Shana Haynes’ Cornbread Dressing Recipe

Heirloom Eats

Photos By Trevor Long

heir·loom (noun): a valuable object that has belonged to a family for several generations

From furniture and faith to collectibles and character traits, there are a lot of things that get passed down over the course of a family’s history, and recipes are no exception. But a recipe nurtured by generations of love and care is so much more than the food it creates. It’s also a reminder of the laughter and light that can happen when a family comes together.

 

shana haynes and cornbread dressing

Shana Haynes' Cornbread Dressing

Shana Haynes
Course Sauce
Cuisine American

Ingredients
  

  • 1 cup celery, chopped
  • ¾ cup onion, finely chopped
  • 3 cups chicken or turkey broth, divided
  • sticks butter
  • 6 cups cornbread, crumbled (no sugar in cornbread)
  • 6 cups bread or biscuits, crumbled
  • 1-2 tsp. salt (optional)
  • tsp. black pepper
  • 1-2 tsp. ground sage
  • 2-3 eggs, beaten

Instructions
 

  • 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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haynes family

“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.”

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