In the North they call it stuffing, but here in the South, we call it dressing. This recipe was my Grandmother's recipe, then my Mom's, and for the past 50 years, it has been the favorite on our Thanksgiving table. The recipe must be 70 or more years old. It doesn't tell you in this recipe how to make the cornbread and the biscuits. That's because 70+ years ago, it was assumed that every southern girl knew how to make cornbread and biscuits. And true southern girls still know how today. Enjoy!
OLD FASHIONED CORNBREAD DRESSING
1 pan cornbread
6-8 biscuits or slices of bread
7 hard boiled eggs
1 large chopped onion
1 stalk chopped celery
2-1/2 quarts chicken broth
3 teaspoons ground sage
3 teaspoons ground thyme
3/4 cup parsley flakes
1/2 cup butter
Salt & Pepper
1--Make a pan of cornbread and let it cool.
2--In large bowl combine crumbled cornbread and biscuits.
3--Saute butter, onion, and celery in skillet until tender. Add celery onion mixture, chopped hard boiled eggs, seasoning, warm broth to cornbread biscuit mixture and stir vigorously. Add uncooked eggs and salt and pepper to taste.
4-- Bake at 350 degrees for 45 minutes to one hour, or until golden brown. Serve with congealed cranberry sauce or cranberry salad. Yum!!!
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