Southern Cornbread Dressing and Gravy

This is truly one of my favorites of the holiday season is cornbread dressing. I love…love it, the way my granny made it! I have never found a dressing, that I like any where near hers. Oh, my gosh granny yours is the best in the whole wide world…miss you and your cooking! This is one of the few recipes I have of Granny’s and it’s not really a recipe, more of a ratio. Sometimes you would have a crowd to feed and sometimes just the family. She did go to many different links to get her’s just right, guess that is why hers was so delicious. I have been ask by many to please write it down and explain how she made hers for years. Seemed like too many steps. You will find the chicken stock on another post and the corn bread on another post. For the stale bread you can use any thing you like. I use biscuits okay so you do not have biscuits at your house go on down to Popeye’s and get a few but get an extra to eat cause you know you will or someone will. I use left over rolls {which again in another post} in mine but use any stale bread that is really good. Maybe a potato roll or great slice of farmers bread something really tasty. This recipe will serve 4 people if you are having more just double it. The older stale bread dies out this makes the dressing lighter than most..making it taste amazing!

Cornbread Dressing

3 stale biscuits
3 cups of crumbled cornbread
3 yeast rolls
1 stick butter
1/4 cup minced celery
1/4 cup minced onion
1 quart of chicken stock

Make your cornbread and crumble set aside. Crumble up all the bread and then I place on a lined baking sheet and toast really well until the bread is rather dry. WHY you ask well it removes most of the moisture then it will be able to soak up the really good broth and butter…yum! While this is toasting saute your onions and celery with a little of the butter. Then mix all together add bread, celery, onion, remaining butter and broth place in a well buttered baking dish and bake at 350 until golden on top and set on top, this is took mine about 35 – 45 minutes.

Gravy

1 tablespoon butter
1 tablespoon flour
1 cup of stock
1 boiled egg
1 chicken liver ~ oh leave it off if it freaks you but it is good try it!
salt and lots of fresh ground pepper

Melt the butter in a skillet and then add the flour and cook until light tan color about 2 minutes. Then slowly add your chicken stock stirring continually. Then grate egg and liver into gravy. Add salt and pepper to taste.
My Granny was a true Southern woman….love and miss ya granny! I have such fond memories of the two of my grand parents. She was such an amazing cook.

I wish each and everyone a Happy Thanksgiving!
I would love for you to follow along with me at Angie’s Southern Kitchen by getting our post each time. Please sign up over to your right and follow along. Have a lovely day and you come back soon now you hear.

Thank you so much!
Angie

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