I never wrote it down and get nervous every year. This is what I remember:
Boil whole chicken, then bone and tear chicken into lg pieces
Saute celery and onion in butter
Crumble cornbread and white bread (I dry the white bread overnight by leaving out)
Add chicken and enough of the stock it was boiled in to make it super moist
Add equal parts of poultry seasoning and sage
Add celery, onions and the butter used to saute them in
Add 2 eggs, then roll up your sleeves, wash your hands and forearms and mix, mix mix!

Cook in oven at 350 until top is dry, golden brown and delicious!

Does this sound right to those of you that make this type of dressing?

Sounds like my cornbread with chicken and cornbread added. Sounds scrumptious. I'm going to try it this way this year, thanks!

Oops! :oops: I meant sounds like my "stuffing" with chicken and cornbread added...

Sounds right to me. Really close to the way I make mine.

Thanks. I am hosting this year and the kids want grandma's dressing. I don't want to disappoint them! Oh, season with salt and pepper if necessary.

thats about right... We used to coursely chop boiled eggs intot he mix instead of raw eggs, and we didnt put int he white bread..... I'm sure they will love what ever u make!

Your Mom taught you right! Your recipe sounds spot on to me.........the same way I make it, with one exception, and this is optional. You didn't say what you season the chicken with when you cook it, but I like to throw in an onion, two or three ribs of celery and a carrot or two. I also put a little FRESH thyme and sage in with the chicken when I cook it, if I have some growing. This makes for some really tasty chicken stock, and adds flavor to the dressing.

Thanks everyone. Oh, I do season the water the chicken cooks in to make it more like stock.

That sounds So good!

Here's the recipe my mother has done all my life. We have 3 sizes to make....normally, for our family we do the large version --- and mix it in a large garbage sack!! Would you say we LOVE it???????

CORNBREAD DRESSING

Cornbread (2 cps cornmeal: 2 cups flour) 1 9x13 pan
Biscuits (2 cups flour) ½ batch
Onions, chopped 5 ½ cups
Celery, chopped 2 ½ cups
Margarine 2 cubes
Chicken broth 4 ½ cans
Eggs 4

Cornbread (2 cps cornmeal: 2 cups flour) 2 pans
Biscuits (2 cups flour) 1 batch
Onions, chopped 11 cups
Celery, chopped 5 cups
Margarine 4 cubes
Chicken broth 9 cans
Eggs 5-8


Cornbread (2 cps cornmeal: 2 cups flour) 3 pans
Biscuits (2 cups flour) 1 ½ batches
Onions, chopped 16 cups
Celery, chopped 7 ½ cups
Margarine 6 cubes
Chicken broth 13 ½ cans
Eggs 10-12



Break cornbread and biscuits into small pieces and set aside. Chop onions. Place margarine in large skillet and melt. Add onions and celery. Saute lightly. This may have to be done in steps….sautéing a panful at a time. Add to bread. It is not necessary to stir until later. Can be made day ahead. Add Broth and beaten eggs to bread. Stir entire mixture. Put in baking pan (roaster) and bake at 400 degrees until done. A 9x13 pan takes about 45 minutes to an hour.

NOTE: I use broth from chickens, or from the jar. Opening that many cans drives me nuts

NOTE: The dressing will be soupy --- don’t fear -- it’ll get to the texture of regular dressing.

Sounds like my mother used to make.