As I’ve told you before Thanksgiving is one of my FAVORITE holidays! I love the food, A LOT, but most of all I think it is getting to spend time with my family that I love the most. I know that sounds cheesy and all sappy, but it’s the truth. When I think back of when I was little I remember fondly going to my Aunt Carolyn’s or Aunt Charlene’s house for Thanksgiving and spending the whole day there visiting, laughing, playing games, and just getting to hang out with my older cousins. I’ve ALWAYS looked up to my older cousins and it’s fun to see my kids doing the same and cherishing the time that they have with them.
And now it’s my turn. It’s my turn to host Thanksgiving and have everyone over. Hopefully my little nieces and nephews will remember fondly getting to go to Aunt Deanna’s house for Thanksgiving and not only getting to eat yummy food, but have fun spending time together. This year our house will be full and I am so excited. It’s how I’ve always wanted it to be. I’m very thankful.
I’m also extremely thankful for delicious dressing! Do you call it dressing or stuffing? Do you stuff yours into your turkey or make it as a side? My family has always, or at least as I can remember, it as a side. Therefore, that’s the way I’ve always cooked it.
Cornbread dressing is my FAV.OR.ITE!! I typically only have it once a year at Thanksgiving and always tell my self that I’m going to make it more often because I love it so much. It’s really easy to make. It just takes a little bit of planning so that making it isn’t too difficult Thanksgiving day. To make it a bit easier on yourself make the cornbread and sauté the vegetables the day before. If you decide to also put meat in your dressing, like in my recipe, then you could prepare that the day before as well. All of this preparation will really help getting ready for the Thanksgiving meal a lot easier.
- 1 package Pepperidge Farm Bread Crumbs
- 1 pan of cornbread
- 2 cups of cooked turkey, giblets, or chicken cut up into small pieces
- 1 cup sauteed celery
- 1 cup sauteed onion
- 1 or 2 raw eggs
- turkey broth, chicken stock, or sweet milk for moisture to the dressing
- Preheat oven to 350 F.
- Grease a 9x13 pan and set aside.
- Crumble 1 pan of cornbread and place in a large bowl.
- Add the Pepperidge Farm Bread Crumbs, sauteed vegetables, and eggs to the cornbread and mix together.
- Pour into mixture into greased 9x13 pan.
- Drizzle turkey broth, chicken stock, or sweet milk over the dressing to add moisture.
- Bake 30-45 minutes.
- Stir about half way through to make sure the center gets heated through.
More recipes that you might enjoy with your Cornbread Dressing:
I hope that you can use one of our holiday recipes and that each of you finds yourself blessed today!