Nana’s Cornbread Dressing

So this is a recipe passed down from my Nana and I have attempted to add directions as best as possible. As you can imagine Southern mama’s tend to cook everything by taste and look so it can be a challenge to get exact measurements. I made this last year for the first time and it was wonderful though a little dry. You will want your mixture wet but not swimming prior to baking. You will want to bake this at 350° for about 30-45 minutes checking frequently. This is a wonderful dish for Thanksgiving and I hope you enjoy it as much as we do!

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Nana's Cornbread Dressing

Course Side Dish

Cuisine Southern

Keyword cornbread, dressing, sidedish, southern, thanksgiving

Ingredients

Cornbread

• 2 cups Self Rising Cornmeal Not Plain Cornmeal
• 1 extra large Egg
• 2 tsp Vegetable Oil
• 1 3/4 cups Buttermilk or Regular Milk

Dressing

• 3 slices Bread Crumbled
• Cornbread Crumbled
• 1 medium Onion
• 2 stalks Celery I don't use celery in mine but keeping the integrity of the recipe
• 1 tsp Salt
• 1 tsp Pepper
• 1 tbsp Poultry Seasoning May be a bit much but I am guessing
• Turkey Giblets Cooked
• 6 cups Chicken Stock Again guessing

Instructions

Cornbread

• Preheat the oven to 400º
• Place cast iron skillet in preheated oven while making mixture.
  
• Mix cornmeal, egg, oil and milk in a medium bowl. Stir well.
  
• Pour into preheated skillet and transfer to oven.
  
• Bake 25-30 minutes or until golden on top.
  

Dressing

• Preheat oven to 350º F
• In frying pan: saute onion, celery and garlic powder until onions are translucent.
  
• Crumble all of the cornbread and bread slices into a large bowl. Add salt, pepper, poultry seasoning, onion, celery, giblets, & chicken stock. Stir until well-combined.
• Bake in preheated oven for 30-40 minutes or until top is browned.