My Mother’s Southern Cornbread Dressing Recipe
This was my mother's Cornbread Dressing recipe that had been passed down from her mother and grandmother in Tennessee. She made the cornbread the night before and then the next morning she would make the stuffing and of course I always helped since I was a little girl. It has become a holiday tradition and my daughter and I still make it every Thanksgiving and Christmas. Yummy!
- Crumbled Cornbread from Recipe below.
- 1 Large Onion cut up.
- 2 Cups chopped up Celery.
- 1 cup Butter
- 5-7 cups Chicken Broth warmed
- 1-2 cups chopped up Mushrooms (optional)
- Salt and Pepper to taste.
- 5 Eggs
- 1/2 cup cooked giblets chopped
- 1tsp- 1T Sage
- 1/2 tsp Poultry Seasoning.
- 1 Dozen Saline Crackers crumbled
- 2 Cup
- v 2 cups Celery
- 1 cup Butter
Saute chopped onion and celery in 1 cup butter until onion is clear.
Combine Crumbled Cornbread, crackers, chopped giblets, and mushrooms in a large bowl.
Add Salt, Pepper, Sage and Poultry Seasoning.
Pour the Butter and Cooked Veggies over mixture in bowl.
Stir in Eggs.
Slowly pour in chicken broth (slightly warmed) . Start with 5 cups and add a small amount at a time until it is thoroughly mixed.
Bake at 350 degrees for 45 minutes. This can be made the night before and heated up just before serving the turkey meal.
Serve with Gravy, Mashed Potatoes, and of course the Turkey. Enjoy!
Here is the Cornbread Recipe Below:
Cornbread Recipe- Make up ahead of time; cool and crumble.
2 Cups Corn Meal- Yellow or White
1 Cup Flour
2 Tbl Baking Powder
3/4 tsp Sugar
1/2 tsp Salt
2 Cups Buttermilk
1/4 tsp. Baking Soda (stirred into buttermilk)
1/2 cup Melted Bacon Grease
5 Bacon Strips Crumbled
Sift Flour, Corn Meal, Baking Powder, Sugar, Salt in a large bowl.
Stir in 2 Eggs.
Pour in Buttermilk with soda already added.
Stir in melted Bacon Grease.
Add crumbled Bacon
Put 2-3 Tbl of bacon grease into cast iron pan and place in pre-heated oven for 2 minutes. Pour batter into pan
Bake at 375 degrees for 30 minutes until browned (you can use a glass 8X8 pan or a cast iron skillet)
My mother would make this recipe and crumble the entire pan of cornbread into a bowl, cool and then make her cornbread dressing for the holidays.
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