Cornbread Dressing

I wanted to post a few Thanksgiving recipes this year, but since I will be in the middle of the East Texas Pineywoods with no internet when I actually cook them, I guess I should go ahead and post them now without pics and add the pics in later when I get back home. Will that work? Let's find out, shall we?
My favorite part of Thanksgiving dinner (beside the turkey) is the dressing. It's a dish that we can and do have other times during the year, but on the Thanksgiving table, it has a surreal quality and tastes much better. The one I make is my mom's recipe and I am not sure where she got it. I think it may have been on the package of cornbread mix. I do know it has been around ever since I can remember. It's just not Thanksgiving without it!

The Ingredients *All amounts are for a single recipe in a 8 x 8 pan. I usually double it and use a 9 x 13 pan.

Prepared 6 ounce package of cornbread (I like the Betty Crocker kind that costs about $.38 per package)
1/2 cup diced onion
1/2 cup diced celery
1/2 stick butter
2 eggs, beaten
1/2 tsp pepper
1 tsp poultry seasoning
1 1/4 cups chicken broth

Melt butter in skillet or saute pan. Add celery and onion and cook over medium heat until slightly browned and soft.

Crumble cornbread in a large mixing bowl.

Add remaining ingredients, including sauteed onion and celery with all remaining butter in pan.

Mix well and pour into casserole or baking dish.

Bake at 350 degrees F for 30 minutes or until top is set and edges are golden brown. This stuff is even more amazing the next day, trust me!


  1. We are SO going to have to try this! Our family LOVES cornbread AND stuffing! This sounds incredible! Thanks for posting this.

  2. Fran, Thanks for this one and the Chick & Dumplings. This is one just like granny made except we add garlic and 2 biscuits to the mix. Heaven at any time.


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