Grandma's Heirloom Cornbread Dressing
Celebrate the spirit of Southern hospitality with this rich and savory cornbread dressing, a cherished recipe passed down through generations. Inspired by my grandmother's intuitive cooking, this dressing is a reliable side dish that brings warmth and joy to every holiday gathering. Perfectly balanced with the earthy flavors of cornbread and biscuits, complemented with the goodness of vegetables, it’s a delightful addition to your Thanksgiving and Christmas feasts. Remember, this recipe relies on your sense of taste and discretion; adjust the ingredients as needed to achieve your perfect texture. A truly comforting dish that embodies the essence of family traditions and culinary love.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
Biscuits
6 (cooked and crumbled)
Chicken stock
3 (32 ounce) cans (ready to use)
Butter
1/2 cup (melted, or adjust to taste)
Cream of chicken soup
10.5 ounces (ready to use)
Onion
1 large (chopped)
Celery
2 cups (chopped)
Eggs
4 (hard-boiled and chopped)
Green onions
4 (chopped)
Cornbread
2 loaves (cooked and crumbled)
Salt
to taste (as needed)
Pepper
to taste (as needed)
Seasoning
to taste (optional, as needed)
Giblet gravy
as desired (for serving)
Instructions
1
In a large pot, combine the chopped onion and celery with two cans of chicken stock. Cook over medium heat until the vegetables are tender, approximately 10-15 minutes.
2
Once the vegetables are tender, stir in the butter and cream of chicken soup. Mix until everything is well combined and melted; then remove from heat.
3
In a very large mixing bowl, crumble the cooked cornbread and biscuits together. Add the chopped hard-boiled eggs and green onions, gently tossing to combine.
4
Pour the warm broth mixture over the bread and egg mixture. Use your hands to gently mash and combine the mixture, being mindful of the texture. At this point, decide how much of the third can of broth to incorporate; the final mixture should be moist but not runny.
5
Transfer the dressing into a greased casserole dish. Bake in a preheated oven at 350°F for approximately 45 minutes, or until the top is golden brown and slightly crispy.
6
For extra heartiness, feel free to layer in cooked cubed chicken or turkey before baking.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Grandma's Heirloom Cornbread Dressing?
Grandma's Heirloom Cornbread Dressing is a traditional Southern side dish made from a blend of cornbread, biscuits, vegetables, and chicken stock, cherished and passed down through generations.
What are the primary bread components used in this recipe?
The recipe uses a combination of two cooked and crumbled cornbread loaves and six cooked and crumbled biscuits.
How many cans of chicken stock do I need for this cornbread dressing?
You will need three 32-ounce cans of chicken stock in total.
What vegetables are included in the dressing?
The dressing includes one large onion, two cups of chopped celery, and four chopped green onions.
How do I prepare the vegetables for the dressing?
The onion and celery should be chopped and then cooked in two cans of chicken stock for 10 to 15 minutes until tender.
What type of soup is added to the vegetable mixture?
One 10.5-ounce can of cream of chicken soup is stirred into the vegetable and stock mixture.
How are the eggs prepared for this recipe?
Four eggs should be hard-boiled and then chopped before being added to the bread mixture.
When should I add the butter?
Stir 1/2 cup of butter into the pot with the cooked vegetables and cream of chicken soup until melted.
What is the correct way to combine the bread and eggs?
Crumble the cornbread and biscuits together in a very large bowl, then add the chopped hard-boiled eggs and green onions, tossing gently.
How do I ensure the dressing has the right consistency?
Pour the warm broth over the bread mixture and use your hands to mash it. Gradually add the third can of broth until the mixture is moist but not runny.
What temperature should the oven be for baking?
Preheat your oven to 350 degrees Fahrenheit.
How long does the dressing need to bake?
Bake the dressing for approximately 45 minutes until the top is golden brown.
Can I add meat to this cornbread dressing?
Yes, you can layer in cooked cubed chicken or turkey before baking for a heartier dish.
What should I serve with the finished dressing?
The recipe suggests serving the dressing with giblet gravy as desired.
Is this recipe suitable for Thanksgiving?
Yes, it is a classic Southern dish perfectly suited for Thanksgiving and Christmas feasts.
What seasonings are recommended?
Salt, pepper, and optional general seasonings can be added to taste.
How do I know when the dressing is done?
The dressing is ready when the top is golden brown and has become slightly crispy.
Should I use my hands to mix the dressing?
Yes, using your hands allows you to better mash the mixture and feel for the perfect moist texture.
What size onion is best for this recipe?
The recipe calls for one large onion, chopped.
Can I adjust the amount of butter?
Yes, the 1/2 cup of butter can be adjusted to your personal taste.
How much celery is required?
You will need two cups of chopped celery.
What kind of baking dish should be used?
The mixture should be transferred into a greased casserole dish for baking.
What if I don't use the whole third can of chicken stock?
That is fine; the third can is intended for adjusting moisture based on your discretion.
Are the green onions cooked with the other vegetables?
No, the green onions are added raw to the crumbled bread and egg mixture before the broth is poured over.
How many biscuits should be used?
The recipe requires six cooked and crumbled biscuits.
Does this recipe use pre-made cornbread?
The recipe calls for two loaves of cornbread that have been cooked and crumbled.
Is the cream of chicken soup mandatory?
The soup is part of the heirloom recipe to provide richness and flavor to the broth base.
Can this be considered a comfort food?
Absolutely, it is described as a comforting dish that embodies family traditions and culinary love.
What is the preparation for the biscuits?
The biscuits should be cooked and then crumbled into pieces.
How many green onions are needed?
Four chopped green onions are used in the mixture.