Thanksgiving: Southern Cornbread Dressing Recipe

Chicken Fried Buffalo

Chicken Fried Buffalo

First, I would like to apologize for not posting anything last week.  Unfortunately, sometimes work, family and life in general get in the way of the fun things we want to do.  When I started this little project, my goal was to post at least one story or recipe per week.  Hopefully, I will make it up this week.

Well, Thanksgiving is just around the corner and like many Texpatriates, I will not have the opportunity to head home for the holiday.  In the years that I have been unable to spend time with family, my goal has always been to cook for others that are in the same situation.  Many of those years. I have had the opportunity to provide a home cooked Thanksgiving meal for either some or all of my wife’s basketball team.

CookedTurkey3I will be cooking for her team and staff again this year before our long road trip to the Pacific Northwest.  We are planning for 25-30 at our house since we will also invite others who cannot be with their families.

When you are cooking for that many and they are from all over the country, you should take into consideration that there is diversity…and that is not an old, old wooden ship used during the Civil War era…in the dishes and traditions served in different regions.

Of course, you should have turkey in some form (smoked, fried, roasted, etc.) but everything else is up to local interpretation.  Cajun Fried Turkey is my personal favorite but using this method to cook the bird must be done by people who know what they are doing.

There are certain things that Nicci has asked for…egg noodles and mashed potatoes…and I will make those of course but I will also try and provide some regional favorites.

Channel 4 News Team

Channel 4 News Team

With that being said, there will definitely be a Southern flavor to several of the dishes.  I plan on adding a ham with Dr Pepper glaze and at least one pecan pie but I am in New York and when in Rome…yes go on.

Nothing says Thanksgiving in Texas or the South like cornbread dressing.  Let me make this very clear:  Southern cornbread dressing is not stuffing.  This is not Stove Top Stuffing out of a box.  This is old school, homemade dressing.  This recipe has been handed down in my family.  In fact, I make the cornbread for this dressing in a cast iron skillet given to me by grandmother that was old when she started cooking with it.

While I always try to provide recipes that are fairly easy and not labor intensive in this blog, I warn you up front that this is not one of them.  There are several steps and it does takes time and effort but is well worth it.  I have updated the recipe a little to use cornbread not use Jiffy…and split chicken breasts instead of a whole chicken.  Jiffy contains too much sugar.  I use Morrison’s Corn Kits if you can find them and by using the chicken breasts you end up with extra white meat that can use for other dishes or frozen for later use.

Morrison's Corn Kits

Morrison’s Corn Kits

This recipe makes enough dressing for the entire news team but you can cut the recipe in half.  Also, you can use your own homemade cornbread or biscuit recipe if you are so inclined.

Southern Cornbread Dressing

  • 2 Packages Southern Cornbread Mix
  • 6 Split Chicken Breasts
  • 10 Saltine Crackers
  • 5 Cooked Southern Style Biscuits
  • 1 Teaspoon Sage
  • 1 Teaspoon Pepper
  • ½ Teaspoon Accent
  • ½ Teaspoon Salt
  • 1 Medium Chopped Onion
  • 4 Eggs
  • ¼ Cup Condensed Milk

Prepare cornbread per package instructions. In large pot of boiling water, place six (6) chicken breasts. Boil for approximately 45 minutes or until chicken is done. Remove chicken breasts and save broth.

In large mixing bowl, crumble cornbread. Combine crackers and biscuits in food processor. Combine cornbread, crackers and biscuits. Mix well.

Spray large roasting pan with spray oil.

Add onion and eggs to cornbread mixture. Pour mixture into roasting pan. Now pour hot broth into roasting pan. Add condensed milk. Stir.

Bake 325 for 45 minutes.


Posted on November 17, 2013, in Buffalo, Cajun, Chicken Fried Buffalo, Comfort Food, Food, Recipes, Texas Food, Texpatriate, Uncategorized and tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , . Bookmark the permalink. 3 Comments.

  1. Just reading over your recipe for Southern Cornbread Dressing mostly checking ingredients to refresh my memory of what goes into the dressing. I didn’t see much I could use BUT I did notice at the very end, you added CONDENSED milk to it. I can’t imagine any kind of milk except what goes into cornbread, but CONDENSED? That’s the very sweet canned milk you put in ice cream. Are you sure that’s what you meant? Forgive me for butting in if I’m wrong.

  1. Pingback: Christmas Recipes | Texas-Style Turkey, Dr Pepper Glazed Ham and Spokane | Chicken Fried Buffalo

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