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
Loading review filters...