Bread & Pastry, Cornbread & Dressing
Southern
Yield: 12
Author: Tammy Nichols
Cornbread Dressing, Granny's - Master Cookbook Recipe # 122

Cornbread Dressing, Granny's - Master Cookbook Recipe # 122

Granny’s dressing is all about the texture. Using toasted biscuits alongside the cornbread adds a depth of flavor and a "bite" that you just can't get with breadcrumbs alone. It's the taste of home and holiday memories in every spoonful.

This is recipe #122 in Tammy’s Master Cookbook.

Prep time: 20 minCook time: 1 hr 30 min Total time: 1 hr 50 min
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Ingredients

  • 1 Recipe: 2-cup Cornbread (baked and crumbled)
  • 4-5: Leftover Homemade Biscuits (crumbled and toasted)
  • 4 cups: Chicken Stock (preferably homemade)
  • 1/2 cup: Salted butter, melted
  • 1 large: Onion, chopped
  • 1 cup: Diced celery
  • 2 large: Eggs
  • 1 tsp: Rubbed sage
  • 1/2 tsp: Salt
  • 1/2 tsp: Black pepper

Instructions

  1. Sauté: In a skillet, sauté the onion and celery in a bit of butter until they are tender.
  2. Combine Solids: In a large mixing bowl, combine your crumbled cornbread and the toasted, crumbled biscuits.
  3. Mix: Add the sautéed vegetables, melted butter, eggs, sage, salt, and pepper.
  4. Add Stock: Gradually stir in the chicken stock. The mixture should be very moist,almost like a thick soup,to ensure it doesn't dry out in the oven.
  5. Prep Pan: Spray a 13x9-inch cake pan with non-stick spray and pour the mixture in.
  6. Bake: Bake at 350°F for at least 1.5 hours. The dressing is ready when it is completely set and golden on top.

Notes

Pro Tip: "Don't forget the most important part,this dressing is meant to be smothered in Granny’s Giblet Gravy! Make sure your mixture is nice and runny before it goes into the oven so it stays moist during that long bake."

Nutrition Facts

Calories

406

Fat

29 g

Sat. Fat

19 g

Carbs

33 g

Fiber

3 g

Net carbs

30 g

Sugar

20 g

Protein

5 g

Sodium

288 mg

Cholesterol

93 mg