an authentically rural cornbread dressing made in Texas.
| Servings: | 8 |
| Yield: | 12 to 18 servings |
Ingredients
- 2 (16 ounce) packages dry corn bread mix
- 1 onion, diced
- 1 clove garlic, minced
- 1 bunch celery, chopped
- 6 hard-cooked eggs, chopped
- 1 teaspoon rubbed sage
- 2 (14 ounce) cans chicken broth
- 2 cups turkey stock
- salt and pepper to taste
Instructions
- Prepare cornbread according to directions on package. Cool and crumble. Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, combine the crumbled corn bread, onion, garlic, celery and eggs. Gently stir. Sprinkle with salt, pepper and sage.
- Add the chicken and turkey broth 1 cup at a time until the cornbread becomes moist but not wet.
- Place stuffing into a Dutch oven or loosely pack into a turkey. Bake for 1 hour or until stuffing reaches a temperature of 175 degrees F (80 degrees C).
Nutrition Facts
| Calories | 520 kcal |
| Carbohydrate | 79 g |
| Cholesterol | 164 mg |
| Dietary Fiber | 2 g |
| Protein | 15 g |
| Saturated Fat | 4 g |
| Sodium | 2464 mg |
| Sugars | 15 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
Sooooo good!
I sautéed the vegetables in butter before adding and added additional sage, salt & pepper. Turned out perfect – just like my mom use to make!
Very easy recipe. Delicious as well.
Did not use chopped boiled eggs. It was still delicious. Also used smoked turkey pieces cooked and schreded.
This stuffing was very good. I used Jiffy cornbread mix. Had good flavor. Just like grandma’s! Thanks!
I saute’d celery, onions and green peppers in butter, boiled my own broth using chicken thighs and chicken broth. I baked with it covered for 30 min and uncovered for 15. It turned really well. I’ll use this recipe again
Hubby handled this one, and did a fantastic job! Was a bit weary about the eggs but they were a nice addition. He made a few changes to the spices as we were out of sage. He added Thyme & Oregano instead. Turned out delish, will make again next Thanksgiving for sure!
Just like my mom’s it was deliciois!!
I have made this every year for the last 10 years or so. It is just like my Grandma’s. I add extra sage and sometimes I use 1/2 c melted butter as another reviewer suggested. Thank you for helping me recreate my Grandma’s treasured cornbread dressing!
My family loves Grandma’s. She couldn’t make any this year and wasn’t ready to share it. They liked this BETTER! A touch of sweetness was just perfect!
Made it last year from this recipe for November and December will do it again years to come didn’t really need to look at the recipe except for just making sure I had the necessary ingredients!!!
Easy and so good!
I’m so glad you put a recipe for a small crowd! I’ll be cooking for only 4 people this Thanksgiving, and this helped a lot with the measurements! Making several changes to make it more like my family’s favorite : 1. We don’t put chicken in ours. I’m going to add in enough packaged dressing mix and fresh mushrooms to roughly equal the quantity of chicken used. 2. Substituting a can of cream of celery and a can of cream of chicken for the turkey stock, with extra broth on hand in case it’s too dry. 3. I always cook the veggies in butter first. 4. Not traditional, but out of necessity, I’m cooking it in a crockpot on low for about 4 hours. All of these changes are simply based on preferences, though. Being in Texas, we all have our favorite dressing recipe that Grandma made, and this is really close to mine, without feeding 20 people!
I make this every thanksgiving but wanted it earlier this time! I make mine with homemade cornbread and crumble it up with all of the ingredients, then mix in the broth. I usually use the turkey broth from the turkey because I’m in charge of that, too. It’s always delicious and just the way my momma made it. Hope y’all enjoy!
Very good basic southern recipe. We listened to some reviews about using sweet corn bread mix instead, and while it is good (yet very sweet) I recommend sticking to this original recipe. I’ve never had very sweet dressing, but we just cooked this to have with brisket (which is very salty) so I think they will complement each other nicely, but next time I’ll use the regular corn bread mix for sure.
It was good but you should definitely sauté the celery onions and garlic in butter beforehand to add extra flavor! Then it would be 5 stars!
I sautéed the celery and onions in butter before adding to mixture. I also added 7 slices of crumbled white bread to 3 -6 ounce pkgs of MW buttermilk cornbread (cooked and crumbled)…32 oz of chicken broth was enough to make it very moist. It was very good!!
I made it however I added two raw eggs to my mixture and another cup of stock, I sauted my veggies
Just like my grandma And mom used to make! I love it! I also sautéed the celery, onion and garlic in butter.
Very good. Be careful with the salt and pepper. add be for eggs a little at a time. Other wise very good… God bless
This is a great recipe that i have made for over 6 years now. It is the closest thing to my grandmothers recipe.