Recipe by breezermom
This dressing recipe has been passed on from generation to generation. Our Thanksgiving would not be complete without this dressing! Throughout the years, we have added mushrooms. But when kids came into the picture again, we had to take them out. This dressing is so good that we would make 2 pans of it, one with onions and one without for the relatives that couldn't tolerate onions any longer (usually the older generation). Regardless, we always have this dressing!
Top Review by AZPARZYCH
This was good and easy to make. I have never made stuffing/dressing from scratch, usually I use store bought seasoned crumbs and then add the onions/celery, etc. but am amazed how easy and quick it was. I made the biscuits and cornbread the day before so they would dry out a little and it was perfect. Will make again! Made for Photo Tag.
- 5 -6 cups homemade cornbread, cubed
- 4 -5 cups homemade biscuits, cubed
- 1⁄4-1⁄2 cup butter, melted
- 1 cup celery, chopped
- 1⁄2 cup onion, chopped
- 2 eggs, well beaten
- 5 -6 cups chicken stock, equal to cornbread
- poultry seasoning, to taste, at least 1/2 tsp
- salt and pepper, to taste
Directions See How It's Made
- Saute the onion and celery in the butter until tender. Add mushrooms if you would like!
- Combine all ingredients in a large bowl; mix well. I use a healthy sprinkling of poultry seasoning -- that is what makes it smell soooo good while cooking!
- Place into a 13x9x2 inch baking dish.
- Bake at 350 degrees for 25 to 30 minutes.
- If dressing begins to look too dry, add more chicken stock. (While waiting on the turkey to finish, you might leave the dressing in the oven -- in this case, add more chicken stock!).