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Prep 45 mins
Cook 45 mins
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!
- 4 cups day-old breadcrumbs
- 4 cups crumbled cornbread
- 4 cups crumbled biscuits
- 1 cup finely chopped yellow onion
- 1 cup finely chopped celery
- 1⁄4 cup chopped green onion
- 1⁄4 cup finely chopped fresh parsley
- 1 1⁄2 teaspoons sage
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄2 cup melted butter
- 2 eggs, slightly beaten
- 2 -4 cups chicken broth (or more if needed)
- Pre-heat oven to 350F.
- In a very large mixing bowl, combine bread crumbs, crumbled cornbread, crumbled biscuits, yellow onions, celery, green onions, fresh parsley, sage, salt and pepper.
- Toss well.
- Add melted butter and eggs; mix.
- Add chicken broth, a little at a time, mixing lightly, but well.
- Add enough broth to make mixture extra moist.
- Place mixture into a well-greased baking dish.
- Bake about 45 minutes or until top is golden brown.
- ~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.
- To bake, remove from refrigerator and let sit at room temperature for about 30 minutes.
- Then, remove foil and bake for about 45 minutes.
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.
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.
I made this recipe this last Thanksgiving, and it was my very first attempt at making one of the most important dishes of the meal, it turned out great!!! I got many compliments, and have made it twice since for my husband who loves it. I did end up using 6 cups of broth the first time, which made it almost too moist, so I lessened it to somewhere around 4 1/2 - 5 cups of broth, and it was awesome! If I can make this, anyone can!