Bri’s Dressing Recipe
Step away from the boxed stuffing mix!!! Making your own dressing is not hard. This is one of the most important dishes at our house on Thanksgiving. I’ve learned to make at least two pans, so that there is PLENTY for dinner and for leftovers. This recipe comes from my Granny, who is one of the best cooks I know. I’ve tried a lot of stuffings in my life, but this is by far my favorite. It tastes like a warm West Virginia hug!
- 1 9inch pan of cooked cornbread
- 7 slices of oven dried Bread (bake in oven at 350 for about 5 min on each side)
- 1 Stick of unsalted butter
- 2 cup of chopped celery
- 1 large onion, chopped
- 1 green pepper, chopped
- 6-7 cups chicken stock
- 1 teaspoon of salt
- 1 teaspoon fresh ground pepper
- 1 teaspoon sage
- 1 teaspoon poultry seasoning
- 5 eggs beaten
- Grease a 9x13 inch pan and preheat oven to 350.
- In a large bowl, combine crumbled cornbread, dried bread, set aside.
- Melt butter in a large skillet over medium heat. Add celery, onion and green pepper and cook about 8-10 minutes or until onions are transparent.
- Pour vegetable mixture over bread mixture.
- Add stock, seasonings and mix carefully. Do not over stir. Taste and adjust seasonings as needed.
- Add eggs and stir carefully.
- Pour mixture into greased pan and bake until cooked through, about 45 minutes. Great with turkey gravy!
The dressing is one of the most important dishes on thanksgiving, last year, I made 3 pans, two my family and one for a family friend!