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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Cornbread Dressing for Turkey or Chicken - Grandmother Hardin Recipe

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This recipe for Cornbread Dressing for Turkey or Chicken - Grandmother Hardin is from The Hardin 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:  
6 cups crumbled skillet cornbread (See the cornbread recipe)
3 cups bread cubes, left over white bread or biscuits
1/4 cup plus 2 tablespoons butter divided
1 cup chopped celery
1 cup chopped onion
1 tablespoon sage
2 teaspoons black pepper
2-3 cups turkey or chicken broth
Directions:
Directions:
Combine the cornbread and bread cubes in a large mixing bowl. Melt 1/4 cup butter in a large skillet over medium heat and add the celery and onion. Cook vegetables until almost translucent and tender, about 7-8 minutes. Add the cooked vegetables, sage, and pepper to the cornbread. Stir n enough broth to moisten the cornbread and blend well. Spoon the mixture into a generously buttered 9x13 inch baking dish. Dot the top with the remaining 2 tablespoons of butter. Bake the casserole until golden brown and heated through, 35-40 minutes.
Number Of Servings:
Number Of Servings:
10-12 servings
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Grandmother Eleanor Baugh Hardin makes the very best cornbread dressing. I have watched her make it and realized that part of her secret is to make sure that the dressing is moist. However, she does not ever measure ingredients!

 

 

 

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