by Guerry Norwood














  • 10 cornbread muffins crumbled
  • 8 cold biscuits crumbled
  • 4 cups chicken stock
  • half cup melted butter
  • 1 large Vidalia onion chopped into small pieces
  • 1 cup chopped celery
  • 3 or 4 eggs
  • pepper & salt to taste

Cooking Instructions:

Put cooked corn bread and biscuits in large plastic bag and crumble. Add corn bread and biscuits crumbs to chicken stock in greased baking dish.  Beat eggs in one at a time. Add other ingredients. Dressing should be soft. Gather in refrigerator over night.

Take dressing out of refrigerator and let it get to room temperature. Heat oven to 375. Add a pinch of baking soda to 3/4 cup of buttermilk and stir until it foams. Add buttermilk mixture to dressing right before you put in oven. Mix should be consistency of cake batter, really soupy. This is secret of good dressing. Bake at 375 for 40 minutes or ’til firm on top.

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