Mom's Thanksgiving Cornbread Dressing Recipe: An Unwritten Family Recipe Shared Side Dishes Holidays

Ask a dozen different family cooks for their dressing (or stuffing) recipes for a Thanksgiving dinner, and you’ll likely get at least 12 different recipes. It’s one of those dishes that everybody serves and most likely fixes it the way their families have made it in the past. That’s how it is in our house.

My cornbread dressing recipe is basically what my mom made on those rare times she cooked a turkey. She was more likely to fix a roast beef for Thanksgiving than turkey, but what is here is as close to what her unwritten recipe was. Mom just instinctively knew what to mix or toss in to make the perfect recipe. What is your family dressing recipe like?

Cuisine: American
Prep Time: 25 minutes
Cook Time: 45 to 60 minutes
Total time 70 to 85 minutes
Servings: 12

Ingredients

• 2 pans of cooked cornbread (here is my mom's cornbread recipe)
• 1 medium onion, chopped
• celery, chopped (similar amount as chopped onion)
• 1 stick (8 tablespoons) butter
• 1 pint (16 ounces) chicken broth (or more, if needed)
• 2 eggs, beaten
• sage, to taste

Here’s how to make it:

1. In a large bowl, crumble the cornbread until fairly fine.
2. Melt stick of butter in saucepan.
3. Add chopped onion and celery and cook until tender, about 5 to 10 minutes.
4. Add onion and celery and half the chicken broth to cornbread and mix well.
5. Add as much of the chicken broth as it takes to moisten the crumbs well. (Sometimes I add as much as another stick of melted butter.)
6. Add sage until it tastes like you like it.
7. Add beaten eggs and mix well.
8. Pour into greased 9x11-inch baking pan.
9. Bake in a preheated 350 degree F oven for 45 minutes to an hour or until it is lightly browned.

Note: Steps 1 to 8 can be done the day before and set in the refrigerator till ready to cook.

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