thanksgiving dressing
(1 RATING)
Georgia Boatwright gave my momma this recipe at least 30 years ago. It is almost a meal in itself. It involves a great deal of preparation, but it is so worth it and the making of it is part of our family's tradition. From the time they were 2 years old, my children have helped to make it. (Toddlers are excellent crumb-makers!) My youngest loves it so much, I sometimes make it even when it isn't Thanksgiving.
No Image
prep time
1 Hr
cook time
40 Min
method
Bake
yield
LOTS!
Ingredients
- 2 packages cornbread mix, prepared as package directs
- 4 slices toast, dried and crumbled
- 2 - ribs of celery, chopped
- 1 teaspoon (= 1 cube) chicken bouillon
- 10 3/4 ounces cream of chicken soup
- 10 3/4 ounces cream of celery soup
- 10 3/4 ounces cream of mushroom soup
- 2 teaspoons sage
- 1 1/2 tablespoons poultry seasoning
- 4 - hard boiled eggs, chopped
- 2 cups chicken broth
- 1 pound bulk sausage, cooked, drained, & crumbled
- 8 ounces water chestnuts, diced
- 1 cup chopped green onion
How To Make thanksgiving dressing
-
Step 1Crumble cornbread. Dissolve bouillon in chicken broth. In a giant bowl, combine all ingredients, mixing well. Spoon mixture into one or two baking dishes. Bake at 350 - 400 degrees F for 40 minutes, until heated through and just beginning to brown.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Side Dishes
Keyword:
#cornbread
Keyword:
#stuffing
Keyword:
#Thanksgiving
Method:
Bake
Culture:
Southern
Ingredient:
Bread
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