Cornbread Dressing (or Stuffing) for Thanksgiving
November 17, 2021
My family has been making this cornbread dressing/stuffing for generations! I am so thankful that this delicious recipe has been passed down to me. It is my favorite part of my plate on turkey day! And it would not be Thanksgiving without it! The mushrooms, sage and thyme are a perfect addition to the biscuits and sweet cornbread - making this the best dressing/stuffing ever!
This recipe is enough to make one full casserole dish. Or if you prefer "stuffing", this recipe is enough to stuff into one large turkey. Growing up, my mother would double this recipe so that we could have both stuffing and dressing for Thanksgiving dinner.
Classic Cornbread Dressing (or Stuffing) for Thanksgiving
1 (8.5 oz.) box of cornbread mix, baked according to the directions (I use Jiffy because that is what my mom used)
1 (16 oz.) tube of 8 refrigerated biscuits, baked according to the directions
1 stick of butter
1 (8 oz.) package of baby Portobello mushrooms, diced finely
1/2 onion, diced
2 celery stalks, diced
2 1/2 cups chicken stock
5 sage leaves, chopped finely
5 thyme stalks, remove leaves from stem
2 cups dry store bought cornbread stuffing
Salt and pepper to taste
The night before, break up the biscuits and cornbread into small pieces and place onto a sheet pan. Allow to dry out overnight. Or you can bake at 350 degrees for a few minutes to dry them out.
Add the biscuit pieces, cornbread and store bought dry corn bread stuffing to a large bowl. Toss together.
Melt the butter into a skillet and sauté the celery and onions until translucent.
Add the mushrooms, sage and thyme. Season with salt and pepper.
Stir and cook until the mushrooms have softened.
Add the chicken stock to the vegetables and stir until the stock warms up.
Pour the vegetable and stock mixture over the cornbread and biscuit pieces.
Carefully fold all of the ingredients together until it is mixed well.
At this point, if you want stuffing, take this and stuff your turkey.
For dressing, spray your casserole dish with cooking spray and add your dressing to the dish. Bake at 350 degrees for 25 to 30 minutes. Until it is heated through.
Leftovers are always the best part about Thanksgiving so make sure that you have more than enough. Trust me, you will absolutely love this Classic Cornbread Dressing! Or "Stuffing"! Which do you prefer?