Mama's Dressing

Mama's Dressing Recipe

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Felecia Thierry


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


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12-14 side servings
1 Hr
1 Hr


  • 1
    skillets of cornbread
  • 4-5
    chicken backs for stock
  • 2
    chicken thighs
  • 1 lb
    sage breakfast sausage
  • 1 medium
    onion, small chopped
  • 4
    celery stalk w/ leaves, chopped small
  • 3-4
    leftover bread or biscuits
  • 1 Tbsp
    ground sage
  • 1 Tbsp
    poultry seasoning
  • 1 can(s)
    cream of chicken
  • 1 can(s)
    cream of celery
  • 2
    eggs, beaten
  • 1/2 c
    vegetable oil
  • ·
    salt & pepper to taste

How to Make Mama's Dressing


  1. Make cornbread. (You can use box cornbread)
  2. Boil chicken backs & thighs. (You can do them separately.) Then cool. I use chicken backs for fat & flavor; thighs for the meat.
  3. Crumble & brown the sage breakfast sausage.
  4. Sauté the onions & celery in sausage drippings.
  5. Crumble the cornbread in an extra large bowl. Add leftover bread/biscuits, crumbled.
  6. Mix into the bread mixture sage, black pepper, salt poultry seasoning, sausage, onions, celery, cream of chicken & cream of celery.
  7. Pull apart chicken thighs & any meat on chicken backs then put in mixture.
  8. 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.
  9. Next day or same day, add vegetable oil & 2 eggs. Add more stock to mixture to make mixture less stiff but not too loose.
  10. Pour into a large greased sheet pan. Bake 45 minutes to 1 hour until brown around edges & toothpick comes out clean.

Printable Recipe Card

About Mama's Dressing

Main Ingredient: Bread
Regional Style: Southern
Other Tag: Heirloom

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