A big bayou hello to everyone!
If you’ve been searching for just the right cornbread dressing recipe, search no more. It has been tried and proven in our family for over ten years.
Because our family is all now spread out, I’m pleased to say that at least two of my children will also be preparing this as part of their Thanksgiving meal.
However, I cannot take credit for this recipe. It comes from Geraldine Fletcher of Colfax, Louisiana, who readily shared it with me, a veritable stranger, many years ago. Geraldine may no longer be with us, but her legacy continues in our family with this delicious addition to the Thanksgiving Day table.
Warning, this is NOT your traditional, boring dressing. It has flavors with a real punch that have made it our family favorite.
I hope you’ll give it a try, and that your family will love it as well. Let us all be thankful for even the smallest of blessings in these precarious times.
Happy Thanksgiving from the Bayou!
The Best Old Fashioned Cornbread Dressing RecipePrint Recipe
- 2 Sticks of Butter
- 2 Medium Onions Chopped
- 6-8 Stalks Celery Chopped
- 2 Bell Peppers Chopped
- 1/4 Cup Fresh Parsley Chopped
- 1 Bunch Green Onions Chopped-separated
- 2 Pans of Cornbread Crumbled
- 1 Quart Chicken Stock Moist – not soupy
- 1 tbsp Tony Chachere's Seasoning
- 1 tbsp Season All
- 1/2 tsp Poultry Seasoning optional – my family doesn’ care for sage flavor
- 1 tsp Salt optional-to taste
- 1 tsp Black pepper
- 6 Eggs Beaten
- Melt butter in sauté pan and add the finely chopped onions, celery, bell pepper, let them simmer on low, stirring occasionally while you continue.
- Chop parsley and green onions and set aside – keep the dark green tops of the green onion separate from the white parts.
- Assemble and bake 2 pans of cornbread, cool, and crumble into a large bowl. (Put oven on 400 after removing cornbread if you plan to bake the dressing right away. See Notes)
- Add parsley and bulbous white part of the green onion to the sauté pan
- Add chicken stock to the cornbread in the bowl. (If you made stock ahead of time, you must re-heat it before adding)
- Add all the seasoning (and taste for needed salt)
- Add the vegetables to the cornbread mixture
- Add green onion tops to the cornbread mixture
- Mix eggs well and fold into cornbread mixture
- Bake in a 400 degree oven to “set” which takes about 30 minutes. Then lower the oven to 350 and continue baking for another 30 minutes or so. Dressing is done when golden-colored and knife comes out clean. So, check it often!