Southern Cornbread Dressing Recipe
I enjoy eating all kinds of dressings, but nothing can touch my Granny Gray's southern cornbread dressing, in my opinion. I've reproduced her recipe here for Thanksgiving after years of watching her prepare it.
- 6 cups cornbread, crumbled
- 1/2 cup butter
- 1 1/2 cup chopped onions
- 1 1/2 cup chopped celery
- 4 eggs
- 2 1/2 cups chicken broth
- 4 slices white bread, cubed
- 1 tbsp poultry or Creole seasoning
- 1 can mushroom soup
- 1 tbsp Kosher salt
- 1/2 tsp pepper
Preheat oven to 350 degrees. Generously spray or grease a 9 X 11 casserole.
In a large bowl, crumble cornbread.
In a skillet, melt butter and sauté onions and celery until vegetables are translucent, about 8 minutes. In a small bowl, whisk eggs.
Add eggs, onions, celery, broth, white bread, poultry or Creole seasoning, mushroom soup, salt and pepper to the cornbread. Mix thoroughly and spoon into prepared casserole. Place in pre-heated oven for 35 - 40 minutes or until golden.