Does anyone have a good recipe for Cornbread Dressing? We are having a Thanksgiving Potluck at work on Thursday, and nobody signed up for dressing so I am left with it. My mother is out of town and unreachable so I can't get a hold of her to get her delicious recipe. I know I can go online and find something but thought I would see if any members here have a good recipe that they would like to share with me!

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When it rains it pours... but when the blessings come they overflow!

Bummer! I guess I will use the one I printed from the internet!

Thanks anyways!

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When it rains it pours... but when the blessings come they overflow!

I wish I would have saved the one I used last year - it was really labor intensive but soooo yummy!

It was a Dried Cranberry/Sausage Dressing - the tart cranberries were so tasty - everyone raved..

If I remember, I had to toast the bread in the oven to make the cubes. I sauted the bread in onions and celery and then added sausage and the cranberries.. it was great! If you want, I can try to find it.. let me know.

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" You've Been Thunder Struck ! "

Yes if you can find it please send it to me or post it on here. It sounds delicious and I could make it for the family gathering.

The dressing I made last night tasted very good in my opinion. Now I will have to wait and see what everyone else thinks when they come over at Noon to eat.


It was flour, cornmeal, sugar, salt, baking soda, buttermilk, two eggs, bacon drippings, celery and onions all mixed together. Then you bake it for 30 minutes to make your corbread mixture.

Once that is done you combine the cornbread mixture with herb seasoned dressing mix, rubbed sage and heated cream of chicken soup mixed in chicken broth. Then you bake again for 30 minutes. I was going to add chopped pecans but I didn't know how that would taste.

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When it rains it pours... but when the blessings come they overflow!

Ever tried cornbread dressing with the bits of smoked oysters in it? Its awesome stuff. My mother makes it and I haven't had it in a few years now. Dang!, all your recipies are making me hungry. Bring on Thanksgiving!

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My religion consists of a humble admiration of the illimitable superior spirit who reveals himself in the slight details we are able to perceive with our frail and feeble mind
Albert Einstein

Yes! That is what my mom makes me every year, Oyster Cornbread dressing. Then she makes plain cornbread dressing and a bread dressing as well. The oysters make it better IMO!

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When it rains it pours... but when the blessings come they overflow!

This may not be the exact one I used but it has the same ingredients I remember making...



Cornbread/Sausage Dressing With Dried Cranberries Recipe #104737

An easy-to-make cornbread dressing that has become a tradition at our holiday table. Great with turkey, ham, goose, or duck.

12 cups of day-old cornbread (I make 3 packages of cornbread mix and allow to cool overnight)
4 tablespoons olive oil
4 tablespoons fresh thyme leaves or 1 tablespoon dried thyme
2 lbs bulk pork sausage
2 tablespoons unsalted butter
3 cups chopped onions
6 stalks celery, chopped
1-2 cup dried cranberries or dried cherries
4 tablespoons chopped fresh sage leaves or 2 teaspoons dried sage
1/4 cup chopped parsley
2 cups chicken broth
salt and pepper

1. Preheat oven to 350.
2. Cut cornbread into 1-inch cubes and place in large mixing bowl with 2 tblsp of olive oil.
3. Add 2 tblsp of fresh thyme (1/2 tblsp dried) to mixing bowl and toss cornbread to coat.
4. Spread the cornbread out on baking sheets and bake at 350 until slightly toasted (about 15 minutes).
5. Allow toasted cornbread to cool at room temperature for about 30 minutes, then return to bowl.
6. While cornbread is cooling, brown bulk sausage over medium heat until cooked through/lightly browned.
7. Use a slotted spoon to remove sausage from frying pan (or drain grease) and add sausage to mixing bowl.
8. Heat remaining 2 tblsp of olive oil and butter over medium heat and add onion and celery.
9. Saute onions and celery for about 10 minutes.
10. Add dried cranberries or cherries to onion/celery and saute for about 5 minutes.
11. Fold the mixture into the bowl with cornbread and sausage.
12. Add the remaining thyme, sage, parsley to the mixing bowl and toss well with spatula.
13. Drizzle the mixture with chicken broth to moisten and add salt and pepper to taste.
14. Place into baking pan (s), cover with foil and cook for 25-30 minutes.

__________________
" You've Been Thunder Struck ! "

Wow, that sounds like a meal unto itself. Thanks for sharing.

__________________
My religion consists of a humble admiration of the illimitable superior spirit who reveals himself in the slight details we are able to perceive with our frail and feeble mind
Albert Einstein

or... there's Stove Top ... ha,ha

__________________
" You've Been Thunder Struck ! "

"I was going to add chopped pecans but I didn't know how that would taste. "
IMO anything is better with pecans in it!