Grandmother Carter's Cornbread Dressing

Name: Grandmother Carter's Cornbread Dressing
Total time: 3 h 20 min
Yield: Makes 10 to 12 servings per baking dish
Ingredients: 14 cups reduced-sodium chicken broth, divided; 2 cups chopped celery; 2 cups chopped sweet onion; Cornbread Crumbles; 1 (14-oz.) package herb-seasoned stuffing mix; 2 cups cooked long-grain rice; 8 large eggs, lightly beaten; 2 tablespoons chopped fresh sage; 2 tablespoons poultry seasoning; 2 teaspoons freshly ground black pepper; 1 ½ teaspoons table salt; Vegetable cooking spray

3 Ratings
4 Reviews

Make Ahead: Freeze the unbaked dressing mixture in 2 (1-gal.) zip-top plastic freezer bags, making sure to press out all the excess air. Thaw in refrigerator five days before Thanksgiving, and continue recipe with Step 4.

Recipe by Southern Living November 2015

Gallery

Credit: Alison Miksch; Styling: Buffy Hargett Miller

Recipe Summary

hands-on:

20 mins

total:

3 hrs 20 mins

Yield:

Makes 10 to 12 servings per baking dish

Directions

Step 1
Bring 8 cups chicken broth to a boil in a large Dutch oven over medium-high heat; stir in chopped celery and onion. Reduce heat to medium, and simmer 20 to 30 minutes or until celery and onion are very tender. Remove from heat, and stir in 4 cups chicken broth. Cool 30 minutes.

Advertisement
Step 2
Meanwhile, stir together Cornbread Crumbles and next 2 ingredients in a very large bowl.
Step 3
Preheat oven to 350°. Stir broth mixture, eggs, and next 4 ingredients into cornbread mixture until thoroughly combined. If needed, stir in up to 2 more cups chicken broth, 1/4 cup at a time, until mixture is slightly soupy.
Step 4
Spoon mixture into 2 (13- x 9-inch) lightly greased (with cooking spray) baking dishes. Bake at 350° for 50 to 60 minutes or until done and top is light brown.
Step 5
MAKE_AHEAD TIP Based on a treasured recipe from SL Test Kitchen Professional Pam Lolley's grandmother, this dressing freezes beautifully. Guests will never know you made it three weeks before serving.

Chef's Notes

We tested with Swanson Natural Goodness 33% Less Sodium Chicken Broth.

Sort by: Newest

Newest Oldest

MyRecipes Member

11/06/2020

AM tryin to save this,,,,in order to make it,,,,THANKS,,,,,,,,,

NanaJan5

11/26/2015

That was the best cornbread I've ever tasted.

Jerryanne

11/26/2015

Made this recipe today and decided it is a keeper. I used my own buttermilk cornbread recipe which has no sugar in it. I also do not like so much poultry seasoning as recipe called for. We so not eat onions so left those out also. My husband was very complimentary as was son-in-law and daughter. Glad I saw recipe in magazine.

DecaturAla

11/03/2015

Grandmother Carter was a Yankee. It's obvious because the "Cornbread Crumbles," on which this dressing recipe is based, is made with sugar. No true Southern grandmother would make cornbread with sugar.

Back to Grandmother Carter's Cornbread Dressing

All Reviews for Grandmother Carter's Cornbread Dressing

- of Reviews

50 Ways to Use Trader Joe’s Speculoos Cookie Butter

15 Unexpected Ways to Use Hot Chocolate Mix

65 Super Easy Finger Foods to Make for Any Party