RECIPE WEDNESDAY: Old Fashioned Alabama Dressing for your Thanksgiving meal

Do you want to make dressing like your Alabama grandmother for Thanksgiving? Then start with Alabama corn meal from the J. T. Pollard cornmeal in Hartford, Alabama and be purchase a cast-iron skillet.  Now you are ready for the recipe below.


 

Thanksgiving cornbread dressing (the kitchn.com)

Old Fashioned Alabama Dressing

  • 2 cups of J. T. Pollard cornmeal
  • 6 eggs
  • 2 Tablespoons baking powder
  • 2 cups plus chicken broth (can be canned or from boiled chicken)

Sift cornmeal. Add eggs and chicken broth until slightly soupy. Bake in well greased cast iron skillet in preheated 350 degree oven for 30 minutes. This can be prepared early in the morning.

  • 3 stems celery, chopped
  • 1 cup onions, chopped
  • 1 tube saltine crackers (minus 7 crackers)
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 cups chicken broth

In large container break up cooked egg bread. Add saltine crackers and combine using a regular potato masher. When mashed to a smooth consistency, add celery, onions, salt and pepper. (Note: Most Alabama cooks add sage and/or poultry seasoning and some do not add the crackers.)

Add chicken broth until a soupy consistency. If dressing is dry going into the oven, it will be dry when it comes out. Pour mixture into well greased 9 x 13-inch oblong dish and bake 30 minutes at 350 degrees. Dressing is ready to serve.

 

Lodge L14SK3 Pre-Seasoned Cast-Iron Skillet, 15-inch

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Lodge L14SK3 Cast Iron Skillet, Pre-Seasoned, 15-inch


Features: 15-inch deep cast-iron skillet for large cooking tasks, Pre-Seasoned and ready-to-use, Superior heat retention and even cooking, Use on all cooking surfaces, grills, campfires and oven safe, Made in the USA
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About Donna R Causey

Donna R. Causey, resident of Alabama, was a teacher in the public school system for twenty years. When she retired, Donna found time to focus on her lifetime passion for historical writing. She developed the websites www.alabamapioneers and www.daysgoneby.me All her books can be purchased at Amazon.com and Barnes & Noble. She has authored numerous genealogy books. RIBBON OF LOVE: A Novel Of Colonial America (TAPESTRY OF LOVE) is her first novel in the Tapestry of Love about her family where she uses actual characters, facts, dates and places to create a story about life as it might have happened in colonial Virginia. Faith and Courage: Tapestry of Love (Volume 2) is the second book and the third FreeHearts: A Novel of Colonial America (Book 3 in the Tapestry of Love Series) Discordance: The Cottinghams (Volume 1) is the continuation of the story. . For a complete list of books, visit Donna R Causey

About Donna R Causey

Donna R. Causey, resident of Alabama, was a teacher in the public school system for twenty years. When she retired, Donna found time to focus on her lifetime passion for historical writing. She developed the websites www.alabamapioneers and www.daysgoneby.me All her books can be purchased at Amazon.com and Barnes & Noble. She has authored numerous genealogy books. RIBBON OF LOVE: A Novel Of Colonial America (TAPESTRY OF LOVE) is her first novel in the Tapestry of Love about her family where she uses actual characters, facts, dates and places to create a story about life as it might have happened in colonial Virginia. Faith and Courage: Tapestry of Love (Volume 2) is the second book and the third FreeHearts: A Novel of Colonial America (Book 3 in the Tapestry of Love Series) Discordance: The Cottinghams (Volume 1) is the continuation of the story. . For a complete list of books, visit Donna R Causey

73 Responses to RECIPE WEDNESDAY: Old Fashioned Alabama Dressing for your Thanksgiving meal

  1. Sarah Hanson Lauran Moreno Ciera Moreno Womack May be worth a try!!! I loved the way it is worded!!! LOL

  2. I have wonderful memories of Hartford and my grandmama’s dressing!

  3. I use lots of eggs in my dressing.

  4. This Alabama family always has a generous amount of rubbed sage in the dressing. It is not dressing to us without the sage. Also, I have the onion and celery cut up and in the bottom of a large bowl. When the cornbread is fresh out of the oven, I turn it onto the onions and celery and cover the bowl. This steams the onion and celery a bit before cooking. Another thing, for us, breaking up the cornbread is, quite literally, a hands on process. Otherwise this is our recipe also.

  5. J.T. Pollard is the best. That’s what mama always used!

  6. More eggs ,add sage,and cook the onion and celery in the cornbread to begin with. That way they are sure to be good and done.

  7. Jan ClarkJan Clark says:

    It’s just not dressing without sage

  8. I am 66 now, nd can truthfully say I have never heard of putting crackers in dressing! I guess I have led a sheltered life:)

  9. To use left overs, make into small balls while cold then deep fry, serve with gravy…we call them turkey balls, so yummy!!

  10. It’s missing the sage!!!! And I’ve never used crackers.

  11. I never have liked dressing with a lot of sage. I prefer just a small amount of poultry seasoning, which has some sage in it.

  12. “old fashioned Alabama” dressing? Crackers? Where’s the sage? Sage makes it SOUTHERN. Toasted bread/left over biscuits instead of crackers!

  13. Sorry but no this isn’t the way to make old fashioned Dressing. You forgot the sage!

  14. I always make Alabama dressing….Love it..

  15. ctimandnora@bellsouth.net'Nora says:

    I only use a small amount of sage if any, and no crackers. I bake my cornbread without broth or chicken. That is broken up, and added to the stockpot with the chicken broth, onions, and finely diced celery heart (my family does not like large chunks of celery). I stir in some eggs, the cooked chicken, salt if needed, fresh cracked black pepper, and maybe some butter. Anything else I add is secret. Always taste it before pouring into baking pan. My mother always enjoyed that spoonful more than the baked dressing.

