With Christmas just around the corner some of you may want to give this recipe a try! Our family tradition included 2 types of ‘stuffing’ on Thanksgiving and below is the recipe for our Southern Dressing. This was a tricky recipe for me because I couldn’t get exact measurements from my family when they passed it down. The response I was given was ‘just eyeball it’. This meant a lot of phone calls to Mississippi when I first made it last Thanksgiving in London.
Ingredients: 1 pan of cornbread cooled (recipe on blog), 2 stalks of celery, 1/2 red onion, 1/2 can cream of chicken soup, 2 eggs beaten, 1 stick (113g) of melted butter, approximately 6 cups of chicken broth, shredded chicken or turkey (optional), 1/4 tsp black pepper, 1 1/2 tsp sage
I don’t add chicken or turkey because it’s usually served on Thanksgiving and/or Christmas with turkey but several people in my family like to add it to the dressing for more flavor. Make sure the melted butter and chicken broth are slightly cooled so it doesn’t cook the egg when it’s poured into the bowl.
Here’s how it looks when you mix it all up!
Bake a pan of cornbread and leave it to cool. Preheat your oven to 350F. Once the cornbread is fully cooled, crumble it with your fingers in a large bowl. Chop up the onion and celery and then add it to the bowl. Add the cream of chicken soup, eggs, melted butter, and gradually add the chicken broth until the mixture is juicy (this is the part you’ll need to ‘eyeball’)! Add pepper & sage. Stir well. Pour into a large casserole/baking dish. Bake at 350F for 30-40 minutes. Enjoy!
Pre-cooked Dressing Baked Dressing
Leave a comment to let me know what you think about this recipe. Be careful not to over indulge because it’ll send you straight into the turkey/dressing coma!