Grandma Lizzie’s Cornbread Dressing

Name: Grandma Lizzie’s Cornbread Dressing
Yield: serves 12
Ingredients: 1/2 loaf white bread, cut into small cubes and toasted; 1/2 medium onion, finely chopped; 2 tablespoons butter or turkey fat (skimmed from the pan drippings); 1 pound Buttermilk Cornbread (page 154; about 3/4 recipe); 1/4 pound saltine crackers (about 35 crackers or 1 sleeve), crumbled; 3 hard-boiled large eggs, peeled and chopped; 4 cups turkey pan juices (page 104), chicken broth (page 40), or low-sodium canned broth; Salt and pepper to taste

January 24, 2012

Cornbread dressing is my absolute favorite part of the Thanksgiving meal. In fact, I have been known to make this recipe in July because I just can’t bear the thought of eating it only once a year! The recipe was never written down until Beth and I demanded that Mama show us how to make it. She came up with the ingredient amounts and demonstrated the mixing technique. (Hint: You’ve gotta get your hands in it!)

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