Mary Elizabeth Strickland's Southern Belle Cornbread Dressing

Georgia Girl's Note:

This is truly heavenly and one of my most requested dishes. This was my beloved Grandmother's dressing recipe. She was one of the world's best cooks. I always triple the recipe, taking a 4 quart dish to the family gathering so there is enough leftover for everyone to take some home, and keeping a 2 quart dish at home for our family.

• Total Time: 1 hrs 30 mins
• Prep Time: 45 mins
• Cook Time: 45 mins

Ingredients:

Servings: 12

• 3 large eggs
• 2 cups crumbled cornbread
• 1 1/2 cups dry breadcrumbs
• 3 cups chicken broth
• 1/2 cup melted butter
• 1/2 cup minced onion
• 2/3 cup thinly sliced celery
• 1 teaspoon poultry seasoning
• 1 teaspoon salt
• 1 teaspoon pepper

Directions:

1. Preheat the oven to 425 degrees.
2. Beat the eggs slightly in a large mixing bowl.
3. Add the remaining ingredients and mix well.
4. Place in a greased 2 quart baking dish, and bake at 425 degrees for 40 to 45 minutes until set and nicely browned.
5. NOTE: The dressing will look very"soupy" when mixed, but this is the secret to its success.
6. It makes a wonderfully moist, rich dressing that you and your family and guests will love--guaranteed!

Reviews

[Kathy C.]

Have used this recipe for the last two Thanksgiving dinners. My college-age daughter used the recipe when we made dinner this year. I hate to admit, but her dressing was better than mine. We used the Pepperidge farm cornbread crumbs. Tasted very much like Great Grandmother Elizabeth's dressing. She would be so proud!