Thanksgiving Dressing

Thanksgiving Dressing

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Kimberly S


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.


★★★★★ 1 vote

1 Hr
40 Min


  • 2 pkg
    cornbread mix, prepared as package directs
  • 4 slice
    toast, dried and crumbled
  • 2
    ribs of celery, chopped
  • 1 tsp
    (= 1 cube) chicken bouillon
  • 10 3/4 oz
    cream of chicken soup
  • 10 3/4 oz
    cream of celery soup
  • 10 3/4 oz
    cream of mushroom soup
  • 2 tsp
  • 1 1/2 Tbsp
    poultry seasoning
  • 4
    hard boiled eggs, chopped
  • 2 c
    chicken broth
  • 1 lb
    bulk sausage, cooked, drained, & crumbled
  • 8 oz
    water chestnuts, diced
  • 1 c
    chopped green onion

How to Make Thanksgiving Dressing


  1. Crumble 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.

Printable Recipe Card

About Thanksgiving Dressing

Course/Dish: Other Side Dishes
Main Ingredient: Bread
Regional Style: Southern

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