personal, we love sage at our house) I would start out without at least 1 tbs., then you can taste it and decide how much more to add. You can safely taste this mixture because everything in it is cooked.
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9If you like moist dressing you will want to add more broth and not cook until dry. Dot with butter/margerine and cook until heated through or until it is set. You can cook until it can be cut into squares or less and it can be spooned out.
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