Our Family’s Favorite Thanksgiving Dressing Recipe
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.
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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.
Thanksgiving Dressing Recipe
This stuffing with cream of celery 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!
INGREDIENTS
- 1 12 oz bag dry Herb Seasoned Stuffing
- 1 12 oz bag dry Cornbread Stuffing
- 1 onion chopped
- 1 cup celery about 3-4 stalks, sliced and some chopped leaves for flavor
- 1 package of fresh sliced brown 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 optional, see notes.
- Pepper to taste
INSTRUCTIONS
- Heat oven to 400 degrees.
- Melt 1/2 stick of butter in a saucepan.
- Saute onions, celery, and mushrooms in butter.
- Mix the two stuffing bags together in a large bowl.
- 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.
- Slowly add broth. Mix until consistency is not too stiff and not too soupy. (I mix this with my hands using gloves, see notes in the recipe).
- Pour and press the mixture into 13 x 9 inch metal pan.
- Bake for 35-40 min.
AMAZON COOKING FAVS
MAKE AHEAD: Place leftovers in an airtight container and keep it in the refrigerator for 4-5 days.
FREEZER: Place leftovers in an airtight container and keep it in the refrigerator for up to 3 months.
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Thanksgiving Dressing Recipe
Ingredients
- 1 12 oz bag dry Herb Seasoned Stuffing
- 1 12 oz bag dry Cornbread Stuffing
- 1 onion, chopped
- 1 cup celery, about 3-4 stalks, sliced
- 1 package of fresh sliced brown 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, optional, see notes.
- Pepper to taste
Instructions
- Heat oven to 400 degrees.
- Melt 1/2 stick of butter in a saucepan.
- Saute onions, celery, and mushrooms in butter.
- Mix the two stuffing bags together in a large bowl.
- 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.
- Slowly add broth. Mix until consistency is not too stiff and not too soupy. (I mix this with my hands using gloves).
- Pour into 13 x 9 inch pan.
- Bake for 35-40 min.
NOTES
Nutrition
The nutrition info provided is only an estimate. See my nutrition disclaimer for more info on how the data is collected for recipes.
RECCOMENDED EQUIPMENT
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Can I make in a glass dish
Yes! It will be crispier if you use a pan.
Made your recipe today. This is great, and close to my grandmother’s recipe (I’m from Georgia, so . . . “stuffing” is not our thing). The only difference is that it was all cornbread stuffing, not a combo. The combo gives it an interesting “chew” texture. Also, the way she served it was with “gravy” slathered on it, which was essentially cream of mushroom with chicken broth and cut up boiled eggs.
Hi Joshua,
I am glad you tried it! My family is from North Carolina then moved to Florida) we served this dressing with what is called “Giblet Gravy” it had boiled eggs and turkey drippings, but not cream of mushroom. My dad would boil the turkey neck, gizzard and heart with turkey drippings to make the stock for the gravy. Sounds bad I know but it was really good! I just use a simple gravy on mine. They sound very similar though!
Hi! Can this be made the night before and cooked on the day of?
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
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!
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
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.
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 improvising with this recipe this year too. I hope this helps.
Best, Kim