Granny’s Cornbread Dressing


By Leatha Buchmann


3 celery sticks                       

Large skillet cornbread (cooked day before)

2 medium onions                       

Broth (use skin off turkey to make broth)                 

8 to 10 crackers

6 slices of white bread

Rubbed sage

Celery salt

6 eggs

Salt, and pepper to taste          


Crumble up fine cornbread.  Break the crackers and bread into the cornbread.  Sprinkle sage, celery salt, salt, and pepper to taste.  Cook celery and onions until soft.  Add to cornbread mixture.  Strain turkey broth into mixture.  Pour water over turkey fat and pour into cornbread mixture.  Keep rinsing turkey fat until cornbread mixture is moist enough.  Taste cornbread mixture. Add more of the spices if needed.  Put in container with a lid and set in the refrigerator overnight.

   Next day:  Taste mixture.  Add more spices as needed.  Add 6 beaten eggs to mixture.  Spray Pam into a 3 quart casserole dish.  Place dressing into dish and put little dabs of butter on top.  Bake at 400 degrees until hot through, then turn to 350 or 375.  Cook at least an hour depending on your oven.  Serves 15 people.  Recipe can be cut down.