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Mama Great’s Thanksgiving Dressing Recipe

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For as long as I can remember, we’ve had this recipe at my Grandmother (Po’s) house during Thanksgiving, and sometimes on Christmas Day. Traditional dressing is one of my favorite dishes because it’s a special once-a-year treat. This recipe came from my Great Grandmother, Isla Huett. I was blessed to know her for the first 6-7 years of my life and she was funny, beautiful and eccentric. I was fortunate enough to inherit her recipe box from my grandmother a few years ago, since she doesn’t really cook as much anymore. I treasure each of the recipes in that box, although most of them don’t have titles so you never know if it’s a chocolate cake or a casserole until you read it. Most of the recipes are handwritten in her pretty cursive, and I was so happy to find the recipe that means so much to me. I framed it and it hangs in our kitchen today. I hope you enjoy this recipe as much as my family and I do. It takes some time to make, but it’s very easy. This recipe makes 2-9×13 deep dishes. You can freeze them after baking and save for Christmas or and additional Thanksgiving meal.

4 packages yellow cornbread mix, crumbled

4 cans low sodium chicken broth, or 32 oz container +extra to add moisture

6 biscuits, crumbled

1 onion, chopped

1 package (2 bunches) celery, chopped

2 cans cream of mushroom soup

½ cup, or 1 stick, of butter

1 tbsp. poultry seasoning



2 raw eggs, beaten

Make the cornbread mix according to package, I double up two packages per pan. Crumble and spread out on a baking sheet to dry out overnight. You can also make these 2-3 days in advance and let dry out. Make the biscuits according to package, follow the same as the cornbread above by crumbling and spreading out on a baking sheet to dry out.

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The day you bake the dressing, boil the chicken broth and add in the chopped onion and celery. Add in 1 each tsp of salt and pepper. Boil until tender, each will be semi-translucent. Turn off heat, add in cream of mushroom soup, butter, poultry seasoning and stir until well combined. Add in crumbled cornbread and biscuits and stir well until combined. Add 1 tsp salt, 1 tsp pepper and the eggs. The consistency should be like a really thick stew, so you may need to add a little more chicken broth to achieve desired consistency. Spray 2-9×13 pans with cooking spray. Your pans should be somewhat deep because this makes a lot. Bake at 400 degrees for an hour, to an hour and fifteen minutes. Or until a toothpick comes out clean when inserted. If it starts to brown too much before the middle is set, cover with foil to finish baking. Enjoy!

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