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Mama's Dressing

Serves 12.

  • 2 c. prepared cornbread (use recipe with 1 c. flour and 1 c. cornmeal)
  • 1 loaf thin sliced bread
  • 3 or 4 dried biscuits, without crust (optional)
  • 1 large onion, minced
  • 1 c. celery, finely chopped
  • rich turkey stock, hot and strained
  • salt and pepper to taste
  • sage (optional)
  • 6 eggs
  • 1/3 c. butter

Prepare cornbread according to directions. Set aside. Strip crusts from sliced bread and lay on cookie sheet to dry. Do not brown. You may substitute 3 or 4 biscuits for 3 slices of the bread. When cornbread is cool, crumble breads and biscuits until fine. Sauté onion and celery in butter until vegetables are limp and clear; then stir into bread. Add enough stock to make breads moist. Season with salt and pepper. Add sage if desired. With a large whisk, add eggs, beating in one at a time. Drizzle melted butter on top. Bake at 350 degrees for 45 minutes to an hour or until set and slightly brown. Check at 30 minutes. Do not cook dry.

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