Christmas Dressing Recipe

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Christmas Dressing

Lana Eades


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 vote
An army
30 Min
1 Hr


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


1In a large skillet melt butter, and add celery and onion. Cook until mixture is translucent, but not brown. Set aside to cool slightly.
2In 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.
3Pour 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!

About this Recipe

Course/Dish: Other Side Dishes