Shana Haynes' Cornbread Dressing
Shana Haynes
Course Sauce
Cuisine American
- 1 cup celery, chopped
- ¾ cup onion, finely chopped
- 3 cups chicken or turkey broth, divided
- 1½ sticks butter
- 6 cups cornbread, crumbled (no sugar in cornbread)
- 6 cups bread or biscuits, crumbled
- 1-2 tsp. salt (optional)
- ⅛ tsp. black pepper
- 1-2 tsp. ground sage
- 2-3 eggs, beaten
Cook celery and onion in 1 cup of broth on low heat until tender.
Add the reserved 2 cups of broth and butter into the cooked celery and onion.
In a separate bowl, combine the cornbread and biscuit crumbs with the seasonings. Pour the warm wet ingredients into the dry ingredients, and stir.
Add the eggs, and season to taste. Pour into a greased 9x13 pan and bake for 30-45 minutes at 375° or till browned.
Keyword Cornbread, cornbread dressing, Dressing, heirloom eats
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“This recipe encompasses so many memories for me. Memories of family time, holidays, and learning how to cook. The recipe was passed down from my great-grandmother, Nanny, taught to her by her mother, and passed down through the generations. Because of her old recipes, I began researching the history of older recipes and was inspired to teach open-hearth and traditional cooking classes. I’m taken back to cherished gatherings at Nanny’s whenever I make this dish.”
