1 lb .lean ground pork
1 lb. lean beef
4 Tbsp. Wesson oil (or fat from browned meats)
2 medium onions, chopped
1 bell pepper, chopped
3 or 4 ribs celery, chopped
3 or 4 cups broth or homemade stock
6 biscuits or french bread (1/2 loaf)
5 cups crumbled cornbread (I use about 3 pkg. Martha White cornbread mix-cook as directed)
1 bunch green onions, chopped
Hand full of fresh parsley or 2 Tbsp. dried
3 eggs – lightly beaten
1 Tsp. each crumbled together: Thyme, Oregano and Rosemary (dried or fresh) (don’t mix this with veg. sauté )
Brown ground pork and beef until crumbly. Drain and set aside – can use fat to sauté onions, bell pepper, celery – set aside
Soak biscuits or french bread in warm water. Then squeeze out liquid
Add cornbread, biscuits and sautéed vegetables together. Season with Tony Chachere’s and a couple of dashes of red pepper.
Add more broth if needed.
If made day before, I add maybe a can of broth before baking
Bake about 350 degrees for 1 hour.
Add Thyme, Oregano and Rosemary to dressing after everything else is mixed together before putting in refrigerator night before.
This is as close to Grandma’s dressing as I can get