CORNBREAD DRESSING
Southern Cornbread Dressing is a classic dish; honestly, it’s the show-stopper for Thanksgiving. Made with biscuits and cornbread, seasoned with sage, onions, and celery, this dish has been a family favorite for many years.
If you love this classic dressing, you must check out our Sausage Biscuit Dressing. It’s a nice twist on a classic and made with pork sausage, sage and biscuits. It’s delicious!
❤️WHY WE LOVE THIS SOUTHERN DRESSING
We love this cornbread dressing because we love biscuits and cornbread, and when you combine it with sage, onion, celery, and cream of chicken soup, it makes a wonderful side dish that is always a hit. Like I stated earlier, this is my favorite holiday side dish and my family runs to the table to get it.
There is always a big debate about eggs in dressing but this is the way we have always made it and we have never had any complaints.
SWAPS
This is a versatile recipe and can be made with just cornbread, you will just need to add more to make up for leaving the biscuits out. If you have your own broth from the turkey you could add that to this recipe.
I really love this recipe
it’s just like my grandma’s. And I have been making it this way also. I love the way your recipes take me back to my early childhood years growing up in Tennessee. Keep up the great work y’all are doing..
⭐TIP
You don’t have to make cornbread and biscuits from scratch. We do because we make cornbread and biscuits all the time. You can use a cornbread mix and frozen biscuits (make in advance). If that works for you..by all means, make it simple!
Since I don’t always cook a turkey and make giblet gravy to go over this dressing, we like it with the easy brown gravy recipe below and giblet gravy.
OTHER DELICIOUS HOLIDAY DISHES
I gave this recipe a test
run today for our meal after church. I have never made dressing with the soup.. and I can officially say I will never make it any other way! This was wonderful and we all can’t wait to have it again for Thanksgiving! Thank you ladies for all that you do!
Cornbread Dressing
Video
Ingredients
- 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 rubbed sage
- 1 10 3/4 oz. can Campbells Cream of Chicken Soup, undiluted (I think this makes the dressing more moist and most people love it but can be left out).
Easy Brown Gravy
- 2 0 r 3 10 1/4 ounce cans Campbells beef gravy
- 2 packages Lipton Onion Soup
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
Instructions
- 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 2 quart casserole dish. Add dressing 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.
Brown Gravy Instructions
- 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 Instructions
- 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.
Notes
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I haven’t tried this yet but it sounds better than all the other dressing recipes that call for soft white breadcrumbs. I also like how it also calls for either a can or 2 cups of broth. I try to avoid canned broth because it’s so high in sodium. Campbell’s also has unsalted cream of chicken and mushroom soups.
Was wondering if you could add chicken to this and if so would you change anything else?
I’m sure you could and no I wouldnt change anything.
Absolutely delicious! This recipe is moist (I added the cream of chicken soup) but not soggy at all. I used Pillsbury frozen biscuits and a pan of Martha White Cornbread mix
Everyone must have enjoyed it because the my baking dish was empty!
YAY!! I am so glad you gave this recipe a try! It’s our favorite!
Can leftovers be frozen and reheated later? I’m wondering if you have tried it and want to know if it changes the taste or texture when it is reheated. Thank you!
Absolutely we enjoy leftovers for DAYS after Thanksgiving. Many people make this recipe and freeze it weeks before the holiday.
I’ve read that it actually enhances the flavor to freeze it first!
How many canned biscuits do I need to bake to equal 3 cups crumbs? Also, how many cornbread muffins would equal 4 cups crumbs?
The reason why we dont say how many biscuits, because all biscuits are different sizes. People make homemade biscuits, use canned grands or regular size, so there is no way to say how many of a particular biscuit or muffin you need. I can estimate around 6 muffins, but again, you may make muffins BIGGER than I do.
This is similar to my great great grandmother’s recipe. Hers had a cup of green bell pepper, 2 raw eggs, and 3 chopped hard boiled eggs. My son adds a teaspoon of poultry seasoning and a deboned hen to his mixture. So wonderful!!
