How To Make Dressing, Southern Style

Dressing vs. Stuffing

Growing up in California, I always called the side dish served during the holidays, Stuffing. I didn’t think there was a difference; boy was I wrong. Dressing is the type holiday side dish that is smooth in texture and is good with just about any holiday meal. Stuffing is Chunky and has a variety of flavors and texture.  I am beginning to like Dressing a whole lot more than my stuffing recipes….

Gravy or no gravy; you can get hooked on just eating Dressing alone as an everyday side dish. Beware, there is a little more baking time involved when making dressing, so make sure you have planned ahead.

Shopping List:  Serves 8 – 12 Servings, but you may want to double the recipe because leftovers freeze well

Four (4) cups cornbread crumbs (Easiest to use a box of cornbread mix, which can be pre-cooked to save time)

Three (3) cups hot chicken broth

One (1) cup finely chopped celery

Two (2) chopped boiled eggs (use 3 instead of 4 if you double recipe)

One (1) teaspoon ground sage

Five (5) cooked biscuits crumbled (recommend canned flaky layers or country biscuits)

Three (3) Tablespoons minced fresh onion

Half  (1/2) teaspoon black pepper

Two (2) raw eggs (3 if doubling recipe)

Pre-heat oven to 400 Degrees F






CookLikeADad Cooking Steps:


Crumble cornbread into a LARGE bowl or pan.  Add 3 cups broth, cover and let set 5 minutes.  Add other ingredients in the order given.  Pour into greased baking dish and bake one hour at 400 degrees.



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