The dressing recipe

This is my husband’s family recipe for dressing.  He learned how to make it from his mom and his mom learned it from her mother.  Its a holiday tradition.

 

Bake cornbread as directed on package. Bake biscuits as directed on can.

Spray a large roasting pan with Pam and crumble the bread and biscuits into small pieces into the pan. 

Melt butter in pan over medium heat. Add chopped onion and celery. Cook until onions are translucent and celery is tender.

 

Add box of chicken broth. Bring to boil, then reduce heat and simmer for 15 minutes. Add chopped eggs and remove from heat.

 

Add liquid mixture to bread mixture one cup at a time until desired consistency. Dressing should be wet, but not soupy.  If additional liquid is needed, add chicken broth from can a little at a time.

 

Season with salt, pepper, and sage to taste.

Bake at 350F for approximately 45 minutes and golden brown.

Granny Jo’s Dressing

2 corn-kits

1 can biscuits

1 onion, chopped

½ - ¾ cup celery chopped (incl. leaves)

1 stick butter

1 large box chicken broth & 1 can broth

2 hard boiled eggs chopped

Salt

Pepper

Sage

Bake cornbread as directed on package. Bake biscuits as directed on can. Spray a large roasting pan with Pam and crumble the bread and biscuits into small pieces into the pan.

Melt butter in pan over medium heat. Add chopped onion and celery. Cook until onions are translucent and celery is tender. Add box of chicken broth. Bring to boil, then reduce heat and simmer for 15 minutes. Add chopped eggs and remove from heat.

Add liquid mixture to bread mixture one cup at a time until desired consistency. Dressing should be wet, but not soupy.  If additional liquid is needed, add chicken broth from can a little at a time. Season with salt, pepper, and sage to taste. Let rest is desired.

Bake at 350F for approximately 45 minutes and golden brown.