granna’s cornbread dressing

Ingredients For granna’s cornbread dressing

  • 3 pkg
    cornbread plus ingredients per package
  • 10 c
    shredded bread
  • 1 1/2 c
    diced onion
  • 1/2 c
    diced celery
  • 2 lg
    hard-boiled eggs
  • 1 1/2 tsp
    rubbed sage
  • 1 tsp
    salt
  • 1 tsp
    pepper
  • 4 can
    chicken broth (14.5 oz each)
  • 1/2 c
    turkey broth

How To Make granna’s cornbread dressing

 Test Kitchen Tips
If you don’t have a large pan, divide the dressing among the pans you have or the veggies will not cook. If the top is brown, but the veggies are not done, cover the pan with foil and continue baking.
    • Baked cornbread cooling.

      1

      Prepare and bake all three cornbread packages according to package directions. Cool completely.
  • Shredded bread in the oven to dry out.

    2

    Shred the bread, about the size of a quarter, and measure the amount needed. Then spread on a baking tray to toast in the oven. No need to brown them. It shouldn’t take any longer than 10 minutes at 350 F.
  • Diced onion, boiled eggs, and celery in a large bowl.

    3

    Dice onion, boiled eggs, and celery. Then combine in a large mixing bowl. We don’t cook down the veggies in our family. This will later be the same bowl you’ll add your dry components. Make this a deep big bowl.
  • Broken cornbread and bread added to bowl with veggies.

    4

    Break up cornbread and combine it with the diced vegetables and eggs. Then the toasted bread. Toss with your clean hands until it looks even.
  • Broths and seasonings added to bowl.

    5

    Now pour all of your broths into the bowl. Add pepper, salt, and sage. Stir until the sage is well broken up.
  • Mixture poured into a baking dish.

    6

    Empty the bowl mixture into an 11 x 16 x 2.5 baking pan.
  • Baking the cornbread dressing.

    7

    Level the pan out. Place the pan in the oven that’s been preheated to 350 F. Bake for 1 hour. Check toward the end, using the toothpick test. This should slice and move from pan to plate pretty solid. If it looks jiggly when you pound the bottom, cook for another 15 minutes.