Ellen’s Grandmother’s Dressing

Updated at: Mon, 01 Apr 2024 22:12:35 GMT

Step 1

Prepare cornbread mixes according to package directions. Cool completely and crumble to fine texture.

Step 2

Toast white bread dark and crumbled to fine texture.

Step 3

Toss breads together in a large bowl and set aside. Breads can be made several days in advance. The drier the better.

Step 4

Sauté onion and celery and 1/2 stick of butter until soft

Step 5

Add two cans cream of chicken soup using some of the broth to rinse the cans.

Step 6

Add salt, black pepper, and poultry seasoning (not sage) to taste. Stir to combine.

Step 7

Add soups, vegetables, and seasonings to the bread mix. DO NOT STIR!

Step 8

Add chicken broth (start with 3 quarts). Toss everything together gently with a fork or with your hands until bread is wet.

Step 9

Taste for seasoning before adding eggs.

Step 10

Beat six eggs. Add to bread mix and lightly toss again. Add more broth if needed until it looks like runny oatmeal.

Step 11

Poor and into pans. This can be refrigerated uncooked up to 24 hours before baking.

Step 12

Cover with foil and bake one hour at 375°

Step 13

Uncover and continue baking until the top is brown in the middle is set but not firm. It will continue to set as it cools.

Step 14

If dressing is too dry, simply pour warm broth or melted, unsalted butter over the top before serving.

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