Recipe by Georgia Girl
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.
Top Review by 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!
- 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 See How It's Made
- 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!