  16. I like my mama’s. Half cornbread half biscuits. And sage!!!

  17. Safe lots of it, onions, celery, chicken, no crackers!

  18. I use cornbread only with onions and celery cooked in the bread. Then after crumbling the cornbread in a large bowl add sage and broth then stir and keep repeating until It taste just the way it should be. Not enough sage is not good and too much sage will ruin it. Add a little sage and broth at a time, taste, then repeat until it taste like it should. I never add more eggs than what I use in the cornbread. Never add biscuits, toast or crackers. Cornbread only with the chopped onions and celery cooked in the bread.

  19. For those of you who are saying that it must have sage or poultry season, go back and look at the recipe and instructions again. It IS mentioned.

  20. No way would I ever serve that with my Thanksgiving meal . I can hear grandmothers , aunt and my mother in law rolling over in the graves .

  21. Tim WolfTim Wolf says:

    My mother would put it inside the turkey and then cook the Turkey in the oven. Best dressing I ever ate.

  22. I sometimes make dressing with pulled chicken or turkey cooked in as an entree for dinner with a contingent of southern veggies to complement.

  23. Kay FulmerKay Fulmer says:

    Regular cornbread, made without eggs. Baked, crumbled up when cool, then add 5-6 eggs, salt, pepper, SAGE, chicken/turkey broth, (chopped onion if you like onion). Bake until inserted knife comes out clean.

  24. Everybody makes their dressing the way their Mama made it. There is no right or wrong way, it’s whatever your family likes.

  25. I’m 73 years old and have never put sage in my dressing! Always boil onion & celery before adding to dressing!

  26. My Granny Vaughn’s legendary 2 dozen egg dressing. I’m craving it already

  27. My 90 year old aunt and I were discussing cooking when she was a child recently. She said the only spices she remembered her mother and grandmothers using were salt, pepper, and sage and I am not talking about dressing but everyday cooking!

  28. I have my grandmother’s recipe – homemade egg bread – seems like it took 2 days to make it! My children like oyster dressing these days!

  29. my grandmother and mother always added boiled eggs to the cornbread and celery and onions. No egg in the baked cornbread unless you wanted it to rise. Also, through the years, I have learned if I am only going to use the cornbread for the dressing and nothing else to go and put the celery and onions in the cornbread when baking. That way they bake twice and are good and done when my dressing is ready. My grandmother always added a couple slices of white bread mashed in together with the cornbread.

  30. georgiawildlifeservices@gmail.com'David McLeod says:

    Granny added chopped boiled eggs, mama didn’t. Dressing must be accompanied by giblet gravy. Mama added chopped boiled egg to her gravy and granny didn’t.

  31. Add sage, leave out the eggs and never even considered crackers….and probably won’t be adding them. LOL

    • Cornbread made without eggs or sugar…… celery and onions chopped and cooked in chicken broth or boiled with the giblets (neck mostly….don’t care for the other stuff)…..crumble the cornbread, mix in the celery and onions along with broth/giblet juice…..add sage to taste (I like lots of it but not so much that it makes it bitter)…..put it in baking pan and bake…..our family dressing….ocassionally we might add chicken/turkey on the top before baking but I usually bake it without the meat.

  32. Allison Chandler Holcomb

  33. omg this is what I have eaten at my grannies house, and I hated it… I had no idea its from Alabama, which makes sense as her father in law was from there and she learned to cook in their house as a young bride

  34. cnichols@harcorentals.com'Carole Nichols says:

    Not Alabama dressing. You have to make the cornbread and biscuits first, then add those, crumbled, to turkey and/or chicken stock, add the celery onions salt pepper and sage, and mix the up. Then beat six eggs into the mixture until well blended. Cook in the oven till it’s done. You can save up a part of the mixture to add to giblet gravy.

  35. Nope, that’s not it.

  36. Pollard cornmeal in the refrigerator

  37. This is similar to how I make it from my Nina. Get corn bread you cooked a day or two ago and crumble it with white bread. Cooke up some diced onions celery and bell pepper with sage. Mix it all together with the water from the veggies also and an egg. Nothing else taste the same lol

  38. I already make homemade southern cornbread dressing by my Mother’s recipe! Delicious and a family tradition.

  39. Our family puts crackers in our dressing, no sage, only use home made broth from a hen, and add raw eggs to the egg bread and broth.

  40. Lauren Brasher Shea Graham

  41. My mom hated sage,,so she never added it. Salt and pepper were the only seasonings. We use boiled eggs instead of raw. Onions, green onions, and celery. We crumble our cornbread in chunks, and add bread too. When we were young my mom would save old cornbread and biscuits in the freezer, and add those too. We still use my moms recipe. It’s the best ever, and we make it very wet, not dried out. Everything is cooked except veggies,,so all we have to do,is bake it until the vegetables are done. If I make it, and I’m running late, I’ll precook the veggies a little in broth. I also learned to make sausage dressing, and I add sage to that, because some people do,like the taste of sage.

  42. best corn meal ever made!!!!

  43. Missmellie742@hotmail.com'Melanie says:

    Did y’all not read the whole article? It plainly states that most Alabama families use sage and/or poultry seasonings and not everyone adds crackers. It’s just a matter of taste preference. To me sage tastes like dirt, but if you like it then use it!

  44. I use King Alabama Corn Meal and I bake my cornbread the day before I make the dressing. I put onions, carrots (sometimes, don’t like celery), chicken broth (which I usually have frozen and yes the broth is homemade.) I put eggs, salt, pepper and poultry seasoning in mine. My Alabama mother-in-law taught me how to make it. I’m from Kentucky and ours was different, but both are really, really good.

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