Mom’s Dressing

5.00 avg. rating (90% score) - 1 vote

Mom’s Dressing

This was my mother’s recipe and while it doesn’t have many measurements, most of the fun is tasting it for just the right flavor.
I have a family of six so this makes quite a bit but it’s very easy to adjust to the size of a smaller family–just adjust the amount of the first four ingredients.

Yield: 8 to 10 servings


  • 6 packages Martha White yellow cornbread (prepared)
  • 6 raw eggs (1 egg per cornbread package)
  • 6 hard boiled eggs (1 egg per cornbread package)
  • 1 to 2 large onion, chopped
  • turkey broth (or chicken broth)
  • sage to taste


Preheat oven to 350 degrees. Prepare cornbread according to package directions.

While it's still hot, break cornbread up into small pieces in a very large bowl. Add onion, raw and hard boiled eggs, and begin adding broth a little at a time, stirring after every addition.

You will want the mixture very moist but not runny. Add sage a little at a time. The mixture should have the consistency of a thick batter. Place in large baking pan and bake in oven about 30 to 35 minutes, or until golden brown.
  • Anonymous

    This was my first year to make stuffing for Thanksgiving. Everyone loved it! My husband and his family are still bragging how good it was. I hope I’m in charge of making it every year.


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