Real Recipes From Real Home Cooks ®

christmas dressing

(1 rating)
Recipe by
Lana Eades
Fort Worth, TX

My wonderful mother-in-law, Marie, taught me how to make this marvel of West Texas dressing. We cooked this each and every Thanksgiving and Christmas. Precious memories!

(1 rating)
yield serving(s)
prep time 30 Min
cook time 1 Hr

Ingredients For christmas dressing

  • 6 pkg
    morrison's corn kits, cooked according to package directions
  • 6 slice
    white bread, crusts removed; lightly toasted
  • 1 stick
    unsalted butter
  • 1
    celery whole stalk (not a rib), chopped into small dice
  • 2
    onions, chopped into small dice
  • 2
    32-oz. boxes 99% fat-free, low sodium chicken broth
  • 6
    eggs, beaten
  • 1 Tbsp
    poultry seasoning (make sure it is fresh.)
  • salt and pepper to taste

How To Make christmas dressing

  • 1
    In a large skillet melt butter, and add celery and onion. Cook until mixture is translucent, but not brown. Set aside to cool slightly.
  • 2
    In a VERY large bowl break up the cornbread and the white bread. Then add broth to almost cover. Take a potato masher and blend the two breads and broth. Add the 6 eggs. Then add the poultry seasoning, salt and pepper. Be careful with the salt, because there is still some in the broth.
  • 3
    Pour dressing into a greased throw-away pan. (I use non-stick cooking spray.) Start at 475 degrees for 20 minutes, then reduce to 375 degrees for 45 minutes or so. About halfway through cooking give it a good stir. This dressing is pudding-like when it goes into the oven, but it cooks up into the fluffiest stuff when it comes out!

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