I really love this recipe, it’s just like my grandma’s. And I have been making it this way also. I love the way your recipes take me back to my early childhood years growing up in Tennessee. Keep up the great work y’all are doing..Vernon
Thank you so much Vernon! We so appreciate your kind words. Have a wonderful day.
Would it work to add some cooked, crumbled breakfast sausage to this recipe? I’ve always added sausage to the Pepperidge Farm cornbread mix and my family loves it, but I’d like to try making cornbread and biscuits from scratch and use your recipe.
Yes, you could easily add that to it, we add it in this recipe: https://thesouthernladycooks.com/sausage-biscuit-dressing/
Has anyone made this in a slow cooker? Wondering if it could be made in it then browned in the oven at the end. I usually make it as written in the recipe directions. Thanks!
Made this dressing last year and it was delicious! Love this recipe so much! Can I make and store it in the fridge the day before without baking and bake it Thanksgiving day?
I think you could but I have never tried it and can’t say for sure how it would turn out.
I’ve made it up the day before and put it in the fridge to cook the next day and it always turns out great. Just make sure have a little broth left in case it needs some to keep it from being dry.
When you double the recipe do you double every ingredient? Including the sage? Thank you
Yes we double each ingredient.
I was wondering, when you double the recipe do you double each ingredient? Even the sage? Just wanted to make sure. Thank you
Yes, we do.
You said you always double this recipe. I was wondering, do you double every ingredient? Including the sage? It is the best dressing I’ve made. My kids ask me to make it every year.
Yes, we double every ingredient.
Love this receipt. We have been making it just like this since Mother passed on the receipt!
YAY!! So glad!
First of all southern folks don’t put eggs in dressing. I am from Alabama and never heard of anyone that did. This is the closest thing to my mom’s dressing except the soup. Tried it once but decided not to do it again. Perfect without it. My daughter says Don’t change a thing .
Yes.. we agree Barbara, there are no eggs in this recipe.
Im from Alabama and Ive never heard of ANYONE that doesnt put eggs in their dressing? Im shocked at this response. What part of Alabama are you from? Im from North Alabama born and raised! Just curious??? It always interests me to see how people in different areas cook the same dish but just a little different! Both recipes sound delicious! To be honest, as long as its dressing and not stuffing, Ive never found a pan of the stuff I didnt love!
This is almost the exact recipe my grandmother made and then my mother. The only addition is the soup. I can’t wait to try it on Thursday!
YAY!!!! Hope you love it!
I gave this recipe a test run today for our meal after church. I have never made dressing with the soup.. and I can officially say I will never make it any other way! This was wonderful and we all can’t wait to have it again for Thanksgiving! Thank you ladies for all that you do.
So close to the recipe I have used for years and always good! The only difference is I use bread instead of the biscuits. I lay out about 6-8 slices of bread the day before so that it becomes very dry and stale. Fix in with the cornbread and other ingredients. Turns out great every time!
I put chicken thighs and trinity in a crockpot overnite. Shred them the next morning to add to dressing along with chopped up boiled eggs.
I have never been able to make good dressing so I tried your recipe. I used my awesome cornbread for the full amount called for. I made my cornbread overbaked so it would stay together better and used four cups of broken pieces and 3 cups of crumbled cornbread. It was quite awesome.
However next time I will use the soup and 1/2 can of water since I prefer a dryer dressing.
This was almost as good as my mother made. LOL. Can it be any different? Mothers make the best.
Thanks
Archie
We are thrilled you gave our cornbread dressing a try and found it to be a hit!
Thank you so much for your quick response and advice. I wish I had found this recipe before Thanksgiving this year. I cannot wait to try it.
I have a couple of questions please. I am definitely going to try this recipe. I have literally tried over 50 cornbread dressing recipes in the last year and have yet to perfect it. The multiple recipes I have used will be pretty good at first, but as soon as the dressing cools, it becomes brick like. I am beginning to think the raw eggs may be what is causing my dressing to become solidified as all the ones I have made have raw eggs, anywhere from 2 to 6 eggs.
If I use your cornbread muffin recipe and your cathead biscuit recipe, will the entire amount of the recipes make up the four and three cups called for in the recipe? Depending on how crumbled the bread products are crumbled can make a difference in the amount of cup size end product. If I use your full amount of the two bread recipes, will that be what is needed?
