Our Family’s Favorite Thanksgiving Dressing Recipe

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Looking for a homestyle dressing that is perfect for any holiday? Try Our Family’s Favorite Thanksgiving Dressing Recipe. See more recipes and crafts on my Thanksgiving page.

Our Family's Favorite Thanksgiving Dressing Recipe

It’s almost Feast day! Today I am going to share my family’s Southern Thanksgiving Dressing Recipe with my readers. I find it so fascinating almost every family has its own Turkey Dressing/Stuffing recipe handed down from generation to generation.

I grew up with one recipe that was perfected by my mom and is now a staple of my own family during the holidays. We love this soft but crunchy breading filled with warm yummy veggies.

It is the perfect sidekick to roasted turkey breast. It just wouldn’t be Thanksgiving Day around here without this southern dressing! Here’s our family’s homestyle dressing version! Enjoy!

Our Family’s Favorite Thanksgiving Dressing Recipe

Thanksgiving Dressing Recipe

Thanksgiving Dressing Recipe

Yield: 12 people
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Our family's favorite turkey dressing recipe for the holiday's.

Ingredients

  • 1 12oz bag dry Herb Seasoned Stuffing
  • 1 12oz bag dry Cornbread Stuffing
  • 1 onion, chopped
  • 1 cup celery
  • 1 package of fresh sliced brown cremini mushrooms
  • 1 can Cream of Chicken Soup
  • 1 can Cream of Mushroom
  • 1 can Cream of Celery soup
  • 1 stick butter,
  • 2 cups Chicken broth or turkey drippings
  • 2 large eggs
  • Pepper to taste

Instructions

  1. Heat oven to 400 degrees.
  2. Melt 1/2 stick of butter in a saucepan.
  3. Saute onions, celery, and mushrooms in butter.
  4. Mix the two stuffing bags together in a large bowl.
  5. Add celery, onions and mushrooms, all 3 cans of soup, 2 eggs combined and the other 1/2 stick of butter, melted, and pepper to the stuffing mixture.
  6. Slowly add broth. Mix until consistency is not too stiff and not too soupy. (I mix it with my hands with gloves on).
  7. Pour into 13 x 9 inch pan.
  8. Bake for 35-40 min.

Notes

This may make more than the 9 x 13-inch pan. You can discard the rest or make extra.

Nutrition Information
Yield 12
Amount Per Serving Calories 315

Happy Holidays!

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southern style dressing

Check out more of my Favorite Holiday Side Dishes~

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Welcome to Made in a Day, I'm Kim, the home & lifestyle blogger, former wig stylist, floral designer, and now Park Lane Stylist behind the blog. Living seaside in Southern California, my blog is where I share my love of DIY coastal decor, digital art prints, fun fashion DIYs, and great recipes. I also write about my experience as a former wig stylist who now wears a hair topper!

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6 Comments

  1. 11.25.20
    Michelle H. said:

    Hi! Can this be made the night before and cooked on the day of?

    • 11.25.20

      Hi Michelle,
      I have not tried to make it the night before. You absolutely could cook it and reheat it the next day and it will be fine. If you are making it ahead to bake it the next day, you don’t want it to be too dry before cooking and I am not sure if would dry out too much overnight in the refrigerator. If you try it let me know. :)
      Kim

  2. 11.22.20
    Suzanne Reitz said:

    This sounds delicious! If we omit the mushrooms, do you have a suggestion of how to adjust the liquid/broth? Thank you for sharing your family recipe!

    • 11.23.20

      Hi Suzanne,
      If you omit the mushrooms everything else stays the same. I changed the amount of chicken broth to 2 cups. I usually just make this by consistency. You do not want it too dry or too runny and gooey, but moist. I hope this helps.
      Kim

  3. 11.22.19
    Jane Shields said:

    Please advise on cams of soup. One direction says Cream of mushroom and cream of chicken. Then a cream of celery is in the actual directions?
    Also my bags of Pepperidge Farm stuffing are 12 oz and the recipe calls for 14 oz bags…does it matter?
    So excited about making this. Please respond promptly.
    Thank you.

    • 11.24.19
      Kim said:

      Hi Jane, Your questions about my dressing recipe. I only have one recipe and it says cream of chicken, mushroom and celery soup. I am not sure where you are seeing it without the celery soup in the post. As long as the herb and cornbread are one to one it should be fine.1 herb to 1 cornbread mix. I always have to add chicken broth to keep it moist. Using a couple of ounces of chicken broth less should be fine. 
      I moved this year and now I can not find the Pepperidge Farm dressing mix so I am improving with this recipe this year too. I hope this helps.
      Best, Kim