Description
This dressing is always served at our Thanksgiving Dinner. It’s my grandma’s recipe so it’s especially good.
Ingredients
Scale
- 6 cups crumbled cornbread*
- 1 14-oz pkg. Pepperidge Farm Herb Seasoned Stuffing Mix
- 1 tablespoon poultry seasoning
- 2–2 1/2 teaspoons salt
- 1 1/2 teaspoons black pepper
- 1 tablespoon marjoram
- 1 teaspoon rubbed sage
- 1 1/2 cups chopped onion
- 1 cup chopped celery
- 4 eggs, beaten
- 2 14-oz. cans of chicken broth, plus 1 1/2 cans water
*Cornbread:
- 2 cups Martha White self-rising white cornmeal mix
- 1 1/2 cups milk
- 2 eggs
- 2 tablespoons vegetable oil
Instructions
- Make cornbread ahead of time (a day or so before).
- Preheat oven to 425° F. Grease a 9″ square pan.
- In a medium bowl, mix dry ingredients and make a well in center. Add eggs, milk and oil and stir into dry ingredients.
- Pour into pan and bake for about 25 minutes.
- Cool completely and then crumble. Store in a Ziplock bag till ready to assemble.
- When ready to assemble, place cornbread crumbs, stuffing and seasonings in a very large bowl. Add onions and celery and mix well.
- Stir in eggs, broth, and water.
- Pour into greased 9×13 glass baking dish (do not pack down).
- Bake at 400° F. for about 30 minutes.