This is the cornbread dressing my mother made every year for Thanksgiving. She also made turkey and dressing for Christmas, which meant we got to have this wonderful dressing again so soon after Thanksgiving. I remember waking up to the wonderful smell of onions and celery sautéing in butter - nothing smells better. I recommend serving it with homemade cranberry sauce which is simple to make.
This dressing recipe can be put together and frozen, and it’s nice to get some of the Thanksgiving cooking out of the way in advance. I’ve kept it in the freezer for three to four weeks and you’d never know it was ever frozen.
Years ago I made this dressing and put it in the freezer in preparation for Thanksgiving at our Georgia pond house. Just before the holiday a thief broke into our pond house taking our new flat screen and some other electronics. Worst of all, they left the freezer door open ruining everything including my dressing. It was a mess, and losing our new TV was bad enough, but I was equally upset about losing food in the freezer.
- Cornbread (click HERE for recipe)
- 8 slices dried white bread (click HERE for recipe)
- 4 tablespoons butter (1/2 stick)
- 1 sweet onion, chopped
- 7 celery stalks, chopped
- ¾ teaspoon salt
- ½ teaspoon pepper
- 4 cups chicken stock
Preheat oven to 375 degrees. Crumble cornbread and white bread slices into a large bowl and set aside. Melt butter in a large skillet. Add onion, celery, salt, and pepper. Cook until tender about 8 minutes. Add onion and celery to the bowl of bread crumbs. Stir in chicken stock until combined. Transfer dressing to a 9” X 13” baking dish that has been sprayed with a nonstick cooking spray. Bake for about 45 minutes until browned. Remove from oven and serve hot. Serve with homemade cranberry sauce.
Note: Dressing can be made ahead and frozen. After transferring dressing to a 9” X 13” pan and before baking, wrap pan well with foil and place in the freezer for up to four weeks. Allow dressing to thaw in the refrigerator and bake as directed.