Best Thanksgiving Cornbread Dressing!
It’s that time again! And we finally have some cold weather here. I hope it holds out for all the baking that will be happening, which makes the house so warm. Hopefully, this posting gives you time to prepare your shopping list for this delicious old-fashioned dressing. For the story behind the recipe, click here. But for those who just want to get busy shopping and preparing, here’s the recipe. (Easily cut in half for smaller serving size.)
The Best Old Fashioned Cornbread Dressing Recipe
Servings: 8
Ingredients
- 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
- 1.5 Quarts Chicken Stock approximately 1qt. plus 2 cans
- 1 Tblsp Tony Chachere's Seasoning
- 1 Tblsp Season All
- 1/2 t Tblsp Poultry Seasoning optional - my family doesn' care for sage flavor
- 1 Tsp Salt optional-to taste
- 6 Eggs
Instructions
- 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 2 quarts of 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!
Notes
After everything is mixed together, you can cover and let this rest in the refrigerator overnight, which really enhances all the flavors, you can freeze it for future use, or you can bake right away. You will need about three or four baking dishes, as this makes a LOT of dressing. I used shallow glass baking dishes. Corning Ware works okay, but the edges are more prone to over-browning. Feel free to cut the recipe in half for smaller families.
I hope you enjoy it!! BW
I’m putting mine altogether now to let it sit in frig overnight to bake for our meal on Tuesday! Mmmm, the kitchen smells divine right now!
I made this Saturday night for a church meal yesterday. Not a bite left!
Wonderful! Mine’s all mixed up and sitting in the frig waiting to go into baking dishes tomorrow! I miss you, sistah!
I have to make the cornbread tomorrow for our dressing I plan to cook Thursday am. We are having our dinner at my son and daughter in laws. Going to be a crowd there. We are all bringing something. I have a busy Wednesday planned for baking pies, cookies, etc.
In my “free” time, I have picked up about 8 – 10 gallons of pecans that I’ve been cracking and shelling. I’ve got about half of them done. I had a couple of friends over last week that got 2 or 3 gallons and then an old school friend and her hubby Saturday and they picked up 30 lbs from one tree. Now the wind is coming up again and they are beating the car and roof up like a hail storm!! Even cracked the back window on the car.
And here I thought the Camp had a bumper crop! I finally picked up pecans Sunday afternoon and picked up a half a bushel basket and had to quit. Didn’t get them all, either. Things sound good over your way. I hope you have a blessed and happy Thanksgiving!
I got a huge bag of calabacita squash in return for the pecans from my school friend. Fried some tonight for dinner.
And I have no clue what kind of squash that is, but it sounds like a good trade!
It’s a variety of zucchini. My mom calls it vine okra. It is a light green with light green stripes and shorter than zucchini. It is shaped similar to an eggplant.
Since Thanksgiving is over, hope you all had a fantastic time. We had a group of 18 seated at 3 tables set end to end that made 20′ of seating on each side. And there were bowls of food from one end to the other. I ate enough to last for a few days and came home, grabbed my favorite bottle and snuggled up on sofa while I pulled the Tums out of that bottle hoping to settle my over-indulgence! When my husband told our son his mom was on the sofa with a bottle he said “mom doesn’t drink!!”. I could hear him laughing when hubby told him it was a giant bottle of Tums.
LOL! Well, that sounds divine, except for the Tums part!! So glad everyone was able to be there. We had a nice time, too. All of my children and their significant others were able to be here. I’m sure Christmas will be different. I’m already looking at some new recipes to try out in the BW kitchen to share in time for the holidays. I know we all have our traditions, but it’s nice to add something new now and then. The cold front finally arrived here today, swept in on high winds, rain, and dropping temperatures. It’s about time!
What size of pan is a “pan” of cornbread”
I know – “bless his little heart for not knowing”
thanks
Hi Rayd! I make a double batch for this recipe. You can either make the recipe on the cornmeal box OR buy two boxes of Jiffy Cornbread mix and use that. Does this help you blessed little heart? Merry Christmas!
Thanks for sharing these delicious recipes to make our Thanksgiving the best ever.
Hi Melba, and welcome to the bayou! Be sure you come back and let us know any of them that you try and like. Happy Thanksgiving! BW