Prep 15 mins
Cook 0 mins
This is how my Grandmother made it. This can also be used to stuff the turkey, chicken, etc. I have found that the stuffing has a better flavor if mixed the day before you need it then bake right before serving. If you like sage, a pinch adds even more flavor.
- 1 yellow onion, chopped
- 6 green onions, chopped
- 3 stalk celery, chopped (chop some of the leaves from a couple of stalks)
- 1 cornbread (can use a mix or homemade)
- 6 piece white bread, toasted
- 1 egg, beaten
- chicken broth, to moisten (can use canned or homemade)
- salt and pepper
- Cook onion and celery in some unsalted butter until they are soft, do not brown. Remove from heat.
- Crumble the cornbread and toast into a large bowl, add the onion mixture and mix well.
- Add the chicken broth a little at a time mixing well after each addition until the mixture is moist but not soupy.
- Add the egg, salt and pepper, mix well.
- Turn the mixture into a baking dish and smooth with a spoon.
- Bake at 350: until golden brown on top.
I thought this was absolutely wonderful. I did make one change, I added some chicken to this recipe. I made my own chicken broth. First I boil the chicken, , kept the broth from the chicken. Then I remove the chicken and added it to my dressing. I am just a country girl from alabama and we love meat. It was excellent.
This is basically like my grandmothers. Since my grandmother would die if I posted her entire recipe, I thought I'd rate this one. Instead of white bread, my grandmother uses homemade biscuits. She also uses closer to a dozen eggs for her dressing. (her skillet is about 3 inches larger and we make ours as a cross between a custard and a dressing). But otherwise the recipe is exactly the same. We like this. If you want sage in your dressing, you make a northern recipe. I am from the South, I don't know anyone that uses sage in their dressing. Although it's easily added if you so choose