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


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

How to Make Mama's Dressing


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

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About Mama's Dressing

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

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