Here it is! Early enough for you to do your shopping for this delicious, old-fashioned, BW-tested and approved cornbread dressing recipe. I will be making this next week, as it has become a family favorite. 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.)
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I hope you enjoy it!!
BW
Wait! What? Is it really a new post? Well, of sorts. Just a new post of a much-enjoyed recipe! I did not bake dressing this past Thanksgiving, as we attended the gathering at my older sister’s house, where she cooked almost the entire meal. I hope I can still do that (or even want to,…
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If you are looking for just the right old-fashioned southern cornbread dressing, LOOK NO MORE! BW has reached cornbread dressing bliss and shares the recipe with you.
For me and my family, it’s cornbread dressing not stuffing. I particularly like the flavor when stuffing it in the turkey. I also want goblet gravy for my dressing. Yum!
Hope everyone has a Happy Thanksgiving!
Yes we will be having goblet gravy! I know you meant giblet, LOL!!!
It’s that *#@&* auto correct feature on my I phone. It has a mind of its own! I sure didn’t type goblet!
No bell pepper for me just lots and lots of onion and celery. And none of that poultry seasoning (sage),either. I HAVE to have this every year. The aroma transports me back to Nannie and Grandmother’s house. Hugs!
I’m not a huge fan of bell pepper either but it doesn’t seem to bother me in this recipe! Yes, aromas have a way of doing just that . . . . .
This is just the way I make it. I have never had a written recipe. Just a little of this and and a little of that.Thank you and Happy Thanksgiving. We have much to be thankful for.
This comes from a sweet little woman in the great metropolis of “Verda”, Louisiana, the central part of the state. We have no adopted this as our official dressing recipe! I have to cook enough for leftovers, too!
This is almost exactly the recipe I grew up with. No bell peppers, though. I substitute mushrooms. And none of Tony’s seasoning – I add an extra dose of sage.
I’ve become quite a fan of oyster dressing, too. And get this: our traditional Christmas eve supper in Iowa was — oyster stew! How that happened, I haven’t a clue. But I still make it from time to time, just for fun.
Oyster stew, made from fresh salty Gulf oysters is so good! It is odd that this would be an Iowa Christmas dish, but maybe it’s because it made is so special just to have it once a year!!!
You already know I love this dressing,I use red and green bell peppers and you really don’t taste them but they give it a nice “Christmas” color,only place I differ is I add 3 tablespoons of sage.
Recipe sounds delicious. Do you have a recipe for the giblet gravy?
Hi Randy and welcome. No, I’ve never posted a recipe for giblet gravy, but if you boil your own chicken (and organ meat) to make your own broth, then set aside the organs after boiling to use for gravy. Chop them up, add them to some of your broth, and thicken with some corn starch all in a little sauce pot. Salt and pepper and you’ve got giblet gravy! OR you can buy a can of turkey gravy and add the giblets to the ready-made gravy!!!!
I love giblet gravy! A co-worker taught me years ago how to make it the way she did and I still do it “her” way. Since the son is making the turkey and bringing it here, I bought a package of gizzards and a container of livers. Wish they would sell a package of them half/half. But the leftovers go in the fridge or freezer for later.
I boil them, strain the broth to get 2 cups, add 1 1/2 tbs cornstarch and stir and cook till nice and slightly thick. Then, I add some of the chopped/diced giblets, a sliced boiled egg and a few sprinkles of the diced green onion top. I learned to let each do their own salt and pepper.
Have a wonderful, safe Thanksgiving.
And there you go, Randy! A gravy recipe!! Thank you, Cammy!
Awesome. Thanks for the reply. Looking forward to trying this. Happy Thanksgiving!
No eggs or liver in my giblet gravy. I use the gizzards only.
Steffi, I love the gizzards too but, we like a little liver in it. I took the package of gizzards out of the freezer this evening and I would love to know who taught whoever was supposed to clean/dress them how to do it! I will have to peel that inner, thick, yellow/green piece off of most of them. There is just no pride in people for a job well done anymore it seems.
I hate to say it, but you are so right. I know when the boys are cleaning duck gizzards, they must get that membrane off or it’s the difference between someone enjoying their food or getting ill from it. I did my shopping yesterday, and I’m ready to rock and roll in the kitchen! Oldest son is baking a “sweet potato-pecan pie”. We shall see . . . I like both, but I bet I prefer them separate. Nothing a cold slice of pecan pie with coffee early in the morning . . . . sinful, but it only happens once a year in my house!
I’m making this right now!
Yes indeed! Happy Thanskgiving, dear sister from another mother!