updated 11/8/2023
One of my favorite meals is turkey and dressing. My family loves it, too. Sometimes I roast a turkey breast during the day and serve this as a weeknight meal. Yes, I am crazy.
I have a family recipe for Old Fashioned Cornbread Dressing that has been handed down for many years in my family. We call it Honey’s Dressing for it was originally passed to my family from my aunt’s sister in law, who was named Honey. Prior to that, we aren’t quite sure how long it’s been handed down in her family.
This recipe is an old fashioned cornbread dressing recipe that is the moistest and fluffiest dressing I’ve ever tasted, and so far, everyone who tries it immediately falls in love with it. My husband used to think Stove Top was THE thing, but one taste of this recipe and he was a convert.
Table of Contents
Ingredients for Cornbread Dressing
- 1 tube of Grands Buttermilk biscuits
- 2 boxes of Jiffy corn muffin mix
- 1 stalk of celery
- 1 white onion
- 1 tablespoon sage
- 1/4 teaspoon salt
- 6 eggs
- 2/3 cup of milk
- 32 oz chicken broth
- 1 stick + 2 tablespoons of sweet cream unsalted butter, melted
How do you make Old Fashioned Cornbread Dressing?
First and foremost, dressing is not meant to be dry. The BEST dressings are moist and flavorful.
So, I will warn you, when you make this recipe up, you will think you are adding too much liquid. Once it’s all mixed up, it looks more like cornbread dressing soup. But, it bakes to perfection. I believe all that liquid is the secret to how it making this dressing the moistest and fluffiest.
My kids are not big fans of celery, and my husband is allergic to onions; so I actually leave the celery and onion out of this recipe when I make it, and it tastes like it’s not missing a thing.
How do you store leftovers?
You can keep it in the fridge for up to a week in a sealed container.
Or, you can also freeze it for up to 3 months in a freezer-safe container. Then, just reheat in the microwave.
Can you make this ahead of time?
Yes! I would recommend making the biscuits and cornbread a day or two ahead of time and then shredding them and putting them each in a gallon size ziplock bag.
You can also make this dressing mixture up a day ahead of time and then bake it for 45-50 minutes, straight out out of the refrigerator.
More Thanksgiving and Holiday Recipes
- Cheesy Bacon Green Bean Casserole
- Green Bean Casserole Cups
- Cream Cheese Mashed Potatoes
- Jalapeno Spicy Cornbread Dressing
- Easy Homemade Stove Top Macaroni and Cheese
- Holiday Cranberry Orange Relish
- Dulce de Leche Pumpkin Pie
- How to Make an Instant Pot Pumpkin Cheesecake
Thanksgiving Fun
Old Fashioned Cornbread Dressing
Ingredients
- 1 tube of Grands Buttermilk biscuits
- 2 boxes of Jiffy corn muffin mix
- 1 stalk of celery
- 1 onion
- 1 tablespoon sage
- 1/4 teaspoon salt
- 6 eggs
- 2/3 cup of milk
- 32 oz chicken broth
- 1 stick + 2 tablespoons of sweet cream unsalted butter, melted
Instructions
- Make the biscuits according to the instructions.
- Preheat oven to 400 F degrees.
- Combine both boxes of Jiffy corn muffin mix with 3 eggs and the milk.
- Spray a 9 x 13 pan with olive oil.
- Pour cornbread mixture into the pan and bake for 20-25 minutes, until a toothpick comes out clean.
- Preheat oven to 350 F degrees.
- Chop the celery and onion very fine.
- Saute in 2 tablespoons of butter until both onion and celery are clear.
- Tear the cornbread and biscuits up into a large bowl.
- Add the celery and onion.
- Add 3 eggs.
- Add the chicken broth. This 32 oz may be a combination of turkey drippings and chicken broth if desired.
- Add the melted stick of butter.
- Add the sage and salt.
- Mix until everything is well combined.
- If needed add additional sage and salt to taste.
- Spray a 9 x 13 pan with olive oil.
- Pour the dressing mixture into the pan.
- Bake for 35-45 minutes, stirring every 15 minutes.
Notes
This dressing mixture will appear soupy when mixing it up and pouring it into the pan to bake. Don't worry! It firms up and makes the fluffiest and moistest dressing I've ever had.
You can make the biscuits and cornbread up a day or two in advance and store in the fridge.
You can totally leave out the celery and onion and it still tastes amazing.
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 97Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 77mgSodium: 392mgCarbohydrates: 9gFiber: 1gSugar: 3gProtein: 4g
Any nutritional information on thetiptoefairy.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate.
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