Mama’s Christmas Cornbread Dressing

  • 4 cups breadcrumbs from leftover biscuits
  • ½ cup onion, chopped
  • 1 cup celery, chopped
  • ⅓ cup butter
  • 3 cups chicken or turkey broth
  • 2 cakes (2 inches square) of cornbread
  • 4 hard-boiled eggs, chopped
  • Small package of chicken livers, chopped
  • Small package of chicken gizzards, chopped
  • Sage
  • Poultry seasoning
  • Salt and pepper

Crumble breadcrumbs into large bowl. Sauté onions and celery in butter. Add vegetables to crumbs, along with 2 cups of broth. Crumble two cakes of cornbread and remaining broth into mixture. Add eggs, livers, gizzards, sage, poultry seasoning, salt, and pepper. Add more broth if necessary. Mixture should be very soft to allow for loss of moisture during baking. Pour into greased pan, and bake at 350° until done.

The Scuffletown Cookbook can be purchased at the University of North Carolina at Pembroke bookstore, Cyna’s Jewelry in Pembroke, or by contacting Gloria Gates at globird2@bellsouth.net or (336) 578-1188.

Additional recipes from The Scuffletown Cookbook that appeared originally with this one:
Shirley’s Fresh Baked Ham
Fried Turnips
Squash Pie
Boss Strong’s Collard Sandwich

This story was published on

Since 1933, Our State has shared stories about North Carolina with readers both in state and around the world. We celebrate the people and places that make this state great. From the mountains to the coast, we feature North Carolina travel, history, food, and beautiful scenic photography.

Mail Pin Share