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"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Grandma’s Cornbread Dressing Recipe

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This recipe for Grandma’s Cornbread Dressing is from Nana’s Favorites, 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 pans of cornbread (I’ll add Bobbie’s cornbread recipe in the Breads category. I use Martha Whites Buttermilk Cornbread Mix.)
4 slices bread, toasted (heels are fine)
8 long stems celery (washed and finely chopped)
1 medium onion, finely chopped
6 eggs
Salt and Pepper to taste
Small can evaporated milk
Chicken broth
Directions:
Directions:
Mix cooled cornbread and toast in roaster pan or large baking dish.

Cook celery and onion with just enough water to cover in a medium skillet. Add to cornbread mixture.

Add eggs, evaporated milk, and broth, mixing well. Add salt & pepper to taste.

Bake at 350º until done, adding broth while baking so dressing is not dry.

Serve with turkey or chicken gravy.
Personal Notes:
Personal Notes:
I make cornbread, toast, and onion/celery mixture a day ahead for time purposes.

 

 

 

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