Prep 40 mins
Cook 45 mins
I got this recipe from my mom who is a wonderful cook in my opinion. She likes to make things from scratch. The cornbread and biscuits can be made ahead and the leftovers frozen.
- 5 1⁄3 cups homemade cornbread
- 2 2⁄3 cups homemade biscuits
- 2 cups finely chopped celery, including leaves
- 1 cup finely chopped onion
- 1⁄4 cup butter, melted
- 1 tablespoon Worcestershire sauce
- 1 tablespoon sage
- salt and pepper
- 1⁄2 cup turkey, pieces- (optional)
- turkey broth
- Crumble the cornbread and biscuits. Add remaining ingredients. Make sure enough broth is added to make it moist.
- Pour into a well greased 9" x 13" pan. Bake at 375 degrees until lightly browned on top.
This is as close to my Mom's cornbread dressing recipe that I can get! She never measures anything, just mixes until it looks right. She always uses more cornbread than biscuits, and this is the perfect ratio. She would never put slices of bread or rolls into her dressing! She omits the worcestershire and boils an entire chicken, using the cooking liquid as the broth and puts in the pieces instead of useing turkey pieces and turkey broth. That way it can be served with the turkey coming out of the oven. Adding the meat is the traditional Southern way of making this recipe. Thank you SO much for posting this, I will always be able to make dressing like my Mom thanks to you!