Cornbread Dressing

My Dad’s Mom always made this and it has been a staple for Thanksgiving for as long as I can remember. It’s probably top 3 for favorites at Thanksgiving.

-1 box of cornbread (already made) or homemade.

-1/2 cup grits (cooked)

-1 1/2 quarts chicken or turkey broth

-1/2 cup onions (diced)

-1/2 cup celery (diced)

-6 to 8 slices toasted bread

-4 eggs, beaten

-Salt, seasoned salt, sage, and pepper to taste

-1/3 cup butter (melted)

Cook grits in 2 cups of water, salt, and butter. In large bowl crumble baked corn bread and toast. Add remaining ingredients. Stir to blend. Bake in a cast iron skillet or baking dish for 40 to 45 minutes at 350.


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