- 6 cups southern-style cornbread crumbs
- 6 cold buttermilk biscuits, crumbled
- ½ cup butter (1 stick)
- 1 cup celery, finely chopped
- 2 medium onions, finely chopped or minced
- 1 tsp. black pepper
- 3 hard boiled eggs
- 1–2 tsp. sage
- ¼ tsp. thyme
- 1 tsp. salt
- 2 cups chicken broth
- 3 raw eggs, slightly beaten
- Before starting, cook the cornbread, bake the biscuits and boil the eggs.
- Once they are slightly cooled, crumble the breads and chop the boiled eggs.
- Preheat oven to 400 degrees.
- Finely chop celery and onions.
- Melt butter in a large saucepan.
- Add chopped celery and onions.
- Saute until vegetables are soft, but not browned.
- Combine crumbled breads in a large bowl.
- Add onion and celergy mixture, chopped eggs, chicken broth and seasonings to the bread mixture.
- Taste and add more seasonings if desired.
- Add raw eggs last and stir to combine.
- Dressing should be sloppy at this point, so add more chicken broth if needed.
- Pour into a 9 x 13 casserole dish or greased skillet.
- Bake in oven on 400 degrees untl lightly browned on top, about 45 minutes.
- If you don’t already have a cornbread recipe, you can buy Martha White’s Buttermilk Cornmeal and use the recipe for southern cornbread on the back.
- Prep Time: 1 hour 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Cuisine: American
Keywords: dressing, side dish, Thanksgiving