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Cornbread Dressing by Mom


This recipe has been handed down in my family for three generations now. Very simple, very good.

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Rate this recipe 4.5/5 (13 Votes)


  • 2 pans yellow cornbread
  • 1 dozen boiled eggs
  • 1 chopped onion
  • 3 - 4 stalks chopped celery
  • poultry seasoning, sage and thyme to taste
  • salt and pepper to taste



Step 1

Mix with broth from turkey or hen (Boil poultry in water with salt, pepper, onions, celery to make broth. Save rest of broth for Giblet Gravy.

Bake at 350 degrees until browned and most of broth has been absorbed.

Giblet Gravy:

Boil together broth, two boiled eggs and chopped giblets, until giblets are done. I usually boil for about an hour to make sure it is really done. Thicken with flour paste.



1 pack Gizzards
1 teaspoon Salt
1 teaspoon Pepper
1 Celery Stalk (diced)
1 small Sweet Vidalia Onion
1 quart Water
4 Eggs
1 cup Half and Half
3 Chicken Bouillons
2 Smoked Turkey Necks
1 Clove Garlic (diced)
1/2 cup Butter
1/2 cup All-Purpose Flour
Salt and Pepper

In a large pot, boil Water, add Eggs and Turkey Necks.
Sauté Onions, Celery, Garlic and Gizzards in Butter.
Remove Eggs and Turkey Necks and add sautéed Giblets and Veggies.
Add Salt and Pepper to taste, add Bouillon, pull turkey and add Half and Half and bring to a boil.
Combine Butter and Flour and cook until it starts to brown, add to Gravy. Add diced Egg and cook on low until thick. Adjust seasoning.

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