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Shepherds Hill Homestead » Cookhouse, Recipes, Starch Sides, Thanksgiving Dinner » Cornbread Dressing

Cornbread Dressing

Cornbread Dressing

2 pones of Cornbread

1 loaf of white bread (can use biscuits, wheat bread, etc)

Onions and Celery, sautéed in butter

Poultry Seasoning

Salt and Pepper

Chicken Broth

4 eggs, lightly beaten


Crumble cornbread and other bread into a large bowl.  Add celery and onion, poultry seasoning, salt and pepper. Taste to see if you have enough seasoning.  This will vary with every family.  Add eggs.  Pour in enough broth to make a soupy mixture – about like pancake batter.  It the mix is dry now it will be dry when baked.  (If dry make lots of gravy!!!)


Pour mixture into greased baking dish.  Bake at 350* for 45 minutes or until knife inserted comes out clean.


This makes a huge recipe of dressing and should give you plenty for leftovers.  Paul’s favorite thing to do is have a bit of cold dressing out of the ‘fridge to snack on the next day.  Be sure that you keep this refrigerated after the meal because dressing can go bad very quickly!


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"It is of the LORD's mercies that we are not consumed, because his compassions fail not. They are new every morning: great is thy faithfulness. The LORD is my portion, saith my soul; therefore will I hope in him." Lamentations 3:22-24

Filed under: Cookhouse, Recipes, Starch Sides, Thanksgiving Dinner

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