Description
This Old Fashioned Cornbread Dressing is a family recipe we have always called Honey’s Dressing, for my aunt’s sister in law. It’s been handed down for years and years and makes the moistest and fluffiest dressing.
Ingredients
Scale
- 1 tube of Grands Buttermilk biscuits
- 2 boxes of Jiffy corn muffin mix
- 1 stalk of celery
- 1 onion
- 1 tablespoon sage
- 1/4 teaspoon salt
- 6 eggs
- 2/3 cup of milk
- 32 oz chicken broth
- 1 stick + 2 tablespoons of sweet cream unsalted butter, melted
Instructions
- Make the biscuits according to the instructions.
- Preheat oven to 400 F degrees.
- Combine both boxes of Jiffy corn muffin mix with 3 eggs and the milk.
- Spray a 9 x 13 pan with olive oil.
- Pour cornbread mixture into the pan and bake for 20-25 minutes, until a toothpick comes out clean.
- Preheat oven to 350 F degrees.
- Chop the celery and onion very fine.
- Saute in 2 tablespoons of butter until both onion and celery are clear.
- Tear the cornbread and biscuits up into a large bowl.
- Add the celery and onion.
- Add 3 eggs.
- Add the chicken broth. This 32 oz may be a combination of turkey drippings and chicken broth if desired.
- Add the melted stick of butter.
- Add the sage and salt.
- Mix until everything is well combined.
- If needed add additional sage and salt to taste.
- Spray a 9 x 13 pan with olive oil.
- Pour the dressing mixture into the pan.
- Bake for 35-45 minutes, stirring every 15 minutes.
Notes
This dressing mixture will appear soupy when mixing it up and pouring it into the pan to bake. Don’t worry! It firms up and makes the fluffiest and moistest dressing I’ve ever had.
You can make the biscuits and cornbread up a day or two in advance and store in the fridge.
You can totally leave out the celery and onion and it still tastes amazing.