Thank you in advance for any advice. I am getting slightly desperate to perfect my cornbread dressing recipe.
We make our cathead biscuit recipe, it makes about 8 biscuits and then the cornbread muffins (but we just make up the batter and put it in a round skillet) and that is enough to make this recipe. We don’t normally have any leftover, it all goes in the dressing. I’ve had leftover dressing today for lunch and it wasnt at all “brick” like. The broth and the canned soup makes it very moist. Hope this on works well!
Hi, can poultry seasoning be used n place of the rubbed sage?
You can use whatever seasoning you like. Thanks!
Oh my goodness!! I had a recipe for cornbread dressing, in fact I made 4 different variations and they were all horrible. I was just going to use the plain recipe on the back of Pepperidge Farm Cornbread Dressing to be safe. At the last minute, the day of Thanksgiving, I found this recipe and told my husband this is what I’m going to make. He told me not to do it because we were taking the dressing to a friends home for 8 people and if it does not turn out, that’s what folks would remember! So, I made it almost exactly as it called for. I didn’t have biscuit crumbs. Oh my word!!! This stuff was absolutely amazing, delicious and very little left over. One lady grabbed the remaining dressing and had it for breakfast with two eggs on top for breakfast the day after the holiday. This is a keeper and my notes say, Excellent recipe! Don’t use anyone else’s! Wow! This was a total hit. I doubled the recipe and am glad I did! People couldn’t get enough. I’m glad I found this website! Thank you and thank you!!!
That’s so wonderful!! We’re thrilled it was such a hit for you. It’s definitely one of our favorites. Thank you for the kind comment!
If you doubled the receipt did you bake longer?
When I double the recipe, I just bake it in two pans so now the baking time is the same.
This is a great basic recipe. I added more sage and more broth. Thank you for sharing this recipe. I feel this is the best dressing I’ve made in years.
So glad you enjoyed it!
Where do you get Biscuit Crumbs?
You make them. Please read the post (under KEY INGREDIENTS), it tells you the recipe we use to make our biscuit crumbs. Thanks!
Does the cream of chicken soup serve as a binder in place of eggs? Most recipes will call for eggs.
The cream of chicken soup adds the moisture. This recipe doesn’t need eggs and if you read the comments you’ll see that several say that this is a classic southern dressing because it doesn’t have eggs. Thanks!
Could I use Pepperidge Farm cornbread classic bagged stuffing instead of making my own cornbread? Also, could this be frozen uncooked?
I’ve never made it that way, so I can’t advise. Thanks!
Yes you can. To save time I use a mix of 2/3-3/4 bagged cornbread dressing crumbs + the balance herbed dressing crumbs. And frozen biscuits baked a day prior for a hearty portion of biscuit crumbs.
If I double your recipe will an 11×9 pan be too big? I am usually making bread dressing but some of my family likes cornbread dressing too. I want it to be thick enough to keep the moisture but not so thick it will take forever to cook. Any help would be much appreciated.
This is made in a 2 quart casserole dish. An 11X7 is around 2 quarts. I would think you will need a larger pan than a 11X9 if you plan on doubling this recipe. I would try a 9X13. Thanks!
I use cream of celery instead of cream of chicken soup. My family does not like celery so this way you get the taste of celery.
Made this last night..and the family agreed..this is the best! This will be our thanksgiving dressing!
This is the best dressing recipe ever! Thank you ladies..I’m adding it to the Thanksgiving menu!
This is the best cornbread dressing. I found your recipe years ago and I’ve made it every year. It never fails, it’s perfect every time.
This recipe is the only way to make dressing! It’s wonderful! My family can’t wait for Thanksgiving. Thank you for sharing!
I’m so excited about thanksgiving and making this dressing! I made it last year and my family raves about it!! Thank you ladies for sharing wonderful recipes!
This is the first time I have seen dressing made the way my mother and I have always made it but without the soup. Think I might try it. I like a moist dressing. Thank you for sharing.
