Holiday prep is here. So, here’s my go-to dressing recipe. Well, whether you call is stuffing or dressing – either way, it’s delicious.

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First, you’ll need the cornbread:

1 cup of all purpose flour

1 cup of cornmeal

1 tablespoon of sugar

1/2 teaspoon of salt

1 tablespoon of baking powder

2 eggs

1 stick of melted butter

About 1 1/2 cups of buttermilk

Just combine all of the ingredients until a smoother batter forms. Bake in a cast iron skillet – 350 degrees – for 25 minutes.

Now, for the actual cornbread dressing…

Here’s the recipe:

6 cups of cornbread, crumbled
About 4-5 cups of chicken stock
2 cups of cream of chicken soup
1/2 cup of diced onion
1/2 cup of diced bell pepper
12 cup of diced celery
2 cups of chopped chicken
1 tablespoon of poultry seasoning
1 tablespoon of dried Italian herbs (fresh, if you have them)
1/2 tablespoon of black pepper
1/2 stick of butter
1/2 cup of vegetable oil

1. Preheat the oven to 350 degrees.
2. In a large skillet, sauté the onion, bell pepper, and celery in butter until they’re soft.
3. Add the cooked vegetable to a large bowl. Add the crumbled cornbread along with chicken, cream of chicken soup, seasonings, and oil.
4. Add in the chicken stock a few cups at a time. You want the mixture to moist. Then, add to a casserole dish and bake in the oven for about 35 minutes or until the dressing is golden brown.