Grandma’s Cornbread Dressing
Meet Chef Peter,
Director of Culinary Services
Since coming on staff, Peter has brought a heart for those we serve to every meal. “The role was an answered prayer,” he says. “I’ve always been in the kitchen and have the skill and ability, but I wanted to be used for something greater.”
Peter leads a kitchen that prepares over 500 meals a day and does so with joy. “We want to be a godly kitchen,” he shares. “We pray before every meal and serve with humility.”
From coordinating donations and volunteers to encouraging his team, Peter’s passion is contagious. “Twelve hours at the Mission feels like just two—it feels like total joy.”
Meet Chef Peter,
Director of Culinary Services
Since coming on staff, Peter has brought a heart for those we serve to every meal. “The role was an answered prayer,” he says. “I’ve always been in the kitchen and have the skill and ability, but I wanted to be used for something greater.”
Peter leads a kitchen that prepares over 500 meals a day and does so with joy. “We want to be a godly kitchen,” he shares. “We pray before every meal and serve with humility.”
From coordinating donations and volunteers to encouraging his team, Peter’s passion is contagious. “Twelve hours at the Mission feels like just two—it feels like total joy.”
Recipe: Grandma’s Cornbread Dressing
Ingredients
3 cups crumbled cornbread
2 tablespoons butter
1 small onion, diced
½ cup celery, chopped
2 large eggs, beaten
2 cups chicken stock
1 tablespoon dried sage, or more to taste
Salt and ground black pepper to taste
Directions
1) Preheat the oven to 350 degrees. Grease a 7×11-inch baking dish. Place crumbled cornbread in a large bowl.
2) Melt butter in a large skillet over medium heat. Add onion and celery and sauté until soft, 5 to 7 minutes.
3) Add sautéed onion and celery to the crumbled cornbread. Stir in chicken stock, eggs, sage, salt, and pepper until well combined. Pour dressing into the prepared baking dish.
4) Bake until dressing just starts to turn golden brown around the edges, about 30 minutes. Serve and enjoy!
