Grandmother Carter's Cornbread Dressing

- Photo: Alison Miksch; Styling: Buffy Hargett Miller
Photo: Alison Miksch; Styling: Buffy Hargett Miller

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.

Hands-on time: 20 minutes
Total time: 3 hours 20 minutes
Yields: Makes 10 to 12 servings per baking dish


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 1/2 teaspoons table salt

Vegetable cooking spray

How to Make It

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.

Meanwhile, stir together Cornbread Crumbles and next 2 ingredients in a very large bowl.

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.

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.

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.

Cook's Notes:

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


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