Cornbread Dressing

by Fat Daddy, Esq. on November 20, 2011

Dressing? Stuffing? Around my house we call it dressing because it doesn’t get stuffed into anything. This recipe is my grandmother’s and is one of my all-time favorite foods from my youth. When I was growing up she would make this every Thanksgiving and sometimes for other gatherings as well. Before she passed away I learned her recipe and now I am the official dressing provider for our Thanksgiving dinner.

I will be the first to acknowledge that this recipe is not complicated or fancy. The difference in this recipe and many other recipes I have sampled over the years is in the preparation. Most stuffing or dressing recipes are looser, meaning that the end product is somewhat fluffy and sometimes dry. This recipe produces a moist but dense dressing that can be sliced into squares and served alongside the juicy turkey and gravy.

  • 1 bag Pepperidge Farm Herb Seasoned Stuffing
  • 2 boxes Jiffy Corn Muffin Mix
  • 2 Eggs
  • 2/3 Cup Milk
  • 1-2 Onions
  • 4 stalks Celery
  • 2-3  14.5 oz. cans Chicken Broth
  • 1 stick Butter

Prepare the cornbread and allow it to cool.

Dice one or two onions, depending on their size and your taste. Chop four stalks of celery into small pieces.

Combine the stuffing mix and cornbread in a large bowl.

Mix in the onions and celery.

Warm two cans of chicken broth and melt the stick of butter.

Stir the warmed broth and melted butter into the dry ingredients until the mixture is well moistened and will form a ball in your hand. You may or may not need to add the additional broth to get the desired consistency.

Spread the mixture evenly into a shallow pan. The dressing should be pressed into the pan and well-compacted.

Bake the dressing in a 425° oven for 30-35 minutes until browned.

Slice, serve, and enjoy.

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