Every family has their own version of the *right* dressing or stuffing or filling or whatever you may call it. For me, it just isn’t Thanksgiving without this cornbread dressing.
It has to have homemade cornbread. Not the sweet kind. Good country cornbread baked in an iron skillet. Bonus points if you use bacon fat to grease the skillet. It has to have celery and onion, of course. And it has to have plenty of ground sage. Lots of sage.
My favorite part of making the dressing, is tasting it for proper seasoning. Taste a little. Add sage and salt. Stir. Taste. Add broth and sage. Stir. Taste again. Perfect!
Here’s what you’ll need:
- 1 recipe cornbread, made a day ahead
- 3 pieces store bought bread
- 1/4 cup celery, diced
- 1/4 cup onion, diced
- 1-2 Tbs. sage
- salt and pepper
- several cups hot chicken or turkey broth (not in photo)
Crumble the cornbread in a large bowl. Break the bread into small pieces in the bowl. Add in the onion, celery, sage, salt and pepper.
Add a cup or so of hot broth and stir. Taste. Adjust seasonings and add broth as needed until it tastes to suit you.
Don’t add the broth until right before serving, so that the dressing stays hot. Everything else can be done ahead of time.
What kind of dressing or stuffing does your family traditionally eat on Thanksgiving?
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Almost like ours. We use poulty seasoning instead of sage and add 2 beaten eggs and then bake.
I remember a thanksgiving that several familys got together (we were all married less than2 years). Her dressing was GREEN from the amount of sage. Her grand-ma’s recipe just said, 1 can of sage to taste, so she used the WHOLE can! We had a good laugh and quickly made Stovetop.
Leigh Ann says
We use day-old biscuits instead of the bread, add enough broth to make it kind of soupy, and bake the mixture in the oven.
Debbi Does Dinner Healthy says
I’m so making this! It looks delicious and I love cornbread stuffing. I’ve never made it before though, thanks!
LINDA MCLAUGHLIN says
My receipt is
1 can broth then i add more but do not make it soupy
1 can celery soup
1 can cream of chicken soup
grate onion maybe half
3 boiled egggs
you can add sage or whatever you like
mix all together and bake on 400 for 30 min.
Was checking out the web site hoping to find the cornbread recipe that made me famous ,this one is so close except it didn’t have the boil eggs The recipe that I had that got lost when I had to abruptly move
1 can of cream of chicken
a stick of butter
appr 5 slices of bread
make up a pan of cornbread
I wish that I cold find this recipe because my daughter loves it and it made a meal for me as I got a can of cream of mushroom and some milk and made gravy plus made some rice. This for me is a meal within itself for I’m trying to cut down on meat
I’m bookmarking this. I didn’t know how I was going to make stuffing or dressing this year as I need to accommodate both dairy and egg allergies in my family. We usually prefer bread stuffing, but that’s no good without butter. I do have a dairy-free, egg-free cornbread recipe, so this will work. Thanks!
My dressing, which was really my mom’s, is basically the same but mom always fried up her cornbread. Again I’m not sure why but that’s what I do also. I chop up lots of onion and celery and then saute that in butter. I use sage and poultry seasoning as well and lots of broth. But here’s the twist. I spread mine on a baking sheet and bake it. My family loves it and every Thanksgiving (after we’ve eaten) they always ask me to make more dressing next time!
My Grandma made the cornbread batter and dropped it by spoonfuls in hot bacon grease in the skillet. She called these ‘dodgers’. The kids ate some hot with honey and the rest went into the stuffing.
This is exactly the corbread stuffing I grew up with! I can’t wait to make it for Thanksgiving!
Glitter Somerset says
This is almost exactly like my dressing recipe. I use 2 pans of cornbread and 10 slices of Mrs. Bairds thin sliced bread, onion, celery, 7 1/2 cups chicken broth, s & p, and of course, sage. Old family recipe.
Sherry Maghsoodloo says
Ya’ll eat it without baking? I’ve never made it w/out baking. It sounds like most of us
Make more or less the same way. I like to stuff the bird, my kids won’t eaT it unless it gets baked in the bird. I like the fakesgiving idea. It’s such a huge meal and GIGANTIC cleanup.
We do eat it without baking. I know most people bake, and I’m not sure why we don’t, but we never have.
I think those of us who bake our dressing put raw eggs in the mix.
That would require baking and the eggs seem like they would also keep the dressing from getting dry. I asked my mom why she never bakes it and she said because her mom never did. So in our case, I guess it’s a family thing 😉
The old Southern recipe calls for cornbread,biscuits,crumble,2-3eggs,sage and bake,it’s not soggy,but lite and moist!!!
Tiffany, I live in Texas and I think baking the dressing is a southern thing. We like it because it makes a wonderful brown crust around the side of the pan. And, you’re right it is very moist. It’s even good cold right out of the refrigerator the next day. I am going to try your way too some day…it sounds very good too.
Betty Law Morgan says
Where are the eggs and butter? I’d put at least half a dozen eggs and a stick of melted butter in this. And poultry seasoning.
Betty Law Morgan says
And I do bake mine
Just like my mother in law used to make 50 years ago, with improvements by me. Home made corn bread, several slices of white bread (or light, with a southern accent, bread as they called it) a couple of eggs, some turkey or chicken broth, celery, onions ,bell pepper, salt and pepper. NO sage, ever. Stuff the turkey with some of it and bake the rest in a pan. I don’t measure things, I’ve been making the same dressing for 45 years so I just know by looking how much to put in. Can’t wait for Thanksgiving! We love cornbread dressing and giblet gravy!