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“My now 79 year old father always makes the dressing for Thanksgiving every year and has never used a written recipe. He says he just makes it the way his mother did! I finally sat down with him one Thanksgiving and wrote down what he did, and this is the result. It makes a baked, moist bread-like dressing that freezes well and is absolutely out of this world!”
READY IN:
50mins
SERVES:
24
UNITS:
US

Ingredients Nutrition

Directions

  1. Note that the 6 cups of cornbread is a guess. The recipe format wouldn't let me enter one large (10-12 inch) skillet of baked cornbread, crumbled.
  2. Cook celery and drain.
  3. Heat soups and broth, adding the cup of butter to the broth.
  4. Note: If you wish, you can cook the giblets from the turkey and use that broth in place of the 2 cans of chicken broth.
  5. Mix all ingredients together.
  6. If too dry, may add small amounts of water at a time. Should have a meatloaf-like consistency.
  7. Put into 13x9 inch pans and bake at 350 degrees until browned.
  8. (Can also be used to stuff the turkey.).

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