Grandma Lizzie's Cornbread Dressing

Total Time:
1 hr 30 min
20 min
1 hr 10 min

8 to 10 servings

  • Butter, for greasing pan
  • 1/2 loaf white bread, cut into small cubes and toasted
  • 1/2 medium onion, finely chopped
  • 2 tablespoons turkey fat or butter, skimmed from pan drippings
  • 1/2 Buttermilk Cornbread, recipe follows
  • 1/4 pound saltine crackers, or about 1 sleeve crumbled
  • 3 hard-boiled large eggs, peeled and chopped
  • 4 cups turkey pan juices, chicken broth or low-sodium canned broth
  • Salt and pepper
  • Buttermilk Cornbread:
  • 4 tablespoons corn oil or bacon drippings
  • 3 cups self-rising white cornmeal
  • 2 1/2 to 3 cups buttermilk, well shaken
Watch how to make this recipe.
  • Preheat the oven to 350 degrees F. Grease a 9- by 13- by 2-inch baking dish.

  • Place the bread cubes on a large baking sheet and toast in the oven until lightly brown, 30 minutes, turning once after 15 minutes. Set aside to cool. Raise the oven temperature to 450 degrees F.

  • In a medium skillet, saute the onions in the turkey fat until translucent and softened but not browned, about 5 minutes. In a very large bowl, crumble the Buttermilk Cornbread, toasted bread cubes and cracker crumbs. Add the onions and eggs and toss with a fork until mixed. Add 3 cups of the broth and mix it well, adding more as needed to make a very moist but not soupy dressing. Season with salt and pepper. Bake in the prepared pan until slightly browned, about 15 minutes.

Buttermilk Cornbread:
  • Preheat the oven to 450 degrees F.

  • Pour 2 tablespoons of the oil into a well-seasoned 9-inch cast-iron skillet and place over medium-high heat. Put the cornmeal in a large mixing bowl. Make a well in the cornmeal and add the remaining 2 tablespoons oil. With a fork, stir in enough of the buttermilk to make a batter that is thick but can be easily poured into the hot skillet. You may not need all 3 cups.

  • Carefully pour the batter into the skillet. The oil will come up around the edges. Use the back of a spoon to smooth this over the top of the batter. Continue to heat on the stovetop for 1 minute, and then transfer the skillet to the oven and bake the cornbread until browned on top, about 20 minutes. Immediately turn the cornbread out onto a cooling rack to keep the crust crisp.

