Everyone has those certain staple items that are family favorites for the Thanksgiving feast…and for Christmas! There are the items that have been on our family table for longer than I have been alive. I am sure the same could be said in your house.

For me, these are traditional, southern dishes that are ubiquitous to a lot of southern family dinner tables.

Deviled eggs, green beans with ham or bacon, pecan pie, million dollar pie, potato salad and or mashed potatoes, homemade cranberry relish. And dressing.

Old Traditions

Yes, dressing. NOT stuffing. 

Good, old-fashioned, Southern-style buttermilk cornbread dressing.

It isn’t fancy. It is very unassuming, but oh so delicious!

And it simply wouldn’t be a holiday feast without it. PERIOD.

When my dad was still living, my mom would make two giant aluminum pans full of this fabled dish for his holiday get-together at work.

And not one crumb would be left.

New Traditions

When my husband and I got married and his family tasted our family recipe, it became a standing request that my mom make the dressing from there on out.

It is that good.

Now, all that being said, now that I make the dressing, I have gussied it up a bit.

Nothing radically different mind you, but a few tweaks here and there that just up the flavor profile.

So, here it is in all of its glory.

Mama’s Southern Cornbread Dressing

Ingredients for the cornbread

1 large egg

1 3/4 cups buttermilk

1/4 cup melted unsalted butter

2 cups Self-Rising Buttermilk Cornmeal 

1 tsp black pepper

1 tsp fresh parsley, minced

½ tsp fresh sage, minced

HEAT oven to 450ºF. Use non-stick spray or some butter to coat bottom and side of baking pan (8-inch round or square). Place in oven to heat for about 5 minutes.

WHISK egg in medium bowl. Stir in buttermilk, melted butter and corn meal mix until smooth. Batter should be creamy and pourable. If too thick, add 1 to 2 tablespoons additional buttermilk. 

ADD black pepper & minced herbs, stir to combine.

REMOVE pan from oven and pour in batter.

BAKE 20 to 25 minutes or until golden brown.

When cornbread is done, turn out onto a cooling rack to cool.

Remaining Ingredients

1 TBSP unsalted butter

1 onion, diced

4-5 stalks of celery, diced

1 TBSP poultry seasoning

1 tsp black pepper

1 tsp fresh parsley, minced

½ tsp fresh sage, minced

1 tsp fresh thyme leaves, minced

1 pkg Pepperidge Farm Herbed Classic Stuffing

1 1/2 cartons low-sodium turkey stock (chicken stock will work if you cannot find turkey)

HEAT a skillet to medium heat. Add butter. Once melted, add diced celery and onions and cook until soft and translucent. (takes about 10 minutes).

REMOVE vegetables from pan to cool.

BREAK up the cornbread and place in a large mixing bowl. Add the cooled veggies, minced herbs, pepper and poultry seasoning. Add 3/4 of the Pepperidge Farm stuffing.

MIX dry ingredients to combine. Add ½ carton of the stock and mix again. Add remaining half of carton and mix well.

Now, this is where it can get tricky…you kind of have to know what the final mixture should look like.  It needs to be fairly wet, but not soupy.

If it appears too wet, add more of the stuffing mix. Too dry? Add stock.

I mix my dressing the day before and let it sit covered in the fridge so all of the flavors have a chance to marry.

The next day I take it out and assess if the mixture needs more stock. If it appears to have dried out a bit, I add stock ½ cup at a time and remix until I like the way the mixture looks.

I know, I know.  This isn’t exact science, but I’m telling you it is the only way to do it!

Family feast pin

Baking the Dressing

HEAT oven to 350 degrees. Prepare a 9 x 11 glass baking dish with some non-stick spray or butter. Pour the dressing into the pan and smooth out any lumps.

BAKE in oven for 60 minutes or until the middle is set and the top is golden brown.

Time to Eat!

This dressing has all of the Thanksgiving flavors you are looking for in it! And it is warm and comforting to boot!

Pair it with your favorite gravy or some homemade cranberry relish for a real delight. I’d love to hear what your family favorite recipes are!  Drop a note in the comments.

Ammie Black