Prep 30 mins
Cook 20 mins
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!
- 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
- Note 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.
- Cook celery and drain.
- Heat soups and broth, adding the cup of butter to the broth.
- Note: If you wish, you can cook the giblets from the turkey and use that broth in place of the 2 cans of chicken broth.
- Mix all ingredients together.
- If too dry, may add small amounts of water at a time. Should have a meatloaf-like consistency.
- Put into 13x9 inch pans and bake at 350 degrees until browned.
- (Can also be used to stuff the turkey.).