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We Southerners love cornbread dressing. I make it from leftover cornbread and biscuits that I keep frozen. You can serve it with chicken, pork or even beef. Cornbread dressing is good for the holidays or just anytime!4 cups cornbread crumbs 3 cups biscuit crumbs 1 medium onion, chopped 1 cup celery, chopped 1 stick butter or margarine 1 teaspoon each salt and pepper 1 (14 oz ) can chicken broth or 2 cups turkey broth 1 tablespoon sage 1 (10 3/4 oz.) can Campbells Cream of Chicken Soup, undiluted (I think this makes the turkey more moist and most people love it but can be left out). In a large bowl mix the cornbread and biscuit crumbs, add onion, celery, salt, pepper, sage, and mix well with a spoon. Melt butter and pour over mixture. Add broth and soup and continue mixing. Spray or grease a casserole dish. Add stuffing and bake at 400 degrees for 35 minutes or until brown around the edges. Note: Some people like to cook the onion and celery in butter before adding to the cornbread mix. I have tried it both ways and don’t see a lot of difference since you are going to bake it anyway. My family never noticed if I did this or not. You can do it whichever way you like. Since I don’t always cook a turkey and make giblet gravy to go over this stuffing, we like it with the easy brown gravy recipe below and giblet gravy. I am giving you my recipe for Giblet Gravy, too. Easy Brown Gravy 2 0r 3 (10 1/4 ounce) cans Campbells beef gravy 2 packages Lipton Onion Soup Whisk together and heat in microwave about five minutes. (This gravy is great over mashed potatoes, dressing and any kind of meat and great if you need a quick gravy) Makes about 4 cups. Giblet Gravy Giblets from turkey (heart, gizzard, liver and neck) 4 cups water or chicken broth 1 teaspoon salt 1/2 teaspoon black pepper Drippings from turkey pan (about a cup) 3/4 cup self-rising flour Boil giblets in water or broth until cooked. Remove and chop. I remove the skin from the neck and pull any meat off the bone. Discard neck bone. Put meat and giblets back in water or broth and add salt and pepper, flour and drippings. Continue cooking while stirring continuously with wire whisk until thickens. Serve over stuffing or dressing. Makes about 5 cups. Enjoy! If you like this recipe, you might also like my recipe for Savory Corn Pudding. Be sure and PIN for later: © The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder. Feel free to “share” with your friends by clicking on the Facebook, Twitter or Pinterest buttons below. You can PRINT by clicking on the printer icon below. It is the green square below with a printer inside the square right beside the twitter, Pinterest and Facebook icons.