“Big Mama’s” Cornbread Dressing
Adapted by her granddaughter Tabitha Lenox
Ingredients
Dry Ingredients:
1 package of Cornbread Mix – such as Bob’s Red Mill gluten free cornbread mix or any other mix or from scratch recipe you prefer, prepared
4 slices of bread, toasted
5 stalks of celery, chopped
1 ½ large white onions, chopped
3 bell peppers, chopped
6 hard boiled eggs, chopped
Salt
Ground pepper
Dried basil
Dried thyme
Wet Ingredients
48 oz chicken broth (Tabitha prefers the Imagine brand Kosher free range low sodium chicken broth)
4 to 5 raw eggs
Cooked chicken giblets (optional)
Step by Step Instructions
Step 1
Prepare the cornbread according to the package directions either the day before or the morning of making the dressing.
Step 2
Crumble the cornbread into a bowl and add the remaining dry ingredients.
Step 3
Mix in the wet ingredients, making sure to combine well.
Step 4
Put dressing into a 9×13 baking dish and cover with a layer of parchment paper and then aluminum foil.
Step 5
Bake in an oven that has been preheated to 350F for 30 to 45 minutes.
Step 6
Check the internal temperature of the dressing; it should be at 165F.
Step 7
Remove cover and place back into the oven now set on broil to brown the top.
