I am so excited today to share a recipe that is our family’s all-time favorite side dish each Thanksgiving: Cornbread Dressing. For our family, dressing has to strike just the right balance between rich cornbread flavor and the moist crumb of white bread, and my mom’s dressing recipe does just that! No Thanksgiving meal is complete without a heaping serving of this dressing to go along with our turkey, cranberries and other fixin’s. Read on the grab the delicious recipe.
Cornbread Dressing
Ingredients
- 1 recipe cornbread cooked and crumbled (see below for my favorite cornbread recipe)
- 3 7.5-ounce cans buttermilk biscuits, cooked and crumbled
- 5 cups chicken stock
- 2 stalks celery chopped
- 1 medium onion chopped
- 2 tablespoons butter
- 1 1/2 teaspoons poultry seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 large eggs lightly beaten
Instructions
- In a very large bowl, mix the crumbled cornbread and biscuits. Pour chicken stock over the bread mixture, stirring to combine. Set aside.
- In a medium saute pan, melt the butter over medium heat. Add the celery and onion and saute until the celery is softened and the onions are golden, 5-7 minutes. Add sauteed vegetables, poultry seasoning, salt and pepper to the bread mixture, stirring well to combine. Stir in the eggs.
- Pour mixture into a greased lasagna pan (a 9x13" pan will work, too, but it will be very full). Bake at 350 degrees for 40-45 minutes, or until top is golden.
Buttermilk Cornbread
Ingredients
- 2 cups cornmeal
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 2 large eggs beaten
- 2 cups buttermilk
- 2 tablespoons plus 1 teaspoon vegetable oil
Instructions
- Preheat oven to 450 degrees. Pour 1 teaspoon vegetable oil into a cast iron skillet, and place skillet in oven to heat for 5 minutes.
- In a large bowl, stir together cornmeal and next 3 ingredients. Stir in eggs, 1 at a time, until just blended. Stir in buttermilk and 2 tablespoons vegetable oil. Pour batter into the preheated skillet and bake for 25 minutes.
(That lovely lady on my left is my beautiful mom!)
I hope y’all enjoy this recipe as much as our family does.
If you’re on the lookout for even more great recipes to add to your Thanksgiving menu, don’t miss these:
Pecan Cheesecake Squares
Apple-Praline Bread
Classic Pecan Pie
Having grown up in a home brimming with sewing notions and paintbrushes, Amy has a deep love for all things creative. On any given day, you’ll find her knee-deep in her latest creative endeavor, with projects ranging from sewing and crafts to home decor and kid-friendly ideas. Amy believes that everyone, regardless of skill level or experience, possesses the ability to create something beautiful, and Positively Splendid was born of her passion for helping others harness their innate creative potential.
I can’t wait to try this recipe this year, I might even have to give it a trial run! 😉 My husband grew up in Pennsylvania, where bread based stuffing reigns supreme. I grew up in Arizona where cornbread stuffing is the only kind of stuffing. For 15 years we’ve gone back and forth and I usually end up making a small batch of corn bread stuffing to satisfy that family tradition of mine, but this seems like it could be the perfect marriage of both Thanksgiving traditions. I’ve never made corn bread without flour in it, but I will give it a try. Have you ever made this with homemade biscuits? I’m going to try it with my favorite homemade recipe. Thank you for this recipe!