Prep 25 mins
Cook 45 mins
Southern Tradition. My grandmother makes this every Christmas and Thanksgiving. Please note that my grandmother cooks by "eye" and taste, so you may need to adjust ingredients, i.e. more or less stock, bisquits, etc. The dressing should be moist but not runny before cooking. 11/27/09 Please NOTE my above message...if you are not comfortable cooking by approximations then do NOT try this recipe. I have written this by watching my grandmother and measurements are indeed different everytime. This was recorded so that I can continue the tradition into the future when she is no longer able to make this for us.
- 6 biscuits, cooked and crumbled
- 3 (32 ounce) cans chicken stock
- 1⁄2 cup butter (or more)
- 10 1⁄2 ounces cream of chicken soup
- 1 large onion, chopped
- 2 cups celery, chopped
- 4 eggs, hard-boiled, chopped
- 4 green onions, chopped
- 2 loaves cornbread, cooked and crumbled
- salt, to taste
- pepper, to taste
- seasoning, to taste
- baby's giblet gravy
- Cook onion and celery in two cans of broth until tender. Add butter and cream of chicken soup. Stir until melted and remove from heat.
- In a VERY large bowl place crumbled cornbread and biscuits. Add eggs and green onion. Toss to combine.
- Pour broth mixture over crumb mixture. Mash together using hands. This is when you decide how much of the third can of broth you need. Should be moist but not runny. This will depend on the type of cornbread you use and how many biscuits you put inches.
- Pour into greased casserole and bake at 350 degrees for at least 45 minutes until browned on top.
- For a one dish meal can layer in cooked cubed chicken or turkey.
I'm sure your grandmother's dressing is great, but this is not enough info for someone new to southern cornbread dressing. 1) How much cornbread is two loaves? Either give the recipe for the cornbread or tell how many cups. 2) What is "seasoning, to taste"? You need to list the actual herbs/spices and approximate amounts such as 1/4 to 1/2 tsp.
I LOVE the idea of cream of chicken soup...you could PROBABLY use any cream soup. What a good idea.
Maybe it *is* a Texas thing for me _now_ but I grew up in Kentucky and my Mom made her dressing very much like this. My kids keep trying to get me to write down a recipe but I tell them to just hang around and watch me make it. Until you can see what the right texture is, it will not taste the same. I admit â€“ I do not measure anything â€“ just add the ingredients until it looks right. My one variation â€“ I stir in 3 beaten raw eggs with some cold broth before pouring on the hot broth. This makes it kinda puff up as it bakes. Also, I omit the cream of chicken soup and use more broth or drippings from my turkey. We like it really peppery so about a teaspoon or more of black pepper gets into the pot along the way. My baking time this year was longer as I made about 1 Â½ tons of dressing. ;-) I started with 1 hour covered then removed the foil and browned it off for 45 minutes or so. Thanks for taking the time to post this recipe. Now I can just send the kids a link to here when they ask next time. ;-)