Grandmother/Mother's Cornbread Dressing

 

 

4 cups cornbread

 

3 cups lightly toasted bread

 

1 cup chopped celery

 

1/2 -1 chopped onion

 

1 stick butter

 

1-2 teaspoons sage or poultry seasoning
 

1/2 teaspoon Black Pepper

 

2 cups broth

 

Saute onion and celery in butter until onions are clear

 

Coarsely crumble cornbread and cube bread

 

Combine all ingredients

 

Cook in 350 degree oven until lightly browned

 

Grandmother and Mother prepared this recipe for their family for many years.  It was always a hit.

When Mother was sharing this recipe with me she said, "it's a very easy recipe to double or triple."  Coming from a large family and a farm family, Mother and Grandmother were accustomed to cooking for large numbers of people.  When the family gathered together, the numbers were in the high twenties or thirties. 

During harvest times (cutting hay or tobacco, picking corn) or when we were working cattle, Mother and Grandmother prepared meals for the farm hands (laborers).  The farm hands consisted of six to eight men with voracious appetites.  Food was consumed by the gallons.  In order to prepare enough food, Mother and Grandmother would begin cooking early in the morning as soon as the men left to work.  The men ate huge portions and often asked for seconds.  Dad never had difficulty finding willing workers for the farm.  The workers would often say:  Yes, I'll come and work for you because I know I am going to be fed well."  This recipe has stood the test of time and gained the approved of hard working men.