Easily serves 12
Whether it was Christmas or Thanksgiving, the smell of homemade dressing always greeted you at my
parent's home. And it was always homemade, no exception. I've adapted the recipe to make it a little
less time consuming and it makes enough for a large gathering. BTW, this recipe is easily divided into
• 1½ sticks butter (unsalted)
• 3 cups diced celery (about 8 ribs)
• 3 cups diced sweet onions (about 3 to 4 medium)
• 2 bags Pepperidge Farm classic cornbread stuffing (24 oz total)
• 1 bag Pepperidge Farm herb seasoned classic stuffing (12 oz)
• 1 Tbsp poultry seasoning or ¼ cup Lite-House Poultry Herb Blend*
• 6 cups chicken broth
• 3 eggs
Preheat oven to 400°F. Lightly grease a 13-x-9 baking dish and an 8-x-8 baking dish.
1. Melt butter in a large skillet over medium heat; add celery and onions; sauté until soft, and set aside.
2. Mix stuffings in a large bowl with poultry seasoning; add the celery and onions.
3. Mix eggs and broth together; add to the stuffing mixture and blend well. Adjust salt and pepper
4. Place the mixture in the two dishes making sure the tops are even. Bake in preheated oven for 45
minutes to 1 hour with the smaller dish ready sooner.
*I have started using the Lite House herbs because they are freeze dried and more flavorful. They
contain little bits of herbs instead of powder. Sometimes I add an extra ½ teaspoon of
• If the dressing seems a little dry, add a small amout of broth or water.
• Don't worry if you don't have the exact amount of onions or celery, or if you don't like one or the other.
• Dried cranberries & chopped toasted pecans (¾ cups each) make a great addition to the dressing.
cornbread dressing, easy dressing, basic dressing