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Cornbread Dressing Recipe

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This recipe for Cornbread Dressing, by , is from Made With 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!

Cindy Hoots


2 (48 oz) cartons chicken broth
2 pans (13 x 9) cornbread, crumbled when cooled
1 can cream of celery soup
2 (26 oz) cans cream of chicken soup
6 raw eggs
1 ½ bunches celery, finely chopped
3-4 onions, chopped
2+ Tbsp. sage
1 ½ Tbsp. salt
2-2¼ Tbsp. black pepper
Turkey or chicken meat, chopped small

Sauté/boil celery & onion in enough broth to cover them until tender/clear.

In a large container, mix crumbled cornbread, soups, seasonings, chopped meat & beaten eggs. Add celery/onion mixture with liquid. Stir well. Add additional broth as needed to keep it from being too dry.

Bake at 400-425º until set and lightly browned on top._

NOTE: Instead of 13 x 9 pans of cornbread, you can use 1 lg. iron skillet, 2 med. iron skillets, 2 small iron skillets, 1 extra small skillet. This recipe will make approx one over-sized pan & two (13 x 9) pans of dressing.

Personal Notes:
Personal Notes:
It's a tradition in our family for Mom to cook dressing at Thanksgiving. She always makes tons of it and freezes a couple of pans to be cooked at Christmas. (This way she doesn't have to mix it all up but once...since it's such hard work!)
Not all of our family likes dressing, so there's always other choices on the menu too. :)




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