Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

Me and a dear friend of mine who is no longer with us, made this dressing for 17 years at Thanksgiving. I still make it and it brings back wonderful memories of her and I laughing, chopping, mixing and tasting. This is a terrific recipe. Hope you make this recipe and make your own memories.

Ingredients Nutrition

  • Cornbread

  • 1 cup self-rising cornmeal
  • 34 cup buttermilk
  • 2 eggs
  • 2 tablespoons vegetable oil
  • Dressing

  • cornbread, crumbled
  • 8 tablespoons butter 1 sticks
  • 2 cups celery, chopped
  • 1 large onion, chopped
  • 4 cups chicken stock
  • 10 12 ounces cream of chicken soup
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon sage (optional)
  • 1 tablespoon poultry seasoning (optional)

Directions

  1. Directions for cornbread:.
  2. Preheat oven to 350.
  3. Combine all ingredients and mix well.
  4. Pour batter into a greased shallow baking dish.
  5. Bake for approximately 20 to 25 minutes.
  6. Remove from oven and let cool.
  7. Directions for Dressing:.
  8. Preheat oven to 350.
  9. Melt the butter in a large skillet over medium heat.
  10. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes.
  11. Pour the vegetable mixture over cornbread mixture.
  12. Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning.
  13. Pour mixture into a greased baking dish and bake until dressing is cooked through, about 45 minutes. .
Most Helpful

5 5

This is real close to what I have eaten all my life thanks for adding.