Gigi's Cornbread Dressing

Georgane Vann


This is how we have made dressing in my family for ever.. the new addition is the bag or box of stuffing mix.
We also make it a little wetter than we used to.

The cooking time is a little off due to the fact that you can make the cornbread ahead of time and freeze it so you don't have so much to do on the big turkey day.

I managed to get the making of but forgot to take a pic of the finished product. Sigh.

pinch tips: How to Use a Whisk



2 Hr


2 Hr




2 pkg
stuffing mix.. i use pepperidge farms
3 1/2 c
white or yellow all purpose cornmeal or a mixture of both
1/2 c
all purpose flour
2 Tbsp
baking powder
2 tsp
2 tsp
2 c
1 1/2 c
diced celery
1 large
1 tsp
1 tsp
rubbed sage
2 can(s)
chicken broth (may need more)
1 can(s)
cooked biscuits

Directions Step-By-Step

Heat oven to 450 degrees f.
Saute in a small amount of oil the onion and celery.
Set aside
then put two 8 or 9 inch cast iron pans in the oven to get hot.
Make the corn bread with the cornmeal, flour, baking powder, salt, sugar, and butter milk.

Stir in the onions and celery, along with black pepper, sage or poultry seasoning and parsley if using. (you can also add bell peppers if your family likes them, just saute with onions and celery)
Add 2 tsp oil to each skillet and pour in cornbread.
bake at 450 for 20 min. Take out of pan immediately so it does not sweat in the pan.
When it's done and cooled; crumble or cube and put in a large mixing bowl. Add cubed or torn pieces of cooked canned biscuits. Add the two bags or boxes of dressing mix.
Warm two cans of chicken broth or a mixture of pan drippings from your bird, and pour into the dressing mixture. You may need more or less, depending on your taste. We like ours pretty wet, sort of like creamy rice pudding. It will dry out some in the oven as you bake it. We use a potato masher to mix, but if you like it chunky then just stir in with a spoon. You want it to soak up the broth really good so each piece has a chicken-y flavor. Or vegetable broth if you are a vegetarian.
Taste the "raw" dressing to make sure it has enough salt and pepper. You may need to add more sage or poultry seasoning to your taste
Bake for 45 to 60 min at about 350 until the tip is browned and the dressing is "set"
Some people mix in a couple of raw eggs into the mix before baking to make it slice-able.

We have also added in chopped boiled eggs, or pecans. If you are adventurous then try butternut squash, cranberries, oysters. you could really add anything to it. It makes a lot but its great to have in the freezer to pull out in February for a night when you are in a hurry.. throw in some chicken to bake and have with the heated up dressing.

About this Recipe

Course/Dish: Dressings
Main Ingredient: Bread
Regional Style: Southern