You’re very welcome! Hope you love it!
You’re right ladies..this is the best cornbread dressing! I made it yesterday as a trial run before Thanksgiving and this will be my new recipe! I have never made it with the soup and that’s a game changer!
YAY!! So glad you enjoyed it! We love this recipe too, can’t wait for Thanksgiving! Thank you for trying it.
I love this website so much! I agree this is the best cornbread dressing! I can’t wait to make it again this Thanksgiving!
I can’t wait to make it either! My favorite side dish!
I sent a question but somehow didn’t make it here in time for Thanksgiving. So I decided to try it anyway! I made gluten free cornbread and gluten free soda bread (instead of the biscuits) and it turned out great! My husband who “hates” cornbread dressing even went back for seconds! Thanks for the wonderful recipe!!
You are very welcome so glad it was a hit!!
Wonderful! I am not a fan of cornbread dressing, but this recipe just changed my mind. Followed the directions as written and the dressing turned out great.
This is the best cornbread dressing I’ve ever had! I made this for our work dinner today and there wasn’t one crumb left and so many people asked for the recipe! This website never disappoints. I’m making it again for my family on Thursday. Thank you!!
Y’all are amazing. Love your recipes, I have made a lot of them and my family loves them. Thank you ❤️
Thank you so much! We’re thrilled you are enjoying our recipes.
Try adding chopped up raw bacon to the top before you bake it…its a game changer!!!!!!
I am a southern born and bred gal and I put chopped eggs in mine, it’s good that way as well. I just recently started using cream of chicken soup. It turned out really well. I use broth and soup. I don’t use biscuits or white bread in my dressing but like to add a bag of Pepperidge Farm stuffing mix to it. I season to taste as I go. I have tried adding different things to it over the years but always go back to the way my mother made it. I always try someone else’s dressing when I’m invited to eat there. I usually like their recipes too. Holidays are made for eating and we should try new things.
I have tried many stuffing/dressing recipes over the years looking for something close to what my family made when I was a child. Until now the search did not yield good results. I figured that if anyone would have what I was looking for it would be The Southern Lady Cooks. And you did. My husband who doesn’t really care for dressing could not stop eating it. Not only at Thanksgiving but for several days afterwards. I froze some of the dressing and he informed me that I needed to defrost it and let him finish so I could make more for Christmas dinner as well.
Thank you so much!
Oh my gosh..this is just wonderful! So glad this recipe was such a hit. It’s a family favorite at our house too.
Sounds yummy, but…..Which cornbread recipe is used for the 4 cups of crumbs? Is it linked somewhere? How many biscuits should we need??
Thanks!!
The recipe clearly states “3 cups of biscuit crumbs.” I can’t tell you how many biscuits it would take, everyone makes their biscuits in different sizes. You can use any cornbread or biscuit recipe you like. If you want to use one of ours, we have over 50 biscuit and cornbread recipes on this site. Any of them will work. I normally use our cornbread muffins and cathead biscuits. Thanks!
Love it, finally a recipe just like the one my mother taught me to make 55 years ago! The only difference is I don’t add cream of chicken soup but a small, diced apple.
Thank you for bringing my southern roots back to the kitchen and providing the delicious recipes taught to me years ago! Now I have them with the proper measurements No more guessing!
Happy Thanksgiving
Can you triple this recipe for a large crowd?
Of course.
Southern folks do not put eggs in dressing, must be a northern thing. This is a very good recipe. Probally the best” thank you.
Barbara, my grandmother never put eggs in her dressing either, only the eggs used to make the cornbread, and I make mine the same way. I’ve seen other southern folks recipes that include eggs, too, and I always scratch my head wondering WHY?? I also don’t put any kind of bread (crumbs, biscuits, etc.) in mine either. I guess it’s whatever you’re used to.
My grandmother made it this way, so that’s the way it’s made. I never measure, just taste to see what’s missing. Also, make huge batch and freeze enough “wet” uncooked to use for Christmas Dinner.
Finally! The correct way to make dressing! No eggs, just like my Southern grandma made. It’s sooo good
This is how my mother always taught me to make it and how we have enjoyed it for many years.