View All

Cooking Tips
More Recipes and Ideas
2.8 18
Well i just wanna say I have made this recipe for the last 4 Thanksgiving. And Trisha it is the best! I have been in charge of the dressing, turkey, and a few other dishes at Thanksgiving, since my mom don't cook anymore.  But I did add poultry seasoning per my mom. She always uses poultry seasoning.  My whole family loves this dressing. I am a true southern cook and I watch your show every Saturday morning.  I made one pan like I always do, but next year I am going to make 2 pans. I love your show and you.   item not reviewed by moderator and published
First I made the cornbread which I wish I had seen the review below. Yes...I would say it was pretty bad. If I could give it no stars I would. This was just plain awful. Can't even describe it as it was just inedible. When I saw the hard boiled eggs in the dressing I said oh no way. Eggs are meant to bind the dressing. Yes I think Grandma Lizzie should get a big "F" on this one. What a waste of ingredients and time. My husband said puhleeeeez no more of these so called southern recipes!! Made me promise! item not reviewed by moderator and published
I didn't get to the stuffing recipe, just made the cornbread, which I can tell you will not make a tasty dressing. Someone needs to tell Grandma Lizzie that cornmeal and buttermilk by themselves do not have any flavor. If I'd paid more attention I would have figured that out before wasting my time. item not reviewed by moderator and published
How NASTY this is.This is not a dressing we do in the south.Where the heck is the sage.Tried some of her recipes and they have been bland or just nasty .WILL NOT MAKE AGAIN. item not reviewed by moderator and published
Well, I'm a sage love, so I added sage, celery, and cooked them in a cube of real butter (Thanksgiving only come once a year!) It was excellent! Love the boiled eggs in it. My mom used to put them in her recipe but I had forgotten all about it. Thank you, Tricia! item not reviewed by moderator and published
This is not a good recipe at all. Very bland with no flavor. Where is the celery and where are the eggs? It could also use a healthy does of sage or poultry seasoning. It's all bread with no taste. Yuck! item not reviewed by moderator and published
I agree 100% with NO SAGE in dressin'. Also, I prefer only yellow cornbread as my base. No crackers, white bread, or white cornbread, please. Yes, I am from the south! item not reviewed by moderator and published
Bland and boring!!! Definitely not a good Southern recipe at all.... at least not from my area of Georgia. item not reviewed by moderator and published
This is just the way our dressing was when I was growing up. We put chopped boiled eggs and no sage, please no sage! Thank you, Tricia item not reviewed by moderator and published
turned out great I added and deleated at my own I left out the eggs add sage it was good item not reviewed by moderator and published
Great recipe! As always when making a recipe, I add or do not add ingredients that may be optional. If you like sage, add it! I added ground up corn chips and a bit more broth and omitted the boiled eggs. I also baked longer for a better texture. It was delicious and I will be making again for Thanksgiving tomorrow. item not reviewed by moderator and published
I have to first address the negative comments regarding the lack of sage. There are SOME people (our family in particular and possibly Trisha's as well that don't prefer sage in their dressing. My husband and I were raised by parents probably as old as Grandma Lizzie and they used very little IF ANY sage in their cornbread dressing at all. Maybe it is a Southern thing. No sage was WHAT WE HAVE BEEN LOOKING FOR since we married. both our mothers have long passed and we were not as smart as Trisha to get their recipes for cornbread dressing w/o sage before they passed. I think if you tried the recipe & didn't like it for the sage, you could have rated it otherwise without the sage on how the rest of the recipe was. I tried it, thought it was dry, but figure I can ADD MORE LIQUID-cooking is by individual taste. I think Trisha takes this into account when she lovingly shares her family recipes with us. item not reviewed by moderator and published
Sorry Trisha. This is NOT a good dressing recipe. The missing ingredients are: celery, sage and (or poultry seasoning, 2 beaten eggs, and salt and freshly ground pepper to taste. I've never heard of putting hard boiled eggs in dressing. Without the sage or poultry seasoning, it wouldn't even taste like dressing. I like most of your recipes but this one is terrible! item not reviewed by moderator and published
Did a trial run with this Saturday. Most of it ended up in the trash. At 15 minutes bake time, it was cool and raw-ish. It needs 30 to 45-until its crispy on top. It was bland, dry. The boiled eggs didn't add much texture or flavor. This needs fat, and more than just 2 tbsp. I'd saute 1/2 cup of onions AND 1/2 cup of celery in 1STICK of butter or margarine. Add either sage or poultry seasoning to the mix, plus salt and pepper. A finely chopped apple would help, too. Heck-throw in some dried cranberries. The stock MUST be hot or it won't absorb into the bread. I guess I need to find a better cornbread stuffing recipe. item not reviewed by moderator and published
Good cornbread however I like moist dressing with sage. Just my choice. item not reviewed by moderator and published
extremely dry and bland. No sage! item not reviewed by moderator and published
Never had cornbread dressing with NO Sage! Al's, found it very dry! item not reviewed by moderator and published
I love this. Also, I have been looking for a good cornbread recipe for years & this one is perfect, I make it all the time Both of these bring back many fond childhood memories. item not reviewed by moderator and published
I was born and raised in the south. I am 63 years old. Everyone I know has ALWAYS put sage in their dressing. item not reviewed by moderator and published
Make a regular pan of cornbread (recipe from the back of the Aunt Jemima Cornmeal bag). When cool, break into pieces, add chicken broth (turkey drippings are MUCH better if you have them) until well moistened, but not soggy/soupy wet, add chopped onion, salt and pepper, sage to taste, once taste is right, you can add a beaten egg. Bake at 350 and bake, stirring every 15-20 minutes, until onions are tender. My grandmother's super easy, tasty recipe. Sometimes I add celery if I have it. item not reviewed by moderator and published