This cornbread dressing recipe is one my family favorites. Every Thanksgiving and Christmas holiday I usually serve this as a side to go with our dinner. To put this cornbread dressing together is pretty simple but there are a few key steps that you have to follow. Here on my YouTube channel I show you step by step how to make this dish from start to finish.
Preheat your oven to 375 degrees fahrenheit.
How to make cornbread
1 cup of yellow cornmeal
1 box of Jiffy muffin mix
2 large eggs
⅔ cups of whole milk
2 tablespoons of vegetable oil
Mix well together
Add cornbread batter to a non stick baking pan. Bake in the oven for 30 mins until cornbread is golden brown.
1 medium yellow onion
3 large celery stalks
1 medium bell pepper
1 lbs of cooked chicken gizzards
½ cup of chicken stock
½ cup of vegetable stock
1 can of Campbell’s cream corn
1 can of Campbell’s cream of celery
2 cans of Campbell’s cream of chicken
1 can of Campbell’s cream of mushroom
1 ½ teaspoons of sage
½ teaspoon of black pepper
1 teaspoon of onion powder
1 teaspoon of garlic powder
1 teaspoon of poultry seasoning
- Combine cornbread, chopped vegetables, cream ingredients and seasonings in a large bowl and mix well.
- Place dressing mixture into a non stick baking pan. Cover with aluminum foil and bake at 375 for 30 minutes.
- Remove foil and continue baking for another 15-20 minutes.
- Let cool and add a fresh cranberry sauce for garnish.