This true southern recipe for dressing has been in my family for several generations. It does take some time to make, but it is well worth it.

2 1/2 C. chopped celery
8 C. cornbread (baked with 4 eggs –my family uses the recipe on the White Lilly self-rising cornmeal)
2 C. breadcrumbs (or biscuits, French bread, etc.)
2 1/2 C. chopped onion
1 1/2 sticks butter
2 eggs
1 or 2 cans cream of chicken soup (10 3/4 oz.)
1 can cream of celery soup (10 3/4 oz.)
3-4 cups chicken broth
chicken bouillon (about 2-3 Tbsp.
black pepper & salt to taste
*onion powder*

1) Cook celery and onion in butter and 3 cups of chicken broth until tender.

2) In a large bowl crumble cornbread. Pour cooked celery and onion mixture over this and mix.

3) Add bread crumbs, celery soup,1 can chicken soup, eggs, remaining broth, and about 1 1/2 Tbsp bouillon (or to taste). Mix these ingredients together.

4)SEE NOTES

Bake 350 degrees in a very large casserole for about 45 min. to an hour.

Helpful Notes– The consistency should be soft (a little bit soupy), NOT stiff. If the consistency is too stiff, add more soup. Also, taste to make sure you have enough onion, pepper, etc. You may need to add some *onion powder*, more bouillon, or black pepper.

Thanks to KellyK for submitting this recipe.

TAGS | Holiday, Thanksgiving

(1 votes, average: 3.00 out of 5)

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