Recipe by Belinda M.
This recipe has been in my family for over 40 years. It is easy to make and delicious. I have added a few ingredients to the original recipe and it tastes even better. This makes enough to feed a crowd, so you may want to half the recipe. Just a simple delicious cornbread stuffing. You can freeze any left-overs if there is any left... just thaw and re-heat covered with foil @ 350 degrees for 35-40 minutes or until heated through. Also good re-heated in the microwave.
Top Review by CindiJ
This is one awesome recipe! I have tried for over 30 years to make a stuffing/dressing my husband would consider as good as what his mom & grandmothers made. This one finally did it! So easy to make, sooooo very, very good! I make this often for the 2 of us (half recipe) and it's no fail every single time. Thank you so much for sharing this recipe!!
- cornbread, you can make your own our use any boxed cornbread mix you like (Two 13x9x2 pans- cooked)
- 1064.65 ml chopped celery
- 591.47 ml chopped onions
- 236.59 ml butter
- 4 eggs (slightly beaten)
- 311.84 g can cream of chicken soup
- 39.43-49.29 ml ground sage (to taste)
- 4.92 ml salt
- 9.85 ml black pepper
- turkey drippings (Broth from cooked turkey or chicken)
- 2 (822.13 g) can chicken broth, if needed (this will depend on how much broth you get from your cooked turkey. (you may need 2-4 cans)
Directions See How It's Made
- Cook onions and celery in butter over medium heat until tender.
- Crumble cooked (cooled) cornbread into a large roasting pan, add the onions and celery. Stir well; Pour in turking drippings, eggs, soup, sage, salt and pepper. Stir well. Add canned broth if needed to make mixture very moist. It should be the consistency of a cake batter. Bake at 350 degrees for about 1 hour or until firm and top is light golden brown.