Granny’s Cornbread Dressing

Granny’s Cornbread Dressing
Our family Thanksgiving dinner table from the late 1980s.
Our family Thanksgiving dinner table from the late 1980s.
Our family Thanksgiving dinner table from the late 1980s.

Thanksgiving is just two days away, Yippee! I thought I would share my Granny‘s Dressing recipe. I have great memories of her sitting in her moo moo at the kitchen table, chopping the vegetables and stirring the big bowl of moist crumbled corn bread. I still use her recipe every Thanksgiving. 

Granny’s Cornbread Dressing 

1 pan of Cornbread
2-3 biscuits
4 boiled eggs
½ teaspoon black pepper
2 slices of bread
30 to 32 ounces of chicken broth
1 teaspoons salt
½ teaspoon sage or poultry seasoning

In a large bowl: Crumble cornbread, bread and biscuits, Then pour hot broth over bread mixture (if needed add a little hot water). Next, cover and let bread mixture steam for a few minutes.

Saute:
1 cup bell pepper
1 cup green onion
1 cup celery
1 cup white onion

Stir bread, sauteed vegetables, and seasoning together in large bow. Next chip boiled eggs and stir into dressing mixture. Put 9 x 12 inch pan and bake at 375 degrees approximately 30 to 50 minutes.
Optional: If making your own broth and want chicken in dressing, then you will debone the chicken after boiling, cut up and place pieces in with dressing mixture and place in pan.

 

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