Cornbread Dressing


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

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