I am so thankful for family recipes that keep tradition and memories alive. This dressing recipe was Grandma Carolyn’s signature Thanksgiving side. Even though she has been gone for almost 5 years, we still have cherished memories of her and recipes like this to remind us of the blessing she was. This is a quick and easy but classic dressing recipe that is so delicious, your family will think you slaved over it all day.
Grandma's Traditional Cornbread Dressing
- 2 8.5 oz cornbread mix
- 3 slices bread, toasted
- 1/2 cup butter
- 5-7 bunches green onions, chopped
- 5 ribs celery, finely chopped
- 1 tsp poultry seasoning
- 1 1/2 tsp salt
- 1 tsp pepper
- 32 ounces chicken stock
Bake 2 cornbread mixes according to package directions.
Boil 2 eggs, peel and chop
Melt the butter in a small pan. Cook the green onions and celery until tender.
In a large bowl, break up the cornbread in to crumbs. Tear the toasted bread in to small pieces and combine with the cornbread.
Pour the cooked onions and celery over the bread.
Whisk 4 eggs then combine with bread mixture. Add in poultry seasoning, salt and pepper and boiled eggs.
Add in chicken stock until mixture is runny.
Bake at 350 degrees for 30 minutes, covered. After 30 minutes, stir the dressing away from the sides, uncover, and cook additional 30 minutes.