Granny Catlett’s Dressing

Granny Catlett wasn't my grandmother,but she was my cousins' grandmother and I got to be with her a lot.  She was kind and wonderful, and an excellent cook.  Everyone in my family who cooks uses this recipe.  Some of us put sausage in it, and others of us just cook it straight.  I've stayed pretty true to the recipe, and it's my favorite dish at Thanksgiving.  This is a big recipe, serving at least 12.  I always double it!

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AuthorMikeCategory, , CuisineCooking MethodTags, DifficultyIntermediate

Granny Catlett was my cousin's grandmother. She was kind and wonderful, and a great cook. Everyone in my family who cooks uses this recipe.

Yields1 Serving
Prep Time1 hr 30 minsCook Time45 minsTotal Time2 hrs 15 mins
 7 Cornbread (Make the night before if you want)
 7 White Bread, slightly toasted
 1 Bunch of Celery
 1 Onion (Small - Use half if you're not a big onion person)
 4 Organic Chicken Broth
 0.50 cup Butter (1 Stick)
 4 tsp Salt
 2 tsp Pepper
 1 tsp Poultry Seasoning
 2 tbsp Sage
 2 Eggs (Beaten)
 1 cup Milk
1

Make cornbread the night before. Crumble 7 cups of cornbread and place into large bowl.

2

Slightly toast 1/2 loaf of white bread. I use my oven for this. Just put the bread right on the racks and heat for 3 minutes at 350. This dries it out. Crumble 7 cups (just break and tear) and add to large bowl.

3

Sauté Celery and Onion in the butter. Get it nice and soft.

4

Add all of the seasonings. Give the whole mixture a few gentle stirs to mix it up.

5

Add onion and celery, and everything else into the large bowl! It should be thick, pouring in large globs. Add broth if it's too thick. Add cornbread if it's too runny.

6

Bake at 350 degrees for 45 minutes, or until it's slightly brown on the top and a little crispy.
Note: You can prepare this the day before (no baking) and refrigerate it overnight. Take out of the fridge one hour before baking.

Making one double batch of Skillet Cornbread is plenty to do a 1.5X batch. That will serve at least 20 people!

Ingredients

 7 Cornbread (Make the night before if you want)
 7 White Bread, slightly toasted
 1 Bunch of Celery
 1 Onion (Small - Use half if you're not a big onion person)
 4 Organic Chicken Broth
 0.50 cup Butter (1 Stick)
 4 tsp Salt
 2 tsp Pepper
 1 tsp Poultry Seasoning
 2 tbsp Sage
 2 Eggs (Beaten)
 1 cup Milk

Directions

1

Make cornbread the night before. Crumble 7 cups of cornbread and place into large bowl.

2

Slightly toast 1/2 loaf of white bread. I use my oven for this. Just put the bread right on the racks and heat for 3 minutes at 350. This dries it out. Crumble 7 cups (just break and tear) and add to large bowl.

3

Sauté Celery and Onion in the butter. Get it nice and soft.

4

Add all of the seasonings. Give the whole mixture a few gentle stirs to mix it up.

5

Add onion and celery, and everything else into the large bowl! It should be thick, pouring in large globs. Add broth if it's too thick. Add cornbread if it's too runny.

6

Bake at 350 degrees for 45 minutes, or until it's slightly brown on the top and a little crispy.
Note: You can prepare this the day before (no baking) and refrigerate it overnight. Take out of the fridge one hour before baking.

Granny Catlett’s Dressing

2 thoughts on “Granny Catlett’s Dressing

  1. Once again I’ve copied Mrs. Catlett’s dressing to make for Thanksgiving dinner. (I never called her “Granny” – she was my sister-in-law’s mother and she was a wonderful cook, as was Alix (my sister-in-law) and also Is her sister – and my friend – Betty. (NEVER turn down a slice oh her homemade fruit pie or cobbler. She has a “way” with pastry!).

    I love this recipe – it tastes great and – for me – it’s a nostalgic trip! And dressing, gravy and cranberry sauce is a wonderful meal on its own.

    1. Thanks, Catherine! You’re a spectacular cook and this means a lot!

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