Thanksgiving Dressing Recipe

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Thanksgiving Dressing

Kimberly S


Georgia Boatwright gave my momma this recipe at least 30 years ago. It is almost a meal in itself. It involves a great deal of preparation, but it is so worth it and the making of it is part of our family's tradition. From the time they were 2 years old, my children have helped to make it. (Toddlers are excellent crumb-makers!) My youngest loves it so much, I sometimes make it even when it isn't Thanksgiving.

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1 Hr


40 Min




2 pkg
cornbread mix, prepared as package directs
4 slice
toast, dried and crumbled
ribs of celery, chopped
1 tsp
(= 1 cube) chicken bouillon
10 3/4 oz
cream of chicken soup
10 3/4 oz
cream of celery soup
10 3/4 oz
cream of mushroom soup
2 tsp
1 1/2 Tbsp
poultry seasoning
hard boiled eggs, chopped
2 c
chicken broth
1 lb
bulk sausage, cooked, drained, & crumbled
8 oz
water chestnuts, diced
1 c
chopped green onion

Directions Step-By-Step

Crumble cornbread. Dissolve bouillon in chicken broth.
In a giant bowl, combine all ingredients, mixing well.
Spoon mixture into one or two baking dishes.
Bake at 350 - 400 degrees F for 40 minutes, until heated through and just beginning to brown.

About this Recipe

Course/Dish: Other Side Dishes
Main Ingredient: Bread
Regional Style: Southern