How to make Old Fashioned Cornbread Dressing

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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 dressing recipe 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. 

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 to make Old Fashioned Cornbread Dressing

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• Author: Stephanie Pass
• Yield: 9 x 13 pan

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Description

This Old Fashioned Cornbread Dressing is a family recipe we have always called Honey’s Dressing, for my aunt’s sister in law.  It’s been handed down for years and years and makes the moistest and fluffiest dressing.

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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

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Instructions

1. Make the biscuits according to the instructions.
2. Preheat oven to 400 F degrees.
3. Combine both boxes of Jiffy corn muffin mix with 3 eggs and the milk.
4. Spray a 9 x 13 pan with olive oil.
5. Pour cornbread mixture into the pan and bake for 20-25 minutes, until a toothpick comes out clean.
6. Preheat oven to 350 F degrees.
7. Chop the celery and onion very fine.
8. Saute in 2 tablespoons of butter until both onion and celery are clear.
9. Tear the cornbread and biscuits up into a large bowl.
10. Add the celery and onion.
11. Add 3 eggs.
12. Add the chicken broth.  This 32 oz may be a combination of turkey drippings and chicken broth if desired.
13. Add the melted stick of butter.
14. Add the sage and salt.
15. Mix until everything is well combined.
16. If needed add additional sage and salt to taste.
17. Spray a 9 x 13 pan with olive oil.
18. Pour the dressing mixture into the pan.
19. 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.

Does your family have any recipes they’ve passed down for generations? 

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