Friday, November 23, 2012

Thanksgiving Day Recipe Series ~ Cornbread Dressing

Image Credit
Cornbread Dressing


2 pans cornbread
2 - 14 ounce packages Pepperidge Farm Herb Seasoned Stuffing Mix
1 bunch celery
1 onion
2 sticks butter
2 packages onion soup mix
12 cups chicken broth - can use 3 boxes (32 ounces each) or  6 cans (15.5 ounces) 


I start making dressing by baking two pans of cornbread. I make my cornbread by adding four cups of cornmeal to three to four cups of buttermilk and then baking that in a 375 degree oven for approximately 40 minutes. I don't use the cornbread mixes, but use 100% cornmeal as I do not care for the flour mixed in with my cornbread. 

While the cornbread is cooling, I chop up the celery and onions and saute them in a skillet with butter until the vegetables are soft. After the cornbread has cooled, I take my largest mixing bowl and crumble the cornbread into the bowl. I then add the Pepperidge Farm Herb Seasoned Stuffing Mix and stir well. Then I add the celery, onion, and butter mixture along with the onion soup mix and a little bit of sage (approximately one tablespoon). 

After that is all mixed together well, I start adding the chicken broth. You can use homemade or store bought. I add enough to make sure the dressing is well moistened. This makes a very large batch and what I usually do is put some in a 9 by 13 inch pan to bake in the oven for that day and then put the remainder in the freezer for another day. I bake this in a 350 degree oven for approximately 30 minutes, uncovered. 

This is a tried and true family favorite recipe used by three generations in my family. When I was growing up, my grandmother worked for Pepperidge Farm and this was just one of several Pepperidge Farm products that graced our holiday tables down through the years. 

© Belinda Richardson and Frugal Workshop, 2012.
“Use it up, wear it out, make it do, do without”


  1. Belinda, that does sound good! I wonder, however, if the French onion soup mix is really needed.Since you are using fresh onions, you get the onion flavor from there, and since you are using chicken stock (I'd use homemade turkey or chicken stock), the beef bouillon in the French onion soup mix may be too much, and quite a bit of salt, which I am sensitive to. Just some thoughts.

    1. I would say the Onion Soup Mix is not needed, Carol. I added the fresh onions last year and liked them so much that I decided to keep them this year. The Onion Soup Mix is something my Mom and Grandmother added. It can definitely be done away with if you are using fresh onions. :)

  2. Yum! I love cornbread dressing. Another tip. Make cornbread a few times in the two months before Thanksgiving and save leftovers in freezer. You can build up enough from a few pieces at a time to make a good sized dressing.

  3. That sounds delicious, Belinda! I'll have to give that a try.I like the idea of combining the yeast bread stuffing with the cornbread.

    1. We love it here, Lili. My sister isn't crazy about it even though she grew up on it though. lol


I’m so glad you’re here, taking time out of your day to comment on my blog. Thank you and I hope you have a wonderful day filled with blessings and love.

Related Posts Plugin for WordPress, Blogger...