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!
- 7 slices of bread, oven dried (5 min on each side at 350)
- 1 pan of cooked cornbread
- 1 onion, chopped
- 2 cups celery, chopped
- 1 green pepper, chopped
- 1 stick of butter
- 5-6 cups chicken stock
- 1 teaspoon of sage
- 1 teaspoon of poultry seasoning
- 1 teaspoon sea salt
- 1 teaspoon pepper
- 2 eggs
- Preheat oven to 350.
- Butter a deep 9x13 pan or spray with nonstick spray.
- Place cornbread in a large mixing bowl. Break down oven dried bread into small pieces and put in mixing bowl.
- In a skillet, melt butter. Saute onion, celery and green pepper until onion is clear, about 5 minutes.
- Pour vegetable mixture over bread mixture.
- Add seasoning and stir carefully. Taste and adjust seasonings as necessary.
- Add in eggs and stir carefully.
- Bake at 350 for 45 minutes or until cooked through.
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!