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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 24 |
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My now 79 year old father always makes the dressing for Thanksgiving every year and has never used a written recipe. He says he just makes it the way his mother did! I finally sat down with him one Thanksgiving and wrote down what he did, and this is the result. It makes a baked, moist bread-like dressing that freezes well and is absolutely out of this world! Ingredients:
6 cups cornbread, crumbled (not sweet cornbread) |
1 (8 ounce) package cornbread stuffing mix |
2 (10 1/2 ounce) cans cream of chicken soup |
2 (10 1/2 ounce) cans cream of celery soup |
2 (10 1/2 ounce) cans chicken broth |
2 cups celery, chopped |
1 large onion, chopped |
1/2 cup butter |
1 teaspoon italian seasoning |
1/2 teaspoon oregano |
1 tablespoon parsley |
1/2 teaspoon basil |
1/2 teaspoon sage |
pepper |
Directions:
1. Note that the 6 cups of cornbread is a guess. The recipe format wouldn't let me enter one large (10-12 inch) skillet of baked cornbread, crumbled.
2. Cook celery and drain.
3. Heat soups and broth, adding the cup of butter to the broth.
4. Note: If you wish, you can cook the giblets from the turkey and use that broth in place of the 2 cans of chicken broth.
5. Mix all ingredients together.
6. If too dry, may add small amounts of water at a time. Should have a meatloaf-like consistency.
7. Put into 13x9 inch pans and bake at 350 degrees until browned.
8. (Can also be used to stuff the turkey.).
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