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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Memaw's Cornbread Dressing Recipe

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This recipe for Memaw's Cornbread Dressing is from A Stick of Butter and a Whole Lot of Love, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 batches of Golden Cornbread
8 – 10 cups of chicken stock (homemade if possible – recipe below)
1 large white onion finely chopped
8 – 10 stalks of celery finely chopped
1 stick of real butter
24 slices of sandwich white bread (toasted on both sides)
6 leftover biscuits (not buttered or butter flavored)
Salt and pepper
3 – 4 or more Tablespoons Poultry seasoning
6 boiled eggs (chopped)
6 raw eggs beaten
Directions:
Directions:
1. Start the chicken stock as it will take a few hours to cook.
2. Make 2 batches of Golden cornbread (can be done a day ahead)
3. Toast the light bread on both sides in the oven.
4. Crumble up the cornbread and the light bread and biscuits. If you don’t have a bowl large enough, use a paper grocery bag! It works great.
5. Saute the chopped onion and celery in the butter until tender.
6. Mix together the bread crumbs, sauteed vegetables, chicken stock, seasonings and boiled eggs. The mixture should be wet but not soupy. Taste of it to see if the seasonings are ok. When you’re satisfied with the taste, add the beaten raw eggs.
7. Bake at 350 for about an hour or until it is firm in the middle. If the top isn’t as brown as you like it, turn the oven up for a few minutes and it will get browned.
Number Of Servings:
Number Of Servings:
Plenty
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Memaw made the best dressing in the world. It was a staple for Thanksgiving and Christmas.

 

 

 

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