"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Grandma Venable's Cornbread Dressing Recipe

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This recipe for Grandma Venable's Cornbread Dressing, by , is from The Brooks and Venable Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

cindy therwhanger
Added: Wednesday, October 15, 2008


2 boxes cornbread.

I can 10 count biscuits.

3 eggs

1 c. chopped celery

1/2 c.. chopped onion

3 cans chicken broth

1/4 c. butter

Sage and poultry seasoning

Bake cornbread and biscuits according to package directions, let cool and crumble into pieces. Set aside.

In saucepan melt butter and saute celery and onions . Add enough water to cover. Heat until celery and onion are tender.

Hardboil eggs and cool.

In large bowl add biscuits and cornbread, butter vegetable mixture, and chopped hardboiled eggs.

In a saucepan heat the chicken broth until warm, but not hot. Gradually add the chicken broth to the bread mixture and stir. Add broth until you get a soupy, but not sloppy consistency. You may not have to use all of the broth.

Add sage and poultry seasoning to taste.

Pour mixture into large baking dish and bake at 350 for appox 45 minutes. When center checked with a knife comes out clean, dressing is done.

Preparation Time:
Preparation Time:
45 minutes to I hour




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