Cornbread Dressing

Makes a 13”x9” pan

Dressing

• 7 boiled eggs, diced
• Cornbread (see recipe below or use your own)
• 15 biscuits (I prefer the Grand’s southern style biscuits in the bag from the freezer section)
• 2 cups celery, diced (a little less than 1 bunch)
• 4 ½ cups onion, diced (2 large yellow onions)
• 20 oz. chicken broth (this is approximate you can use less or more based on texture)
• ½ stick butter
• 6 packets of chicken bouillon (Herb Ox Brand)
• 1 ½ Tbsp. sage
• 1 Tbsp. parsley
• ½ tsp. thyme
• ¾ tsp. pepper


1) Precook eggs, cornbread and biscuits and let cool. Tear apart biscuits and cornbread into small pieces/crumbs, mix thoroughly and set aside. Finely chop egg and set aside.

2) Chop celery and onions and sauté in butter until tender in your largest stockpot. As the celery and onions heat, add the bouillon and all of the seasonings.

3) When mixture is done cooking remove from heat and stir in eggs followed by the cornbread and biscuits. Add in the broth to desired consistency.

4) Pour and evenly spread dressing into a 13”x9” pan and cover tightly with foil. Bake at 425° until set (40 minutes covered followed by 25 minutes uncovered). Can be frozen uncooked or after baking.


Cornbread

• 1 cup yellow Cornmeal
• ½ cup all-purpose flour
• 1 tsp. salt
• 1 Tbsp. baking powder
• 1 cup buttermilk
• 1 large egg
• ½ tsp. baking soda
• ¼ cups bacon grease or shortening


1) Preheat oven to 450°.

2) Combine cornmeal, flour, salt, and baking powder in a bowl. Stir together. Measure the buttermilk and milk in a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir.

3) Pour the milk mixture into the dry ingredients. Stir with a fork until combined. In a small bowl, melt grease or shortening. Slowly add melted shortening to the batter, stirring until just combined.

4) Rub approximately 1 tablespoon of bacon grease on a cast iron skillet to coat evenly and heat over medium heat. Pour the batter into the hot skillet. Spread to even out the surface. (Batter should sizzle)

5) Cook on stovetop for 1 minute, and then bake for 25 minutes or until golden brown. Should be crispy.

I've never had cornbread dressing, but this one sounds like the one that we need to try!