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Traditional Cornbread Dressing Recipe

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This recipe for Traditional Cornbread Dressing is from The Sewell Family Cookbook, 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:  
1/3 cup butter
1 cup chopped celery
1/2 cup chopped onion
1 prepared recipe Martha White cornbread crumbled to make six Cups
4 slices bread torn into small pieces - 2 1/2 cups
Note: I use the food processor to crumble the cornbread and bread
1 tsp. sage leaves (optional) - I don't use because Mother didn't!
1/2 tsp. pepper
3 cups chicken broth
2 large eggs beaten
Directions:
Directions:
Melt butter in medium skillet over medium high heat. Add celery and onion. Cook and stir until tender. Combine crumbled cornbread, bread pieces, sage and pepper in large bowl. Stir in broth, beaten eggs and onion mixture until evenly moistened. Pour into prepared baking dish.

Bake 30 minutes or until golden brown.
Makes 10 servings
Personal Notes:
Personal Notes:
I still struggle with cornbread dressing - because Mother or Sue didn't have it written down. A few years ago I found this recipe in Mrs. Wilkes' Boarding House cookbook from Savannah. It's good, but it isn't as good as Mother's or Sue's!

 

 

 

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