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Glenn H. Honeycutt

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Parenting Tips from the Old Educator

Grandma Korn's Cornbread DressingThe Old Educator's Family Thanksgiving
Grandma Korn's Cornbread Dressing

 

 

 

Ingredients
  • 2 Onions (diced)
  • Bacon drippings
  • French Bread (day old)
  • Salt & Pepper to Taste
  • 3 Eggs
  • 3 Cups Giblet broth
  • 5 Stalks Celery
  • Cornbread (day old) (We use Jiffy mix)
  • Garlic Powder
  • A bit jalapeno (optional)
  • 1 pound Sausage
Dice 2 onion and a bunch of celery (5 stalks maybe) and simmer in bacon drippings, set aside.  Make cornbread and French Bread the day before and let it dry (could make several days in advance.)  Crumble the cornbread and French bread together.  Add the onions and celery.  Also garlic powder to taste and black pepper and sale.  Add a couple bits of jalapeno if you want.  Add 3 beaten eggs, 1 pound ground sausage and toss lightly.  Just before you stuff your turkey, add broth from cooked neck, gizzard and heart. (If you don't stuff the turkey, place dressing in glass pan and bake at 350 for 1 hour.) This should make 3 cups.  Don't get it (the dressing) too wet.  This recipe was written the way Grandma Korn told her daughter, Vi McGinness (The Old Educator's mother-in-law.)

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