Granny J’s Cornbread Dressing

My Granny J

My Granny J was an amazing woman. I could blog for years stories about her. I have got hundreds of stories about Granny J, from saving my life many times (literally) to falling asleep in fried rice. Granny and I had a very special relationship. Born about 70 years ago, Granny J was a true Southern Woman. She brought herself up from nothing (literally–she lived in a boxcar for a while) to become a force to be reckoned with. I will begin to share more of her life with you goin forward. BUT today, upon popular demand, I give you my Granny J’s Cornbread Dressing Recipe. This recipe was never written down, and I had to talk to my mother for almost half an hour until she could give me some accurate measurements. I told her “alot” is not a measurement. That being said, I have modified the recipe. But it’s dressing. Just futz it.

Oh yeah. I was asked by my mother to remind my readers that this is called Dressing. Not Stuffing. Because “Stuffing is what Yankees call it.” I also asked her if this had sage in it. She said, “Only if you are a Yankee”

3 Quarts Chicken Stock

2 1/2 Cups Cornbread Crumbs (prepared with twice the eggs in the recipe)

1 1/2 cups Bread Crumbs

2 Cups Onion (chopped)

2 Cups Celery (Chopped)

1/2 Cup Bell Pepper (I added this myself. Not in the original)

3 Eggs, beaten

1 teaspoon salt and pepper

Let the bread soak till it stock is absorbed. It will be a little soupy. If it’s dry when you put it in. It “sure as hell is gonna be dry when you eat it” so add a little extra broth. Saute the veggies for a little bit in some oleo (thats margarine). Bake at 350 degrees for 30 minutes.

Enjoy!!!