This is the best dressing! It wouldn’t be Thanksgiving without it! Also it has no eggs! Delicious!
This is the recipe that my mother in law taught me over 50 years ago and I still make it for our family at Thanksgiving. Everyone always asked for seconds so I always make extra.
This recipe sounds terrific! I`m ready to put on a few pounds after feasting on this.
I love cornbread dressing and will definitely use this one for Thanksgiving! I’m ready to put on a few extra pounds after eating this delicious dressing!
Could you make this ahead? If so how?
I’ve never made it ahead of time and think it would be best made on the day of your meal. It doesn’t take long to cook and is probably best fresh.
Beginners question- do the corn bread crumbs and biscuit crumbs need to be dried or can you use moist?
Hi Tanya,
I just use 1-2 day old biscuits and cornbread. You certainly don’t need to put the crumbs in the oven and dry them out but they shouldn’t be wet. I hope that makes sense. A little moisture won’t hurt anything. Good luck!
what is the best size casserole dish to use for this?
We use a 2 quart baking dish.
What size casserole pan would I use? 13×9 or 8×8? May seem like a silly question but my mother-in-law passed away recently and I will be doing all the cooking for our small gathering this year. I am trying to plan out everything in advance and hopefully prepare some dishes the night before. I noticed in the comments that some shared they prep the night before and bake on Thanksgiving day. Thank you for all your advice.
Barbara.. I used a 2 quart dish, but I do think a 9X13 would work. The 9X13 is a 3 quart, so if you plan to make a little extra it will be fine.
I make a similar dressing but learned years ago to put my celery and onions in my slow cooker on low just before I go to bed. In the morning they are nicely cooked and caramalized and the kitchen smells great and I am ready to put my dressing together!
My grandmother made her dressing with cornbread and biscuits, but as time passed, my aunts, changed theirs to use homemade white bread mixed with cornbread. butter, onion, celery all chopped and broth to mix it all together, we used poultry seasoning, and eggs added last. I then changed mine to make my own bread crumb and homemade cornbread with all the other ingredients. My niece in law is learning my way for her husband, my nephew’s, family.. Really a sweet thing to do to carry on that tradition.
This is the best cornbread dressing! The cream of chicken makes it so moist. I swear it doesn’t even need the gravy. I love that it has no eggs, that’s the way it’s supposed to be made.
Thank you! We totally agree!
Love your recipies
So glad this recipe doesn’t have eggs. A real southerner doesn’t put eggs in it. Sounds like my recipe.
This is the way we have always made it 🙂
How many servings does this make? Looks a lot like my recipe but a bit simpler which I love! Love your posts!!
I would say about 10 servings, Rhonda, if you consider 1/2 cup servings.
I make my cornbread dressing similar to this, but I bake it in my cupcake pans it is easier to hold & eat after you want to snack later or with a turkey sandwich.
That is so smart!
Is the sage, rubbed or ground!
I use rubbed.
I make this dressing too. I add browned sausage and chopped apples along with a couple of eggs. It is yummy. Thank you for all of your great recipes.
Sounds delicious Jean! Glad you enjoy the recipes!
I made this dressing for Thanksgiving. I followed the recipe exactly but grated the cornbread and bread – and grated some homemade hushpuppies in to make up the 4 cups of cornbread crumbs. It was OUSTANDING! Thanks for this recipe! 🙂
Why would you grate cornbread. Never heard of this.
I make my dressing similar, using 3-4Raw eggs and enough broth yo make up a little thicker than cornbread mixture bd use poultry seasoning
I think cornbread is the only kind there is! Love it!
This is the kind of dressing my family has made for over fifty years but we also cut up one med onion, five stalks of celery cut into small sizes and we add one bell pepper cut in small pieces it gives it a wonderful taste all cooked together. When you take it out of the oven the smell fills the whole kitchen and gives you a feeling of warmth and family gatherings of the past.
This is the same recipe that I use for my dressing. I also add about I/2 can of Cream of Chicken Soup. I use the other half to help thicken my giblet gravy.
