Grandma’s Cornbread Dressing
Total TimePrep: 40 min. + cooling Bake: 45 min.
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Absolutely love this dish. I don't change a thing!
I’ve been making this for decades and I’ve never used flour. Also southerners put lots of sage and poultry seasoning. I do not sauté onions or celery. Everyone loves my dressing!
I love this recipe! Its the same,or nearly the same, that she used. I had rather have it that any of the sides brought to our Thanksgiving dinners and believe me , there are several sides!!!
Thank you, thank you for this recipe!! It was very helpful for the cornbread recipe to be included as it has been many years since I have made basic southern cornbread. My only adjustments were to add 3 chopped hard boiled eggs and some shredded chicken (just like my mother's recipe) and I put together my own poultry seasoning of thyme and sage. Also, I did not saute the onion and celery; just chopped and mixed in to the crumbled cornbread.
I made this dressing for the first time on 12/17/15 and it was very moist and tasty. I admit that I had made adjustments on this recipe when I'd prepared it and I'd used a greased and floured 12x6" loaf pan to bake the dressing. Thank you for sharing this recipe, Suzanne Mohme! delowenstein