Cornbread Dressing
This Cornbread Dressing is a holiday classic. perfect for any traditional Thanksgiving. This cornbread dressing is made with chicken soup so it's very moist and loaded with flavor. Add this recipe to your holiday recipe list.
Servings: 8 servings
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.
Video
Notes
We store this in an air tight container in the fridge. As far as reheating you could easily reheat in 350 in the oven, just check until its warm. You don't want it to dry out though.