I can not say enough good things about this dressing. But first, let’s clear something up: stuffing is stuffed inside a bird. Dressing is cooked separately. Since this recipe is cooked in its own pan, it is, by definition: dressing. But if you call it “stuffing”, I won’t judge you. I didn’t know the difference for most of my life. I assumed all stuffing was made by StoveTop until I left home.
My husband grew up near his Georgia-born grandmother and she was a pro at homemade dressing. The first Thanksgiving my husband and I shared together, he asked me what recipe I would be using. What? You mean you don’t want it out of a box? It’s so much easier. He wouldn’t budge, and I will be forever grateful.
We were living in Virginia at the time and our fellow townees considered themselves very southern, so there were no shortage of recipes to be found. But the winner, was this, found on Alabama’s website. It is incredible. I’m not going to lie – it’s some work. But it’s totally worth it. I break my no-carb diet for this. I can’t stop myself from taking a bite every time I walk past the pan. It’s that good.
- 6 cups cornbread crumbs (almost a whole 8×8 pan)
- 2 cups biscuit crumbs (about 4 regular biscuits)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 teaspoons rubbed sage
- 1/2 cup butter or margarine
- 1 medium red onion, finely chopped
- 2 cups chopped celery (about 8 stalks)
- 1/2 cup water
- 2 cups broth
- 1/2 cup vegetable oil
- 3 eggs, slightly beaten
- Combine cornbread crumbs and biscuit crumbs in a large bowl with seasonings.
- Combine butter, onion, celery and water in a saucepan.
- Cook over medium heat until butter is melted.
- Add onion mixture, broth and oil to crumbs.
- Stir well, mashing crumbs.
- Add eggs and stir until blended.
- Pour mixture into baking dish or pan.
- Bake at 350 degrees for 35 to 40 minutes, until center reaches 165 degrees.
I don’t alter this recipe. It is a winner every single time.
Here are some tips for someone who has been living off of boxed stuffing for their whole life:
- Cook your cornbread and biscuits ahead of time. And since you’re just using the biscuits as crumbs, don’t bother cutting them out all pretty. Just put the dough into a pan and cook until it’s brown in the top.
2. When crumbling up the cornbread and biscuits, don’t make a science out of it. It’s all going to get mixed together pretty well. Also, just put a measuring cup right in the bowl as you crumble. It’s less work.
3. Add rubbed sage. It’s better than ground sage. And be very liberal with it.
4. Make sure you mix the dry mixture with the warm, wet mixture fairly well so that there’s not steaming liquid sitting in your bowl – unless you like having scrambled eggs in your dressing…
I look for excuses to make this. It’s the one reason I ever have celery on hand. You need this at your Thanksgiving table.