"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Grandma's Cornbread Stuffing Recipe

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This recipe for Grandma's Cornbread Stuffing, by , is from The Bennett Family Cookbook - 2007, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Elizabeth Kvach
Added: Saturday, February 24, 2007


Basic Stuffing
12 cups white bread- torn into pieces (2-3 loaves)
1 c corn meal
6 T butter
1 c chopped onion
1 c celery
1 clove garlic- chopped fine
1 t salt
1 t sage
2 t poultry seasoning more or less to taste
2 eggs- well beaten
2 cans chicken broth (or vegetable broth)

Optional Items
1-2 small cans mushrooms
1/2 c yellow summer squash (chopped)
1/2 c grated carrots
1/2 c chopped pecans

Dry bread out over night in warm oven. (Turn oven to 200 then turn off)

The next day, put bread in very large mixing bowl.
Sauté butter, onion, garlic and celery (and optional squash) in skillet. Add to bread. Add next five ingredients and mix well. Add any optional items you choose.

Note: Stuff the turkey with part of the basic corn dressing and cook the remainder of the dressing in a pan. You can add the optional items in just the pan dressing if you prefer. My dad is always the official taster for the right amount of seasoning.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
My grandmother Lucille makes bread dressing with lots of sage. I always liked Grandma Margaret's dressing with a little cornmeal. The texture is much better. I made it my own by adding vegetables.




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