Granny'S Cornbread Dressing

13 ingredients
8 steps

Ingredients

  • 12 cups cornbread, baked and crumbled
  • 6 cups biscuits, baked and crumbled
  • 1 cup butter
  • 3 cups celery, chopped
  • 4 cups onions, chopped
  • 6 eggs, boiled and chopped
  • 6 eggs, uncooked
  • 4 teaspoons salt
  • 2 1/2 teaspoons pepper
  • 3 teaspoons poultry seasoning
  • 1/2 teaspoon sage
  • 9 cups chicken stock
  • 3 cups milk

Directions

  1. 1
    Cook and crumble cornbread and biscuits 2 days ahead and allow to dry out.
  2. 2
    Boil and chop 6 eggs.
  3. 3
    Saute chopped onion and chopped celery in butter until clear.
  4. 4
    (you can boil and chop the eggs and saute onion and celery the day before serving).
  5. 5
    In extra-large bowl mix everything together (except cornbread & biscuits).
  6. 6
    Mix well and stir in crumbled cornbread and biscuits.
  7. 7
    Butter 2 9 x 13 roasting pans. Bake at 375 for 45 minutes to 1 hour. Serves 30-35.
  8. 8
    I like to cook until the sides are brown and crusty, so, depending on your oven you may want to bake for 15 -20 minutes longer.

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