cornbread dressing

Best Stuffing Recipe

By Chef Keish

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Discover the best Thanksgiving cornbread dressing recipe that brings together all the comfort of a traditional stuffing recipe with a touch of southern charm. This old-fashioned stuffing dressing recipe captures the flavors you love, blending moist cornbread with savory herbs, perfect as a turkey stuffing recipe traditional enough for any family gathering. Inspired by popular stuffing dressing recipes from pioneers in the kitchen, this simple stuffing dressing recipe is both easy to make and deliciously satisfying. Whether you're searching for a stuffing dressing recipe for turkey or simply want the best stuffing dressing recipe for any occasion, this dish is sure to impress and become a holiday favorite!

Best Stuffing Recipe

Madea1953

Servings

15

Prep Time

30 minutes

Cook Time

75 minutes

Cuisine

Southern

Category

thanksgiving


Tip#1: Always make your cornbread the night before. It crumbles better when it is cold, and the flavors have had time to set. Plus –I’m sure you are going to be busy this day, so prep what you can. Here is my easy cornbread recipe. Click here for it.

Tip#2: Use Cream of Mushroom soup instead of cream of chicken. This is our family secret.

Tip#3: Start this recipe at least one hour after the turkey has begun to cook. You will need the broth off the turkey. 

Ingredients

  • Day old cornbread

  • 1 cup Large Yellow Onion, diced xs

  • ½ green pepper, diced xs

  • 7 Stalks of Celery, diced xs

  • 2 tablespoons Poultry Seasoning

  • 2 tablespoons Fresh Sage

  • 5 cups Meat Stock

  • 2 Eggs, boiled

  • Salt, Pepper and Garlic Powder

  • 2 cans Cream of Mushroom Soup

  • 2 Tablespoons Unsalted Butter

Directions

  1. Preheat your Oven to 400 degrees

  2. Grab the turkey gizzards and all the meat from inside the turkey. Season them with Salt, pepper and garlic powder and boil in a pot for 30 minutes

  3. At the 15 minutes mark, add 2-3 eggs to the pot to boil for the remaining cooking time, then set aside to cool

  4. Remove meat from the broth. Do not throw the broth away. Add 2 cups of broth from your turkey to this broth. If you do not have a turkey, chicken stock will do. set aside.

  5. Chop up your gizzards and etc into small pieces. aim for these to be chopped around the same size as your onions and celery.

  6. Grab your day-old cornbread from the fridge and sit aside so it can get up to room temperature

  7. Add your Onion, Celery, Cream of Mushroom soup, gizzards, and all of your seasonings to your crumbled corn bread mix.

  8. After this mixture is together, slowly add your meat broth to the mixture is just a little thicker than wet cornbread.

  9. Taste, then add more seasoning in this order, sage, salt, poultry seasoning pepper. Taste your batter after adding each seasoning till you get the blend you are looking for. Sage and Poultry seasonings are not all created equal. Keep adding until the sage is bursting with flavor over the other seasonings.

  10. Place in the oven, add butter on top

  11. Cook for 35 minutes

  12. Once Done, slice your boiled eggs to use as garnish in your gravy.