Granny's Cornbread Dressing

Submitted by Carols Kitchen

"My precious mother didn't have a written recipe for her cornbread dressing.... so, after a few attempts to get it right, I think I am pretty close. She always made the most wonderful chicken and dressing every Thanksgiving of my life, until 1985. Sadly, she passed away on Thanksgiving day 1985 . Our family still gathers to celebrate her life and all that we are thankful for. I hope you enjoy this recipe as much as we have."

 

• Ready In: 45mins
• Ingredients: 13
• Serves: 30-35

ingredients

• 12 cups cornbread, baked and crumbled
• 6 cups biscuits, baked and crumbled
• 1 cup butter
• 3 cups celery, chopped
• 4 cups onions, chopped
• 6 eggs, boiled and chopped
• 6 eggs, uncooked
• 4 teaspoons salt
• 2 1⁄2 teaspoons pepper
• 3 teaspoons poultry seasoning
• 1⁄2 teaspoon sage
• 9 cups chicken stock
• 3 cups milk

directions

1. Cook and crumble cornbread and biscuits 2 days ahead and allow to dry out.
2. Boil and chop 6 eggs.
3. Saute chopped onion and chopped celery in butter until clear.
4. (you can boil and chop the eggs and sauté onion and celery the day before serving).
5. In extra-large bowl mix everything together (except cornbread & biscuits).
6. Mix well and stir in crumbled cornbread and biscuits.
7. Butter 2 9 x 13 roasting pans. Bake at 375 for 45 minutes to 1 hour. Serves 30-35.
8. 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.