Southern Cornbread Dressing/Stuffing Recipe

"This recipe comes from a neighbor who grew up "at the foot of the mountain in Georgia." When she was 5 or 6, her mother was seriously ill, so she took over the entire household (that's cleaning, cooking and caring for her younger siblings). Her mother poured salt in the little girl's hand and told her that was a tablespoon -- removed some of it and said "that's a teaspoon" -- took a pinch of the salt and said "That's a pinch." So . . . wrapping a towel around her waist and standing on a chair, she learned to cook. She shared this with me in the 1970's when she was in her 60's, so we're looking at a recipe that she learned in Georgia in the early 20th century. I'm guessing that her mother learned it from her mother in the 19th. Her recipe was measured in handfuls and such, but I watched, listened, and took notes to adapt it a closely as possible. Thelma watched me writing things down and told me that if I "just kept at it," I would learn to cook someday. So here it is, for Thelma, from her friend who is still keepin' at it."

Step by Step Method

Step 1

Several days before the dressing is to be cooked. Cook the cornbread and biscuits. When cool, crumble them and tear the bread into crumbs. Toast the breads to remove some of the moisture. Chop the vegetables and store in zippered bags.

Step 2

On baking day, combine the three breads in a large bowl. Add the chopped vegetables uncooked or saute them briefly in butter.

Step 3

Add seasonings, broth, margarine, and eggs. Mix well but lightly. Mixture should be very moist to bake it in a pan. If baked as a stuffing in a turkey, use less liquid, since the turkey will add additional juices.

Step 4

Bake in a greased baking pan for 45 minutes at 350 degrees. For a browned top, leave it uncovered or cover it for the first 20-25 minutes. For a moist, soft top, cover the dish for the entire cooking time.

Step 5

This is a simple basic dressing that will freeze if there are leftovers. Additional flavors that are commonly added include (with estimates of quantity): 2 cups chopped, toasted pecans; 1 pound cooked bulk sausage or chicken livers; Giblets, cooked in 3-4 cups of water and chopped; 1 pint of oysters, halved if large; 3-6 hard boiled eggs, chopped