Old Fashioned Cornbread Dressing
Traditional cornbread dressing made the way my grandmother made it. Buttermilk cornbread, biscuits, and lots of onions, celery, and fresh sage.
Servings: 16
Ingredients
- 1 batch Egg Bread Southern Buttermilk Cornbread or use your favorite recipe
- 6 cups croutons or stale biscuits I used Pepperidge Farm Cubed Stuffing Sage and Onion flavor, or use Sage Onion Biscuit Croutons
- 3 medium sweet onions diced
- 1 bunch celery diced
- 1 cup butter unsalted
- 2 tablespoons fresh sage finely minced
- 2 quarts homemade chicken/turkey stock or good quality commercially prepared
- 1 to 2 teaspoons black pepper
- salt to taste
- 2 eggs slightly beaten
Instructions
- Tear cornbread into pieces.
- Put the cornbread and croutons into large bowl. You'll need to find a bowl bigger than your head. I have a 16 inch graniteware bowl that is perfect for making dressing.
- Cook onions and celery in butter until tender. Add to bowl along with sage.
- Add stock and stir well. Add one teaspoon of black pepper, stir and adjust as needed. I rarely need to add additional salt. Stir in beaten eggs. Let dressing sit for 30 minutes to absorb all the liquid. Stir and pour into greased baking pans. I used 2 (8 x 8) aluminum pans instead of 1 (9 x 13) pan because I want to freeze the dressing for use at a later date. One 8 x 8 pan fits nicely inside a gallon freezer bag for storage. Bake at 350 for 45 minutes or until the top has browned.
- Serve with Giblet Gravy.
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