I don’t know what it was that struck me as so charming. I think it was the cream of chicken soup. I know it’s 2018 and we’re supposed to frown on canned soup, but this recipe reminded me of my Grandmother, and a full generation of Southern women who relied on Campbell’s to bind their casseroles. Have you ever opened up a cookbook from the 70’s? Trust me, it could be a lot worse.
The author of the Southern Living article was kind enough to welcome us into her family tradition and I was grateful for the opportunity!
This recipe makes SO. MUCH. DRESSING. It’s for 24 people. The good news is, it freezes well, or gives you enough leftovers to play with interesting recipes, like my Thanksgiving Meatloaf.
A couple of quick notes:
- I made the mistake, as I
alwayssometimes do, of not thoroughly reading the recipe before I dove in. You’re encouraged to make this the day before and let it chill overnight. So there’s that. - Also, if you stir the mixture too vigorously, you’ll break down the bread cubes into mush. And if you’re into smooth stuffing, stir away! If you want it more structured, try not to over do it.
CORNBREAD DRESSING
Courtesy of Southern Living and Author Valerie Luesse
Be sure to prepare this the day before you bake to allow it to chill in the refrigerator over night.
Ingredients
- 2 6-oz. pkg. unsweetened cornbread mix (such as Martha White)
- 1 16.3-oz. can refrigerated biscuits (such as Pillsbury Grands!)
- 7 white sandwich bread slices toasted
- 6 6 hamburger buns toasted
- 1 cup unsalted butter
- 4 cups finely chopped yellow onions (2 medium onions)
- 4 cups finely chopped celery (1 large bunch celery)
- 8 cups chicken broth
- 3 10.5-oz. cans condensed cream of chicken soup
- 1 10.5-oz. can condensed cream of celery soup
- 1 tablespoon poultry seasoning
- 1 tablespoon ground sage
- 6 large eggs beaten
Instructions
-
Prepare cornbread and biscuits according to package directions. Let cool, and crumble into a large bowl. Tear toasted bread slices and hamburger buns into small pieces, and add to cornbread-biscuit mixture. Combine with hands to break breads into small pieces.
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Melt butter in a large saucepan over medium-high. Add onions and celery to pan, and cook, stirring occasionally, until softened and onions are translucent, about 10 minutes. Stir in chicken broth, cream of chicken soup, cream of celery soup, poultry seasoning, and sage. Bring broth-soup mixture to a boil, and pour over breads, stirring to combine. Let cool 20 minutes, stirring occasionally. Add eggs, stirring well to combine. Divide mixture evenly between 2 (9- x 13-inch) baking dishes. Cover and refrigerate overnight.
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Preheat oven to 350°. Uncover baking dishes, bring to room temperature, and bake in preheated oven until top is browned and middle is set, about 1 hour.
