Old Fashioned Cornbread Dressing
I think I might have figured out how to make Granny's Old Fashioned Cornbread Dressing even better.
- 1 batch Egg Bread Southern Buttermilk Cornbread or use your favorite recipe
- 6 cups croutons I used Pepperidge Farm Cubed Stuffing Sage and Onion flavor, or use Sage Onion Biscuit Croutons
- 3 medium sweet onions diced
- 2 cups celery diced
- olive oil
- 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
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 olive oil 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. 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.