Ingredients

How to make it

  • In the South stuffing is referred to as "dressing." This recipe is the one used by my maternal grandmother, Evelyn Anthony. I have eaten and enjoyed it for almost 70 years.
  • This is enough stuffing for a 16 to 18 pound, turkey. So adjust for a baking chicken or capon, etc.
  • Cube and dry the breads in a 200°F oven.
  • Melt butter in a large skillet or pan and saute the vegetables until onion is softened. Stir in the poultry seasoning.
  • Mix vegetables with dried breads and toss to blend. Add the sage and toss again.
  • Add hot stock a cup at a time until stuffing is the consistency you want. Remember the bird will also add stock to the dressing.
  • Check the cavities of the poultry and blot dry with paper toweling.
  • Stuff the poultry just prior to roasting with hot stuffing. This helps the poultry to cook as well.
  • Extra stuffing may be baked in the oven at 350°F for 30 minutes. Add a little more stock to any stuffing being baked out of the bird.

Reviews & Comments 5

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    " It was excellent "
    shirleyoma ate it and said...
    I make this EXACT dressing every year! We always called it green dressing, because of the sage.. lol
    Love it, now everyone knows our secret! lol lol
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    " It was excellent "
    linebb956 ate it and said...
    OMG... this is like the one I grew up on. If we had white "dressing", my Dad called it "Slime dressing." Only cornbread allowed at our house.. Still that way! Love it!
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  • henrie 6 years ago
    Sounds wonderful, will give this a bookmark to try over the holidays this year. Thanks for the great post.
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  • rosemaryblue 6 years ago
    I meant to add, in respect for your grandmother, Evelyn Anthony, "Bless her dear heart". Sharing and passing on of recipes from one generation to another, truly is a sacred and wonderful memorial.
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  • rosemaryblue 6 years ago
    This is truly Southern Cornbread Dressing at its finest!
    Was this review helpful? Yes Flag

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