Thanksgiving Dressing

Submitted by Emmame

"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!"

 

• Ready In: 50mins
• Ingredients: 14
• Serves: 24

ingredients

• 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
• pepper

directions

1. 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.
2. Cook celery and drain.
3. Heat soups and broth, adding the cup of butter to the broth.
4. 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.
5. Mix all ingredients together.
6. If too dry, may add small amounts of water at a time. Should have a meatloaf-like consistency.
7. Put into 13x9 inch pans and bake at 350 degrees until browned.
8. (Can also be used to stuff the turkey.).