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TEST KITCHEN APPROVED

Best Cornbread Dressing

Name: Best Cornbread Dressing
Prep time: 50 min
Cook time: 45 min
Total time: 1 h 35 min
Yield: 12 servings
Ingredients: 4 cups water; Turkey giblets; CORNBREAD:; 1-1/4 cups all-purpose flour; 3/4 cup yellow cornmeal; 1/4 cup sugar; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 large egg; 1 cup milk; 1/4 cup vegetable oil; DRESSING:; 2 celery ribs, finely chopped; 1 large onion, finely chopped; 1 cup chopped pecans; 1 cup butter, cubed; 6 cups cubed soft bread (1/2-inch cubes); 2 large eggs, beaten; 1-1/2 teaspoons poultry seasoning; 1 teaspoon salt; 1/2 teaspoon pepper

TEST KITCHEN APPROVED

3 Reviews

Total Time:Prep: 50 min. + simmering Bake: 45 min.

By Taste Of Home Editorial Team

Recipe by Kim Kreider, Mount Joy, Pennsylvania

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 17, 2022

When folks think of "Thanksgiving" their thoughts often turn to turkey and dressing. This is my version of dressing and my whole family love it.—Kim Kreider, Mount Joy, Pennsylvania

Editor's Note: This recipe makes enough dressing to stuff a 12-pound turkey. If used to stuff poultry, replace the eggs in the dressing with 1/2 cup egg substitute. Roast stuffed turkey, uncovered, until a thermometer reads 165° when inserted in center of stuffing and the thigh reaches at least 170°.

TEST KITCHEN APPROVED

Best Cornbread Dressing

3 Reviews Add your review

Yield:12 servings

Prep:50 min

Cook:45 min

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Ingredients

4 cups water
Turkey giblets
cornbread:

1-1/4 cups all-purpose flour
3/4 cup yellow cornmeal
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1 cup milk
1/4 cup vegetable oil

dressing:

2 celery ribs, finely chopped
1 large onion, finely chopped
1 cup chopped pecans
1 cup butter, cubed
6 cups cubed soft bread (1/2-inch cubes)
2 large eggs, beaten
1-1/2 teaspoons poultry seasoning
1 teaspoon salt
1/2 teaspoon pepper

Text Ingredients

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Directions

1
In a large saucepan, bring water and giblets to a boil. Reduce heat; cover and simmer for 2 hours.

2
Meanwhile, in a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. Combine the egg, milk and oil; stir into dry ingredients just until moistened. Transfer to a greased 9-in. square baking pan.
3
Bake at 400° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut cornbread into 1/2-in. cubes; set aside.
4
Strain broth, discarding giblets. Set broth aside; cool slightly. In a large skillet, saute the celery, onion and pecans in butter until vegetables are tender. Transfer to a large bowl. Stir in the cornbread, cubed bread, eggs, seasonings and enough reserved broth to reach desired moistness (about 1-1/2 cups). Save remaining broth for another use.
5
Transfer to a greased 13x9-in. baking dish. Cover and bake at 350° for 35 minutes. Uncover; bake 8-10 minutes longer or until a thermometer reads 160° and top is lightly browned.