I do! I’ve been making this dressing for over 20 yrs and everyone loves it. It’s as close to my grandmother’s as I could find. It makes a lot, but freezes well.

From Southern Living magazine, 1998:

2 cups cornmeal

1/2 cup all-purpose flour

2 tsps baking powder

1 tsp baking soda

1 tsp salt

1 tsp sugar (optional)

6 lg eggs, divided

2 cups buttermilk

2 tbsp bacon drippings or melted butter

1/2 cup butter

diced onions (I use one small sweet yellow onion)

4 celery ribs, diced

16 oz Pepperidge Farm herb stuffing

5 cans chicken broth

Seasonings (see below)

_________________________

Make cornbread:

Combine first 5 or 6 ingredients in large bowl. Stir together buttermilk and 2 eggs; add to dry mixture. Stir until moistened.

Heat bacon drippings or butter in 9-in round cake pan or iron skillet in a 425 oven 5 minutes. Stir hot drippings into batter. Pour batter into cake pan or skillet.

Bake at 425 for 25 minutes or until golden; cool and crumble.

__________________________

Melt 1/2 cup butter in skillet over med heat, add onions and celery, saute until tender.

Stir together remaining 4 eggs in large bowl, stir in cornbread, onion mixture, stuffing mix, and broth until blended. (At this point, I season very liberally with poultry seasoning — use any seasonings you like.)

Spoon dressing into greased 9x13 baking dish, plus 8x8 or 9 in baking dish. (Cover and freeze up to 3 months if desired. Thaw 8 hrs before cooking.)

Bake bigger dish at 350 for one hour, smaller dish for 50 minutes, or until browned. I usually have to cook longer, but my oven is ancient and grouchy. Just check the middle with a spoon to see, it’ll be obvious if it’s not cooked enough.

Mmm, I can smell it cooking. :)

ETA: This can be assembled the night before, refrigerated, then cooked the next day.

Thanks Jinx! Sounds delicious!!

That is a scrumptuous sounding recipe, Jinx. If I were to make it, I might eat an entire pan of it myself (really, not kidding.)

Zalco, I nearly do eat the whole pan by myself! We always have a lot leftover, I eat it for days. :D

I forgot something last night, very important … leftovers are 100% better reheated in the oven. I don’t recommend using a microwave for reheating, it changes the texture a lot.

Also, I’ve frozen it after cooking, and it’s great. Thaw and reheat. I usually freeze it in single servings, rather than the whole pan.

I still have the clipping in my Thanksgiving recipe folder:

I wish I’d clipped the recipe for Pam’s cheese wafers. :D

I love bread, and warm bread makes me swoon, but I don’t care for stuffing/dressing. Maybe because it was only served with turkey and I don’t like turkey, so it is tainted by association? Maybe because my Mum, who is a wonderful woman, was not a particularly good cook? Maybe as an adult I’ve never made it because if I do like it, the last thing I need is a big pan of warm bread calling me?

Sorry, none of that furthers your discussion on stuffing. Thanks for letting me work through my issues like you’re my therapist. Same time next week?

hhireno 😂

You just get yourself over to my house, I’ll change your mind. And we can share our issues while eating my dressing that you’re going to fall in love with.

This is my mother’s dressing recipe. Best if all except eggs and broth are assembled and refrigerated the day before for the flavors to meld. Make sure you do not use too much poultry seasoning. It can overpower the dish quickly.

The Cornbread Recipe from the Tyler Jr. League Cookbook.

BB, that looks very close to the recipe I lost. It might be the same one. For the dressing it does not give any measurements. If you know them I would love to get them!!

That recipe is very interesting Jinx, and sounds good! I've never made dressing where you just mixed the corn meal in! I make a dressing similar to BBSTX's (with a few more ingredients) where you use cornBREAD. I make my cornbread ahead of time. I like to throw in a bag of the stuffing mix also.

Jinx, I really loved the recipe I had as it had a mix of cornbread and white bread. I wonder if there would really be a difference in just using cornbread or I could take your recipe and and cut back on the cornbread amount and add stale white bread. Hmmmm....

Tina, my recipe is making the cornbread separate, then crumbling it up. I make the cornbread ahead of time, too. :)

Ak, I think it might work!

Akt, we just do it ”to taste” or actually ”to smell.” My mother would not taste anything ever while she was cooking nor were we allowed to taste. But she had a smeller that was oh-so-accurate!

My sister is the one who most often makes the dressing now. I’ll call her in a little while and see if she’s got a feel for how much. I know it wasn’t much ”other bread.” Maybe a biscuit or two leftover from breakfast. If that didn’t look like enough, then Mom would toast a couple of slices of bread and add it, crumbled up very fine. The end product that went into the oven was a 9x13 pan nearly full.

This is a good one from the blog Entertaining with Beth. she also has a video for it. i cant post a link on my ohone for some reason, but if you go to entertainingwithbeth.com then search for stuffing. You can keave out the sausage but I wouldn’t (and don’t).

For me the whole point of Thanksgiving dinner is the stuffing/dressing, avec gravy. That's it.

I have all the components of poultry seasoning growing in my garden so I would rather use fresh herbs instead.

“For me the whole point of Thanksgiving dinner is the stuffing/dressing, avec gravy. That's it.”

Agree! 😄

I’m thinking of making it this Christmas, too. Really craving it after this thread.

