Granny's Cornbread Dressing

READY IN: 45mins
SERVES: 30-35
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cook and crumble cornbread and biscuits 2 days ahead and allow to dry out.
  • Boil and chop 6 eggs.
  • Saute chopped onion and chopped celery in butter until clear.
  • (you can boil and chop the eggs and sauté onion and celery the day before serving).
  • In extra-large bowl mix everything together (except cornbread & biscuits).
  • Mix well and stir in crumbled cornbread and biscuits.
  • Butter 2 9 x 13 roasting pans. Bake at 375 for 45 minutes to 1 hour. Serves 30-35.
  • I like to cook until the sides are brown and crusty, so, depending on your oven you may want to bake for 15 -20 minutes longer.
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