My now 79 year old father always makes the dressing for Thanksgiving every year and has never used a written recipe. He says he just makes it the way his mother did! I finally sat down with him one Thanksgiving and wrote down what he did, and this is the result. It makes a baked, moist bread-like dressing that freezes well and is absolutely out of this world!
My Private Note
Units: US | Metric
- 6 cups cornbread, crumbled (not sweet cornbread)
- 1 (8 ounce) package cornbread stuffing mix
- 2 (10 1/2 ounce) cans cream of chicken soup
- 2 (10 1/2 ounce) cans cream of celery soup
- 2 (10 1/2 ounce) cans chicken broth
- 2 cups celery, chopped
- 1 large onion, chopped
- 1/2 cup butter
- 1 teaspoon italian seasoning
- 1/2 teaspoon oregano
- 1 tablespoon parsley
- 1/2 teaspoon basil
- 1/2 teaspoon sage
- 1Note that the 6 cups of cornbread is a guess. The recipe format wouldn't let me enter one large (10-12 inch) skillet of baked cornbread, crumbled.
- 2Cook celery and drain.
- 3Heat soups and broth, adding the cup of butter to the broth.
- 4Note: If you wish, you can cook the giblets from the turkey and use that broth in place of the 2 cans of chicken broth.
- 5Mix all ingredients together.
- 6If too dry, may add small amounts of water at a time. Should have a meatloaf-like consistency.
- 7Put into 13x9 inch pans and bake at 350 degrees until browned.
- 8(Can also be used to stuff the turkey.).
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Nutritional Facts for Thanksgiving Dressing
Serving Size: 1 (105 g)
Servings Per Recipe: 24
- Amount Per Serving
- % Daily Value
- Calories 118.7
- Calories from Fat 62
- Total Fat 6.9 g
- Saturated Fat 3.2 g
- Cholesterol 14.8 mg
- Sodium 589.4 mg
- Total Carbohydrate 11.7 g
- Dietary Fiber 1.7 g
- Sugars 1.4 g
- Protein 2.5 g
The following items or measurements are not included: