Linda's Cornbread Dressing

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"i combined my mother's recipe for cornbread dressing and my Mother in law's cajun cornbread dressing. I have prepared it for thirty years for both sides of the family. I have made adjustment each year and this is the result."
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Original recipe yields 10 servings



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  1. Prepare cornbread according to directions on package. Add sage,cayenne pepper and garlic. Cook in a black cast iron skillet until done. Cool and crumble.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. In a large bowl, combine the crumbled corn bread, onion, garlic, celery and eggs. Gently stir. Sprinkle with salt, pepper and sage.
  4. Add the chicken and turkey broth 1 cup at a time until the cornbread becomes moist but not wet.
  5. Add beaten eggs. MIx well.
  6. Place stuffing into a Dutch oven for 1 hour or until stuffing reaches a temperature of 175 degrees F



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