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Clay’s Dressing Cookies

5 star Avg. rating 5 from 2 votes.

Recipe Information

Recipe Created By: Clay


1 cup chopped onions
1/2 cup chopped celery
1 stick margarine
4 cups cornbread crumbs
4 cups biscuit crumbs
1/2 tsp dried sage
to taste salt and pepper
1 can chicken broth


Preheat oven to 350 °F.

Cook onions and celery margarine in a pan on stove until both are soft. Add bread crumbs, sage, salt and pepper. Mix.

Slowly add hot chicken broth until the mixture becomes wet enough to beat it with a spoon. Place small scoops of the mixture on a baking sheet and press down to make them resemble cookies.

Bake until they begin to brown. Cool on cooling racks.


Warning: They are addictive!!!


Use whatever cornbread and biscuits are safe for your allergen set. If you need help finding a recipe, ask on the Food and Cooking forum.

If you have no margarine available, vegetable oil or other rendered fat will probably work but will effect the taste.

Use safe canned stock or homemade.

Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.
Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.