Three Generation Cornbread Dressing

Donna Graffagnino


My grandmother used to make this dressing, then my mother took over cooking for the family and added her spin to it. When I took over most of the holiday cooking I also added my spin to it. It's just gotten better throughout the generations. Most cornbread stuffings/dressings don't have rice as an ingredient or a lot of meat, but mine has both. I cook down several big thick turkey necks and pull the meat from the bones and add that to the dressing. It's really a meal in itself, but add a little turkey gravy and cranberry sauce... it's almost as good as dessert!


★★★☆☆ 1 vote

1 Hr 30 Min
1 Hr



  • 5 - 6 large
    turkey necks
  • ·
    turkey giblets
  • 1 large
    onion, quartered
  • 2 large
    carrots, cut into thirds
  • 3 stalk(s)
  • 5 - 6
    garlic cloves, whole
  • 1 Tbsp
    whole peppercorns
  • 1 Tbsp

  • 1
    9 x 13 pan of prepared cornbread (scratch recipe or jiffy mix)
  • 1/2 stick
    butter or 4 tbsp bacon drippings, or 1/2 and 1/2
  • 3 large
    onions, diced
  • 2 bunch
    green onions, sliced thin
  • 1 large
    bell pepper, diced (any color)
  • 4 stalk(s)
    celery, diced
  • 1/4 c
    garlic, minced
  • 1 - 2 bunch
    fresh parsley, chopped or 1 cup dried parsley
  • ·
    *sage to taste if you like it (i don't use sage in my dressing
  • 3 - 4 c
    slightly under-cooked white rice
  • ·
    salt, black pepper, cayenne to taste
  • ·
    stock from necks and wings or from turkey drippings

How to Make Three Generation Cornbread Dressing



    In large stockpot, add all ingredients and cover with about 3-4 inches of water. Bring to a boil and simmer for about an hour.

    When stock has cooled a little, pour liquid through a large strainer and discard the seasonings. Set stock aside.
  2. Remove necks and wings to a plate and when the meat is cool enough to handle, pick the necks and wings free of meat and set aside. Chop up the giblets very small. Discard bones.

    Crumble corn bread into very large bowl. Add cooked rice, reserved neck and wing meats, and parsley. Mix well.
  4. In large skillet, saute onions, celery, bell pepper, garlic in bacon grease/butter until tender. Add to cornbread mixture, add parsley and a little salt & pepper. Mix well and taste. Add salt & pepper as needed.
  5. Pour mixture into 1 or 2 large baking pans and add a lot of stock to the mixture. You want this to be very wet and to see little puddles of juice throughout the dressing.
  6. Bake in 350 oven about 30-40 minutes until top is golden brown.

Printable Recipe Card

About Three Generation Cornbread Dressing

Course/Dish: Rice Sides, Side Casseroles
Main Ingredient: Bread
Regional Style: American
Dietary Needs: Kosher, Low Sodium, Low Carb
Other Tags: For Kids, Heirloom

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