Granna’s Classic Cornbread Dressing Recipe
Nothing completes a holiday meal quite like Granna’s cornbread dressing. This savory, comforting dish combines the perfect blend of tender cornbread, shredded bread, and aromatic vegetables, bound together with flavorful broths and a touch of sage. A timeless recipe handed down through generations, this cornbread dressing brings a taste of family tradition to any table. Whether it’s served at Thanksgiving, Christmas, or a special Sunday dinner, this recipe offers the warm, nostalgic flavors of home. Let’s dive into how to make this cherished dish step-by-step, so you can create a piece of Granna’s legacy in your own kitchen.
Ingredients for Granna’s Cornbread Dressing
To make this traditional cornbread dressing, you’ll need:
- 3 packages cornbread mix (plus ingredients per package instructions)
- 10 cups shredded bread
- 1 1/2 cups diced onion
- 1/2 cup diced celery
- 2 large hard-boiled eggs
- 1 1/2 teaspoons rubbed sage
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 cans (14.5 oz each) chicken broth
- 1/2 cup turkey broth
Step-by-Step Instructions to Make Granna’s Cornbread Dressing
Step 1: Prepare the Cornbread
First, make the cornbread. Prepare and bake all three packages of cornbread mix according to the package directions. Let the cornbread cool completely before handling it, as this will make it easier to crumble without breaking into overly fine pieces.
Step 2: Toast the Shredded Bread
Next, you’ll need 10 cups of shredded bread. Tear or cut the bread into pieces about the size of a quarter. Spread the shredded bread on a baking tray and toast it in the oven for about 10 minutes at 350°F. The bread should dry out without browning too much, creating a light, airy texture in your dressing.
Step 3: Prep the Vegetables and Eggs
Dice the onion, celery, and hard-boiled eggs. Granna’s version doesn’t call for cooking the vegetables before mixing, as this adds a nice crunch to the final dish. Place the diced vegetables and eggs into a large mixing bowl—this will also be the bowl where you’ll combine all the dressing components later, so make sure it’s a large, deep one.
Step 4: Combine the Cornbread, Vegetables, and Bread
Break up the cooled cornbread into chunks, aiming for a mixture of small crumbles and larger pieces. Add the cornbread, toasted shredded bread, and diced vegetables and eggs to the mixing bowl. Toss the ingredients together using clean hands or a large spoon until they are evenly distributed.
Step 5: Add the Broths and Seasoning
Pour in the chicken broth and turkey broth, followed by the salt, black pepper, and sage. Gently stir the mixture until the sage is well incorporated, and the dressing takes on a consistent texture. The sage gives a traditional flavor to the dressing, so make sure it’s broken up well throughout the mixture.
Step 6: Transfer to the Baking Pan
Pour the dressing mixture into an 11 x 16 x 2.5-inch baking pan, spreading it evenly to create a smooth layer. This helps the dressing cook uniformly, so each bite is tender and full of flavor.
Step 7: Bake the Dressing
Place the baking pan in an oven preheated to 350°F. Bake for 1 hour. Check the dressing toward the end of the baking time by inserting a toothpick into the center. The dressing should hold its shape and move easily from pan to plate. If the center still seems too soft or jiggly, bake for an additional 15 minutes until the consistency is solid.
Tips for Perfect Cornbread Dressing
- Customize Your Bread Mixture: Feel free to use a variety of bread types for added flavor. A mix of white, whole grain, or sourdough bread adds complexity to the dish.
- Broth Consistency: Adjust the amount of broth to your liking. For a drier dressing, use less broth, and for a moister texture, add an extra splash.
- Fresh Sage vs. Dried Sage: Fresh sage offers a stronger flavor than dried, so if you’re using it, adjust accordingly. About one tablespoon of fresh sage should suffice in place of the dried rubbed sage.
- Crunchy or Soft Veggies: If you prefer your onions and celery softened, consider sautéing them briefly in a pan with a little butter or olive oil before adding them to the mixture.
- Make-Ahead Option: You can prepare the dressing up to the point of baking, then cover and refrigerate it overnight. Simply bake it the next day, adding a few extra minutes if needed to ensure it’s heated through.
FAQs for Granna’s Cornbread Dressing Recipe
Can I use homemade cornbread instead of a mix?
Absolutely! If you prefer homemade cornbread, feel free to use it. Just make sure to bake it fully and let it cool before crumbling. You’ll need enough to equal the amount made by three packages of mix.
What if I don’t have turkey broth?
No problem! You can substitute extra chicken broth for the turkey broth. Some people even like to add a little bit of vegetable broth for an added depth of flavor.
How can I make this dressing gluten-free?
If you’re looking to make a gluten-free version, substitute the regular shredded bread with gluten-free bread and use a gluten-free cornbread mix. Make sure all other ingredients are gluten-free as well.
Should the dressing be soft or firm?
It depends on personal preference. Granna’s recipe creates a firmer dressing that slices easily, but if you like a softer texture, you can add extra broth or reduce the cooking time slightly.
Can I add meat to this recipe?
Yes, cooked sausage, chopped ham, or even bits of roasted turkey can be delicious additions. Just make sure any meat you add is cooked thoroughly before mixing it into the dressing.
Enjoy this cornbread dressing at your next family gathering, and savor the warmth and tradition it brings to the table. Granna’s recipe is a holiday favorite that’s sure to become a cherished part of your holiday season!