Sorry! I read the recipe wrong! LOL I thought you had some new way of making dressing!! LOL

This was what Mom made for years and everyone loved, so I still make. I believe it's from the back of something originally. Maybe the Pepperidge Farms stuffing mix.

Cornbread Dressing

1 package Cotton Country Cornbread Mix by Martha White. Bake and cool.

(I add an egg and use milk instead of water.)

~~~
1 cup onions, chopped
1 cup celery, chopped
3/4 cup of margarine, melted
3 cups Herbed Seasoned Stuffing Mix by Pepperidge Farm
2 cups chicken broth
3 eggs, beaten
1/2 teaspoon black pepper
1/2 teaspoon salt

Cook onion and celery in margarine until tender.
Crumble cornbread into a large bowl, add Pepperidge Farm mix, onion and celery. Stir well.
Add chicken broth, eggs, pepper and salt. Mix well.

Spoon dressing into a lightly greased baking dish or pan. (4 qt or 13"x9")

Bake at 350 degrees for 50 minutes or until lightly browned.

Feeds approximately 8 people.

~~~~

Wheb DD1 lived in San Francisco, I would take the cornbread and stuffing mixes with me and make for her. I always made two pans, she would freeze one, but both were usually eaten before I left a week later.

I find the variations of stuffing/dressing so interesting. Growing up, I spent holidays at 2 sets of grandparents who lived near us. Maternal grandmother made a very savory stuffing using white bread (no cornbread). Paternal grandmother also used only white bread but added raisins.

My DH and kids never cared for the texture of traditional stuffing until I came across an old Williams Sonoma cornbread stuffing recipe that also included sausage. So now I really enjoy cornbread and sausage in my stuffing. I always wing it, and it comes out delicious.

I want to try your recipe, Jinx--I've never incorporated eggs.

@amykath, Sister says it is one medium onion, 2-3 ribs of celery - add a 4th if they are small or if you like a more pronounced celery flavor, and 2 or 3 green onions (white and green parts) sliced thinly. Mother chopped her onions and celery pretty finely.

Sister says when you cook the dressing make sure the middle is set but not dried out.

Thanks Allison and BB. I swear by the eggs! They make a massive difference.

I love dressing!

@Jilly Pam’s Cheese Wafers Recipe https://www.myrecipes.com/recipe/pams-cheese-wafers

You can find most all of the old Southern Living Recipes online. This one matches up with the date on your clippings, too!

We make the Cheese Wafer recipe out of the Tyler Jr. League cookbook. It is similar but adds Rice Krispies for crunch. (Well, truth be told, mostly I buy good quality cheese straws these days!)

Thank you so much, bb!

I make it simple, I use a bag of Pepperidge Farm Classic Corn bread (not cubed) stuffing mixed with a bag of Pepperidge Farm Herb Seasoned Classic stuffing mox combined with all the other stuff, including onions & celery softened in butter, broth til moist, an egg or 2 and lots of sage.

My dressing is very similar to Jinx’s recipe. I dont use Pepperidge Farm mix in mine though. I make a pan of cornbread a day before I make the dressing. I also make a few biscuits to crumble into the mix. Add poultry seasoning (about 1-2 tsp) and about 1 tsp sage, salt and pepper to taste and mix dry ingredients. Saute the chopped onions and celery in melted butter until soft, add to bread mixture along with 3-4 eggs. Add chicken or turkey stock (made from the turkey giblets), mix well and bake. The dressing ’batter’ should be fairly wet, but not runny.

Amount of seasoning, eggs, and stock will depend on amount of dry ingredients.

This last Thanksgiving I used Pepperidge Farm herbed stuffing (cubes) as the base for my stuffing. It gets best-of reviews and I'm not sure they're warranted. I bought both the uncubed version and cubed, but my research said, use the cubed. I don't think I will in the future. I'm not crazy about those little dice that refused to lose their shape at all. I think I'm pining for my long-gone grandmother's dressing (she stuffed it inside the turkey but called it dressing) that was torn bread, not cubed.

I don't like cubbed either, Bunny.

My recipe is as you are remembering--only I use all sorts of bread--from the Pepperidge farm 'stuffing' cubes to sour dough, toasted and cubed. It's not as sagey when bread is used. Two eggs is all. For it to be great it needs turkey broth and to be stuffed in a turkey. The turkey juices are a must.

I use Pepperidge Farm too, not the cubed kind, cook a pound of mild sausage then saute celery and onions in the grease. Add toasted pecans, chestnuts some years ( I LOVE them), maybe dried cherries. Chicken broth and maybe butter too. No eggs.

The Southern Living recipe sounds good!

This is the exact one I use. What stinks is that it used to be 16 oz, now it’s 12. I have to get two bags, and use the leftover for other things:

I'm glad my crowd finally showed up. LOL My mom always made the best dressing, so I make it pretty much like she did -- a bag of the blue Pepperidge Farm like Jinx posted and some of the cornbread mix too -- in equal portions or more of the herb/blue depending on how much was being made. Stick of melted butter to saute the onions and celery (not measured -- but a good amount of each), one or two eggs mixed in with the stock. I will add old bread if I have it to use up, adjust the seasoning a bit if it smells like it needs it (sage or poultry seasoning, pepper usually -- both those are in the stock), started adding one or two diced Hatch chili peppers we roast and freeze in the summer (mild -- more for flavor than heat). I've added sausage and nuts, but we like it plain with Hatch peppers the best. Looking forward to a turkey and dressing again when DS1 is here -- probably near New Years.