
Memmaw’s Old Folks Cornbread Dressing
Everyone has asked for this Recipe. My wife makes it. But her mother was the one who gave it to her. And her mother gave It to her. So, yes, the Recipe has been handed down for over 100 years. The earliest was from Grandma Berry from Larned, Kansas.
It takes a Minute to make, but it’s well worth the wait. Every one will be asking you for your recipe when you make it. It’s a Holiday Hit.
Ingredients:
- 2 large onions (diced into small pieces)
- 1 entire celery stalk (diced into tiny pieces)
- 2 boxes of Jiffy Corn Muffin Mix
- 1 bag of Pepperidge Farm Cornbread Mix
- 1 stick of butter (melted)
- 2 eggs (beaten)
- Sage seasoning (about 3-4 tablespoons, to taste)
- Turkey giblets (neck, heart, liver – only giblet water needed)
- Chicken broth (if needed for moisture)
Instructions:
- Cook Cornbread: Prepare the Jiffy’s Corn Muffin Mix according to the package instructions in a round pan or cooking skillet.
- Prepare Giblets: In an 8-cup bowl, boil water and cook the turkey giblets. Once done, save the giblet water and discard the giblets.
- Melt Butter: Melt a stick of butter separately.
- Mix Ingredients: In a turkey pan, crumble the cooked cornbread. Add the Pepperidge Farm Cornbread Mix, diced celery, and onions.
- Combine Mixtures: In a separate bowl, mix the melted butter with the beaten eggs. Then, add this mixture to the cornbread mix.
- Season: Add sage seasoning to the mixture. Adjust the amount according to your taste.
- Add Giblet Water: Pour in the giblet water until it reaches the desired consistency. If it doesn’t move end to end slowly, add chicken broth until it does. The mixture should be moist but not wet.
- Bake: Preheat the oven to 350°F (175°C) and bake for one hour.
- Serve: Pull out the dressing and enjoy!
Feel free to adjust the seasoning or ingredients according to your preference. Happy cooking!
This Christmas, I’m giving you a wonderful gift-a great recipe. But could you be so kind and return the favor and give a book to a friend or loved one.
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