I’m completely serious, no exaggeration here. My grandmother’s cornbread dressing is the best in the world. It is moist with a crusty edge. It is full of flavors of chicken and sage, and everything else yummy that reminds me of the holidays.
She’s been gone for many years now, but my Aunt Sissy was given the recipe, so she made it for years. My aunt finally gave me the recipe, after some prodding, and now I get to make it for the family every year. (And usually just for me and Drew about another 3 times a year.)
Wanna be a hero at Thanksgiving? Give this recipe a shot. I have already heard from hundreds of strangers online about this is the best dressing they have had and now they make it every year. So….I can’t be crazy, right? It is simply delicious.
-This recipe may be frozen for later use, it will still taste
-This recipe makes about 2 10×10 pans-worth. It makes a lot!
-1 large skillet sweet cornbread (you can make this from scratch or
just use a couple of those little jiffy mix boxes.)
-1/2 loaf white bread (stale is best)
-2 tablespoons extra virgin olive oil
-1 stalk of celery (the whole head, not just one stick)
-3 medium yellow onions
-2 garlic cloves
-2 tablespoons dried sage
-2 teaspoons poultry seasoning
-1 teaspoon ground red pepper
-1 roasted chicken
-6-7 cups low sodium chicken broth
– 2 10 ounce cans cream of chicken
-1 10 ounce can cream of mushroom
-1 10 ounce can cream of celery
-salt and pepper, to taste
-10 eggs (I believe this is the secret to the dressing’s perfect
texture, almost souffle-like.)
1. Bake the cornbread until it is well done.
2. Crumble the cornbread and white bread into LARGE bowl.
3. Chop one full celery stalk, yellow onions, and dice garlic cloves.
4. In a pan, heat olive oil over medium heat and saute onions and
celery until soft. Add garlic and cook for two minutes.
5. Shred roasted chicken. (I find buying a rotisserie chicken from the
store is not only the easiest, but also the most flavorful.)
6. Add sauteed veggies to bowl with crumbled bread. Also, add
poultry seasoning, sage, ground red pepper, all cans of condensed
soups, and 6 cups of chicken broth.
7. Stir and continue to add any necessary broth, until the texture
very loose, like the texture of chilli? Sorry, that is all I can come up
with. If you watch the video, you can see the visual.
8. Taste and add any necessary salt and pepper.
9. Add 10 eggs, already beaten.
10. Shred roasted chicken. (I find buying a rotisserie chicken from
the store is not only the easiest, but also the most flavorful.)
Add chicken. Stir until well incorporated.
11. Bake for 2 hours at 300°. Then, turn temperature up to 350°
and top loosely with foil. Cook for another 30 minutes, or until
the middle does not jiggle and is firm. Bigger dishes will take
longer, of course.
12. Let cool at least 20 minutes before digging in.
13. Write a comment letting me know what you think. =)