This is absolutely the world’s greatest cornbread dressing – at least that’s what I think. It is my Mama’s recipe, and she is a good cook! Disclaimer: Since I originally posted this, I was gently reminded by my mom that it is not exactly her recipe because she makes her cornbread from scratch. Well alrighty then, I admit I made mine from a mix. But it still turned out awesome.

I am not exaggerating when I say that I have never tasted any I like better. I was born on Thanksgiving Day, and one of my favorite meals is turkey and dressing (sometimes with birthday cake). I have never shared this recipe with anyone before, so you are the first to learn my secret. I’ll even throw in the gravy recipe as well!

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Ingredients

3 boxes Jiffy cornbread mix

3 eggs

1 cup milk

1 can cream of mushroom soup

1 can cream of chicken soup

1 – 2 cans chicken broth

1 stick butter, melted

1 teaspoon salt

1 teaspoon pepper

1 1/2 Tablespoons sage

1 onion, chopped

3 stalks celery, chopped

1/2 – 1 cup pecans, chopped

Instructions

Us 2 – 3 boxes of the cornbread mix to make the cornbread (I usually make it the night before). Crumble the cornbread into a bowl.

Pour soups and chicken broth over the cornbread and stir. Add melted butter, sage, and salt and pepper. Add half of the onions and celery and the pecans and stir until well mixed.

Pour into a greased 8 1/2 x 11 dish (or similar size). I used Pam spray.

Cook uncovered on 325 degrees for one hour. Serve with gravy, turkey, and cranberry sauce.

For the Gravy:

In a pot on the stove heat to boiling 32 oz. chicken broth and the rest of the onions and celery. You can add turkey giblets if you want to. I also add two chopped up boiled eggs. Reduce heat and simmer covered for 8 – 10 minutes.

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