Real Recipes From Real Home Cooks ®

mama's dressing

Recipe by
Felecia Thierry
Atlanta, GA

Make giblet gravy or turkey gravy. Serve with cranberry sauce. Feeds 12-14 side servings.

yield 12 -14 side servings
prep time 1 Hr
cook time 1 Hr
method Bake

Ingredients For mama's dressing

  • 1
    homemade or bought cornbread
  • homemade or bought chicken stock
  • 1/2 lb
    sage breakfast sausage
  • 1 md
    onion, diced small
  • 3 stalk
    celery w/ leaves, diced small
  • 3-4
    leftover bread or biscuits
  • 1/2 Tbsp
    ground sage
  • 1 Tbsp
    poultry seasoning
  • 1 can
    cream of chicken
  • 1 can
    cream of celery
  • 2
    eggs, beaten
  • 1/4 c
    vegetable oil or 1/2 stick melted butter
  • salt and pepper, to taste
  • 1/2 c
    green bell pepper, diced small, optional
  • 2 tsp
    celery seed
  • 3 Tbsp
    carrot, shredded/grated, optional
  • 1 Tbsp
    chicken powder/base
  • 1 c
    shredded chicken
  • 1
    scallion, chopped, optional
  • 1 Tbsp
    parsley, chopped, optional
  • 1/2 Tbsp
    onion powder

How To Make mama's dressing

  • 1
    Make cornbread. (You can use box or bought cornbread. Not sweet cornbread.)
  • 2
    Crumble & brown the sage breakfast sausage.
  • 3
    Lightly sauté the onions, celery, and green bell pepper in sausage drippings. Add carrots ans scallions to the sauté at the end.
  • 4
    Crumble the cornbread in an extra large bowl. Add leftover bread/biscuits, crumbled.
  • 5
    Add into the bread mixture the veggie sauté and the remaining ingredients. Pour enough chicken stock to make mixture a little loose if you are going to have the dressing marinate in the fridge overnight (which I recommend). But do not make mixture too loose if you are not marinating overnight. (HOLD OFF OF THE VEGETABLE OIL, EGGS, AND PARSLEY IF YOU ARE MARINATING OVERNIGHT. THESES INGREDIENTS GO IN RIGHT BEFORE YOU PLACE IT IN THE OVEN.)
  • 6
    Next day or same day, add vegetable oil & 2 eggs. Add more stock to mixture to make mixture less stiff but not too loose.
  • 7
    Pour into a large greased sheet pan. Bake 45 minutes to 1 hour until brown around edges & toothpick comes out clean.
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