Cornbread Dressing Brandy's Holiday Recipe

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Cornbread Dressing "Brandy's Holiday"

Brandy Male


This turns out really pretty and taste is awesome. A few hints for you:I make my bread and cornbread the day before, cover and let sit on counter. You can also boil a chicken the day before to get real dressing flavor.I use the chicken for leftover chicken dressing casserole.You can use canned stock if you prefer.And also store bought bread and cornbread mix.Just let them dry after you cube bread and the cornbread broken up.If you measure before another time saver.I also use the chicken stock from chicken to make giblet gravy. Goes with turkey and game cornbread recipre is in JAPS site.

pinch tips: How to Brown Chicken



15 or more


1 Hr


35 Min




1 stick
2 c
yellow onion diced
1/4 c
sage leaves, fresh chopped
2 c
celery diced ( with some of the leaves)
1 Tbsp
thyme, leaves ( chopped)
1 Tbsp
rosemary sprigs ( chopped)
7 c
cornbread ( let sit day before)
5 c
white bread (cubed let sit day before)
4-5 can(s)
chicken broth or chicken stock
salt and pepper ( i use cracked black)

Directions Step-By-Step

Pre-heat oven to 350.
Saute onion and celery untill soft but not brown in butter.
Add herbs,salt, pepper Stir to cookk 1 min. let cool.
In a large bowl combine both the breads and veggies gently with a rubber spatula.
Add stock while continuing to toss.
Just a little soupy is ok it will bake down to brown nicely.
pour in a large casserole for 30 to 40 min. depending on your liking.

About this Recipe

Main Ingredient: Bread
Regional Style: American
Hashtag: #stuffing