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