Grandmama’s Southern Cornbread Dressing
A family recipe Rebecah Boynton inherited from her Grandmama.
This is the dressing I grew up with, sans the raisins. Friends and family request extra dishes of it every year. -- Jill
Ingredients
- 2 sticks butter
- 2 cups chopped celery
- 3 cups chopped onion
- 3 cloves garlic, minced
- 12 cups toasted white bread cubes
- handful fresh sage leaves, chopped
- 1/2 cup Parmesan cheese
- 2 eggs
- 2 cups chicken broth
Preparation
1. Melt butter in large skillet. Add celery, onion, and garlic. Sautee until tender, about 20 minutes. Place in large bowl.
2. Add bread, sage, and Parmesan and toss. Add eggs and toss well. Add chicken broth and blend until moistened.
3. Stuff the bird with dressing. Place remaining in baking dish and bake at 400F for 30-45 minutes.
Related Stories & Recipes
Pecan Cornbread Stuffing
This recipe, courtesy of executive Chef Bart Pickens of Party Fowl, is the perfect Thanksgiving classic.
