Mom and Granny bustled around the kitchen like bees in a beehive, checking this dish and putting a spoon in that dish, just adding the finishing touches to all of the wonderful food before the ravenous guests dug in to the meal with gusto. The table groaned under the weight of the wonderful food that loving hands had labored all day to prepare as the heat from the oven wafted out across the dining room, creating a warm, cozy, atmosphere. :) And finally sprinkle more sage on the top before baking it because my bf loves sage.Laughter filled the house and the smell of baked turkey, savory ham, and the aromatic smells of spices filled the air as we all began to gather in Granny’s kitchen, waiting on the Thanksgiving feast and Granny’s Southern Cornbread Dressing. Be sure to chop the eggs small enough because if you don't, the rubbery texture is more pronounced than when the eggs are chopped into smaller chunks. I would add a little more celery and onions in the future. Good basic recipe overall, and I will be making more of this, and making some modifications to it. Yum! I am thankful for the this dressing recipe this Thanksgiving! Will be making this for years to come. There was a smaller pan and it was only half-touched. Anyway, thanks to Grandma's Corn Bread Dressing recipe, mine dressing was the first big pan to run out. This was my first time hosting Thanksgiving for the family. Yummmy! UPDATE: I made this for Thanksgiving. I did add a tad more celery, onions and added bell pepper.
#Jiffy cornbread dressing update
UPDATE 2: Made this for a Christmas lunch for a crew of 15 hungry men. makes things easier when you start cooking. and i chopped my onion and celery the night before and stored them in the fridge. NOTE: also it saves time to make the bread (i used martha white buttermilk cornbread mix) a day ahead and crumble it up and put in a big ziploc or container. everyone loved it and i am definately cooking this for our Christmas dinner at home. this time i didnt add chopped boiled eggs, but it is good either way. also taste as you go and adjust to your liking. i also added about a 1/4 teaspoon of marjoram and ground savory. as others have said if you don't want it to dry out make it pretty soupy and as it baked it will firm up just right. ( i think cream of celery would be great too). i added about 1/2 can more broth and per other cooks suggestions, i added a can of cream of chicken soup. we like it "sage" but i think start with about 1/4 teaspoon and adjust to taste. it was good way back when i made it the first time, but i tweaked it a bit and it was even better! i added about 1/2 to 3/4 tea spoon of sage. great recipe.update: made this for family christmas gathering turned out great. adding some chopped boiled egg is good also. i added a little extra onion and celery because we love it. reminds me of the dressing we had for the holidays back home. THANK YOU and God bless your dear grandmother ! ! !
Now I can finally relax at Christmas and Thanksgiving and not stress about "what if the dressing isn't any good". I used my own homemade cornbread recipe as we don't have Jiffy easily available here. And, as per Jessica's 2007 review, I did stir the stuffing 3 times in the oven (once every ten minutes) and oh my, the texture was just perfect and heavenly.
Boy was I in for a thrilling surprise! It was superb! So easy and so simple to just follow this excellent recipe as written however, I did take another reviewer's advice and mix the sage in with warmed chicken stock. A super hit! As I reluctantly added the entire 2 T. Was disappointed for one reason or another each time - until I tried this one by your dear grandmother.
I have tried 5 other cornbread dressing recipes during the past 6 months in hopes of finding "the one".
#Jiffy cornbread dressing how to
Amy, your grandmother most definitely knows how to cook.
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