Maw Maw's Thanksgiving Dressing

Kim D.'s Note:

This was my Maw Maw's recipe for homemade dressing. It is the best!!! My family has been using this particular dressing recipe for years!

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

Ingredients:

Servings: 16

• 4 cups day-old breadcrumbs
• 4 cups crumbled cornbread
• 4 cups crumbled biscuits
• 1 cup finely chopped yellow onion
• 1 cup finely chopped celery
• ¼ cup chopped green onion
• ¼ cup finely chopped fresh parsley
• 1 ½ teaspoons sage
• 1 teaspoon salt
• ¼ teaspoon pepper
• ½ cup melted butter
• 2 eggs , slightly beaten
• 2 -4 cups chicken broth (or more if needed)

Directions:

1. Pre-heat oven to 350F.
2. In a very large mixing bowl, combine bread crumbs, crumbled cornbread, crumbled biscuits, yellow onions, celery, green onions, fresh parsley, sage, salt and pepper.
3. Toss well.
4. Add melted butter and eggs; mix.
5. Add chicken broth, a little at a time, mixing lightly, but well.
6. Add enough broth to make mixture extra moist.
7. Place mixture into a well-greased baking dish.
8. Bake about 45 minutes or until top is golden brown.
9. ~NOTE~This can be made ahead of time by mixing everything together, placing it in the well-greased baking dish, covering with foil, and refrigerating.
10. To bake, remove from refrigerator and let sit at room temperature for about 30 minutes.
11. Then, remove foil and bake for about 45 minutes.

Reviews

[Chef #1443218]

I cooked this for Thanksgiving and want to give a few tips as I made mistakes that would be easy to do, and not through any fault of the recipe the way it is written. It woudl have been awesome if I had first, used REGULAR cornbread. I used Jiffy which has sugar in it therefore it was SWEET dressing. So think about the dressings you've liked in the past, and if they weren't sweet, just good and flavorful, make sure to use regular cornmeal. Last, my family likes our dressing very moist, not the kind that hardens once it cools so that you have to cut it in squares. Well, even though I added 3 c. of chicken broth and it seemed to be moist at that stage, it wasn't close to being moist after it cooked! So make sure to bring the dressing to an almost runny consitency, more like a thin casserole and less like a cake batter, if you want it to be soft and moist once cooked. Moist really shouldn't describe what you are trying to attain anyway. It can be moist at many levels. I think the distinction here should be: do you want it to scoop out EASILY like a squash casserole, or do you want it so firm you'll need a knife that can cut it into squares. if you want more of the casserole consistency, you'll need 4-6 c. of broth, no less! And keep in mind this won't be runny, but will be just way softer and lighter than if you put less broth! Bottom line, this dressing is awesome - so do it towards your own tastes.

[Chef #603251]

Excellent recipe! I sauted the celery and onions first and used homemade cornbread to tatal 12 cups. This tastes just like the dressing I had when I was a kid at home. LOVE IT.

[KPD]

yummy!! this is the closest recipe to my mamaw's dressing. i made this for thanksgiving with a few changes. i used 2 different kinds of cornbread (jiffy and marie callender's), biscuits and pepperadge farms seasoned bread cubes. i omitted the green onion and sauteed my red onion, celery and garlic along with a drained large can of chicken (mamaw always did). i also added way more pepper. i also stir the dressing a few times while baking. anyway, this recipe is a keeper. we loved it!! like i said, tasted just like mamaw's! will be making this every thanksgiving! thanks for posting!