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Granny's Cornbread Dressing

Yield Serves 12 to 14


  • 6 1/4 cups cornbread, crumbled
  • 2 1/2 cups chicken broth
  • 1/2 cup butter, melted
  • 1/2 cup onion, chopped
  • 1 1/4 cups celery, chopped
  • 3 tablespoons oil
  • 1 teaspoon seasoned salt
  • 1 teaspoon pepper
  • 5 teaspoons dried sage, or more to taste
  • 3 to 4 eggs, well beaten

How to Make It

  1. In a large bowl, combine cornbread, broth and butter. Mix well and set aside. In a skillet over medium heat, sauté onion and celery in oil until softened, 4 to 5 minutes. Add onion mixture to cornbread mixture along with seasonings; mix well. Let stand for 15 minutes. Fold eggs into cornbread mixture; transfer to a greased 2-quart casserole dish. Bake, uncovered, at 375 degrees for 50 to 65 minutes, until top is golden.

The Harvest Table