Grandma’s Traditional Cornbread Dressing
I am so thankful for family recipes that keep tradition and memories alive. This dressing recipe was Grandma Carolyn’s signature Thanksgiving side. Even though she has been gone for almost 5 years, we still have cherished memories of her and recipes like this to remind us of the blessing she was. This is a quick and easy but classic dressing recipe that is so delicious, your family will think you slaved over it all day.
PrintGrandma’s Traditional Cornbread Dressing
Ingredients
Scale
- 2 8.5 oz cornbread mix
- 3 slices bread, toasted
- 1/2 cup butter
- 5–7 bunches green onions, chopped
- 5 ribs celery, finely chopped
- 1 tsp poultry seasoning
- 1 1/2 tsp salt
- 1 tsp pepper
- 32 ounces chicken stock
Instructions
- Bake 2 cornbread mixes according to package directions.
- Boil 2 eggs, peel and chop
- Melt the butter in a small pan. Cook the green onions and celery until tender.
- In a large bowl, break up the cornbread in to crumbs. Tear the toasted bread in to small pieces and combine with the cornbread.
- Pour the cooked onions and celery over the bread.
- Whisk 4 eggs then combine with bread mixture. Add in poultry seasoning, salt and pepper and boiled eggs.
- Add in chicken stock until mixture is runny.
- Bake at 350 degrees for 30 minutes, covered. After 30 minutes, stir the dressing away from the sides, uncover, and cook additional 30 minutes.