Cornbread Dressing

Now, some folks like cornbread dressing for Thanksgiving, in fact they wouldn’t consider anything else. Now, I tend to go a bit wild with the stuffing and make several different types for the holiday, but you could easily stick to just this one.

Cornbread Dressing

4 cups breadcrumbs (leftover biscuits, rolls or loaf bread)
4 cups egg cornbread (use eggs to make, use white meal)
1/2 cup chopped onion
1 cup chopped celery
Salt and pepper to taste
1 teaspoon sage (optional)
3 cups chicken or turkey broth
1/3 cup butter or margarine
1 cup milk

Toast bread for crumbs. Crumble in large bowl. Add onion, celery, and seasonings. Add hot broth to make soft mixture. Mix well. Add butter and milk. Mixture should be very soft to allow for loss of moisture during baking. Add more broth if necessary. Pour into greased pan and bake at 350 for about 1 hour until well browned. (Source: Southern Living Party Cookbook, 1972)

Comments

  1. I admit it may not be the most exciting stuffing (as we call it) but it always tastes good. Probably because it is what my grandmother made year after year, and memories make things taste better.

  2. I really like cornbread stuffing, but I don’t think our family has ever served it on Thanksgiving. Might have to change that tradition this year.

  3. OH!! YUM!!!!! My favorite for the holidays & anytime!

  4. Memories do make things taste better but traditions are fun to change up a little bit too! (or you can just be nuts like me and make multiple types)

  5. That’s not nuts! 🙂

  6. I love dressing. i’ve been looking all over a good recipe for it, and every recipe i run across is way different from what i think of as the traditional recipe. But yours sounds good, I’ll have to try it

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