Old Fashioned Cornbread Dressing

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READY IN: 2hrs
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • 6
    cups cornbread (broken)
  • 4
    cups biscuits (broken)
  • 2
    cups onions (chopped)
  • 2
    green onions (chopped, including green)
  • 1
    cup celery (chopped)
  • 4
    eggs (well beaten)
  • 2
    teaspoons salt
  • 1
    teaspoon pepper
  • 1
    teaspoon sage (or to taste, I like a lot more)
  • 8
    cups stock (from giblets, or milk or water)
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DIRECTIONS

  • Note:.
  • If using cornbread mix such as Jiffy, make sure there is no sugar in the mix. It will ruin your dressing. I make my own cornbread.
  • I buy canned bisquits and bake them.
  • The amount of stock is approximately You may need to add more. The uncooked dressing should be very moist, (almost runny).
  • In a very large bowl soak cornbread and biscuits in stock.
  • Cook in l l/3 cup hot fat, chopped onion, green onion and celery.
  • Add vegetables to cornbread mixture.
  • Add eggs and seasonings to cornbread mixture.
  • Mix well.
  • Bake in a shallow uncovered pan in 325 deg. oven for 1 hour.
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