Cornbread Dressing (Southern W/Sage, Aka Holy Grail Dressing)

"For me, and particularly from the perspective of a Southerner, dressing is one of those traditional dishes which becomes dog-eared in your life's history. Most folks I know still prefer the dressing or stuffing recipe which arcs back to their childhood, and I am no exception. I was raised by my grandmother, and after her passing, I became obsessed with trying to duplicate the dressing she made which I loved so very much. After innumerable attempts, and a search that took roughly 10 years and FAR too much experimentation on my part (hence the nickname, "Holy Grail Dressing"), the recipe below produces a dish that is (REALLY) always moist and full of flavor. (I love sage and usually add more--3 to 4 TABLESPOONS ;o], but the quantity listed below should be "safe" for those who aren't as addicted to sage as I am. I also bump up the other spices a bit a well, but didn't want to freak anybody out so am posting the basic measurements.)"
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Ready In:
1hr 30mins




  • Preheat oven to 350º.
  • Melt margarine in skillet & saute onion & celery.
  • Add salt, pepper, sage, thyme, & poultry seasoning to the cooked onions & celery--I usually will mix the spices together in a separate container before adding to the vegetables.
  • In large bowl (I use the largest stainless steel bowl I own) combine bread crumbs, cornbread.
  • In smaller bowl, blend soup, water, eggs, & vinegar.
  • Add celery & onions to bread mixture, toss lightly, then add liquid mixture & blend thoroughly.
  • Turn into 9x13 baking dish and bake @ 350º for an hour. (Can also be used as a stuffing.).
  • If desired, dressing may be prepared ahead of time, baked 30 minutes, cooled and frozen, then baked about 45 minutes when ready to serve.
  • NOTE: Mama also stuffed the bird with hers--it was wonderful--but my dressing needs are fully satisfied baking it separately.

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  1. This is EXACTLY the recipe I spent years trying to recreate! Thank you SO much for posting this... my family all Love it at the holidays!
  2. Pleasant make ahead dressing. Didn't knock my socks off but I would make it again for the convenience factor.


I'm a bit of a mixed bag in the kitchen--my cooking is actually quite good, though my--let's call it "rhythm"--is somewhat lacking. I tend to wind up with flour on the back of my head and with every viable bit of counter space totally cluttered--and that's pretty much if I'm just steaming vegetables. What I lack in finesse, though, I think I make up for in sincerity.
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