On any Thanksgiving or holiday table the first thing I consistently reach for is dressing. Some may call it stuffing but the concept is the same. It is a flavored mix of crumbled bread or cornbread, with diced celery, onions, herbs and croutons baked together in the oven or on the stovetop. 

This recipe originates from my great-great-grandmother, Emma Majarg or GranGran as my grandmother calls her. GranGran was known for her giving spirit, often running plates of Sunday dinner over to her neighbors and to those in need. My grandmother’s fondest childhood memories take place at GranGran’s house in Plainview Texas where this recipe and so many others we still enjoy today originated. 

She reflects on time spent with GranGran and her mother stringing celery and crumbling cornbread in anticipation of each holiday meal. When she had learned to make it,  they would use broth straight from their browned turkey. They would even make their own croutons. Upon the advent of prepackaged goods like chicken broth and stuffing mix, the recipe was adapted.  

For years I had been used to boxed stovetop stuffing for its convenience and amazing taste. It wasn’t until a few years ago at my dads request for one of his childhood favorite dishes did I have the dressing. Instantly preferred it because of the cornbread base and rich juicy flavor, unachievable with a box mix. The mix of textures makes for a better bite, and fresh herbs contribute to the dishes, aroma, taste and presentation. I urge all, Including myself, to put down the stovetop stuffing mix and make this simple recipe instead.

Ingredients:

• 2 (8–9 oz) packages → unsweetened white cornbread mix, baked and crumbled
• 2–3 cups → dried bread stuffing mix (optional)
• 1 cup (2 sticks) → butter
• 1½ cups → celery, finely chopped
• 1½ cups → onion, finely chopped
• 2 tablespoons → fresh sage, finely chopped
• 1 tablespoon → fresh thyme, chopped
• 1–2 teaspoons → fresh rosemary, finely chopped (optional)
• 2½–3 cups → chicken or turkey broth (warm)
• 1½ teaspoons → salt (adjust to taste)
• 1 teaspoon → black pepper

1. Bake two packages of white cornbread, and allow them to cool before crumbling into a large bowl. 
2. Preheat the oven to 350 degrees. Combine butter, chopped onions, and celery into a large pan. Sauté the vegetable mixture for 8-10 minutes or until translucent
3. Stir in the herbs and cook for an additional 1-2 minutes, or until fragrant. 
4. Pour the butter-vegetable mixture over the crumbled cornbread and then mix until evenly saturated.
5. Moisten the mixture by adding chicken broth in increments until the dressing is moist but not soupy. 
6. Season the mixture with salt and black pepper to meet personal preferences. 

Transfer the mixture into a 9×13 baking dish and bake uncovered at 350 degrees for 30 minutes 

Tips,

I suggest using an unsweetened cornbread mix, as it will leave the dressing savory and balanced. My grandmother warns against the Jiffy Cornbread batter as it will offset the flavor.

Don’t get scared by the amount of juice in the pan before baking! On the same front, don’t be shy to add more if the cornbread base feels dry and crumbly. Most of the juices will evaporate in the oven. 

Make sure not to pack the mixture into the baking dish, instead setting it in lightly, allowing natural air pockets to form. This will make the final dressing fluffier.