Just like our family recipes. I can remember some using raw eggs to bind and some do not. What is your thinking on this? I used to but now do not. Doesn’t it kind of make it somewhat cake like?
Yes, I think you are correct, Juanita. I used to add eggs, too, but don’t anymore.
I’m so glad you don’t use eggs, I hate eggs and that’s why I have never made a cornbread dressing before so when I saw your recipe with no eggs I got so happy. I will be making this for sure. Thank you for sharing! 🙂
Ok, Southern Lady, I have alwayz used egg in dressing, but I’m gonna trust you– make a trial recipe (no egg), see how to do the Thanksgiving dressing.
I grew up with cornbread stuffin but it always had sausage and or bacon in it!
So happy to find this recipe. Very close to my mother’s recipe. Love your website.
My sister makes delicious dressing—very similar to your recipe except for additional eggs. Another secret she has—-make dressing and sit in refrigerator overnight to let favors marry and cook the next day.
I think this might be a good idea! PLUS, it leaves alittle more time to handle the other dishes later. Love it, thanks.
Kinda like the one that I use but I use poultry seasoning
I like mine made the same way as some of the others by sautéing my vegetables first in about 2tble spoons of butter and a little poultry seasoning.
I use cream of Celery,instead of chpd. celery,and I also use the Cream of Chicken,and cook a chicken,for my broth.Ao many ways to experiment with this dish
I use poultry seasoning instead of the sage, it’s too strong for my taste. I also add cream of chicken soup.
Yummy, looks great!
Gonna make this today. I have no doubt it will turn out really good. I have never had anything to say about your recipes except that Mmmmm , they is good. Thanks for sharing.
Well, we made this and it turned out terrific. We baked it at 365 for 35 minutes and we added some shredded chicken. It was so dog gone good. thanks again.
Sounds great. Grew up in Kentucky and my poor mother had to make three kinds of dressing every year, the dressing you make for most of us, one without sage for my cousin and with oysters for my dad. Can’t wait to sit down and have turkey, dressings and all the trimmings. Thank you so much for sharing all your wonderful recipes with us throughout the year. Happy Thanksgiving to you and yours.
Thank you Cora and I hope you have a wonderful Thanksgiving as well.
I always use a can of cream of mushroom soup too..doesn’t add any flavor,but great for moistness.
I think this might be a good idea! PLUS, it leaves alittle more time to handle the other dishes later. Love it, thanks.
This sounds close to mine but I add a small can of water chestnuts (chopped fine) and a handfull of pecans pieces. The family loves it.
Like what I make but I use poultry seasoning instead of sage, no soup
My mother made dressing very similar to this. Before baking she would often push large chunks of boiled or baked chicken breasts into the dressing until they were completely covered.
wat can u use if u dnt have biscuit crumbs?
You can use the cornbread by itself or any other kind of bread with it, Jojo.
You can use any kind of bread! You can use just cornbread, if that’s all you have on hand.
My mom has made this dressing for 20 years… she uses a can of cream o chicken AND a can of cream o celery… basically to a 13×9 pan of cornbread and shredded chicken……..sooo good.
MY MOM USED THIS TYPE OF DRESSING TOO FOR MANY YEARS. LOVE IT!! JANICE PEDEN
This is exactly the way I have been making my cornbread dressing for years, I only leave out the celery as celery does not like me…LOL. Plus I sprinkle the top with Paprika and Parsley before baking, it gives it a nice color.
Our family cooks always add an egg to the giblet gravy, either a finely chopped boiled egg or or a raw egg slightly beaten and dropped into the boiling gravy. Makes a richer gravy.
I am new to your blog. All your recipes look wonderful! Can’t wait to try some.
If you click on the post and look at the bottom of the post, it should show where you can share on twitter, e-mail, etc.
You are making my mouth water…looking do forward to dressing!!
Your dressing sounds yummy! It’s almost like the kind I make except I have never thought to put butter in mine! I bet that really adds a great flavor and I’m gonna try it this year. We like spice in our house so I always add a can of chopped green chilies and a few slices of diced pickled jalepeno to my dressing.
This is so good!!!!!!!!!!!!!!!!!!!!!
Love you Mom!