Cornbread dressing is a classic dish traditionally served during the holidays, especially at Thanksgiving.

This recipe for cornbread dressing is a family recipe that started with my grandmother. It has evolved a bit over the years as it was prepared by my mother and then passed down to me. Each generation has tweaked the recipe to their liking making it what it is today.

Most traditional cornbread dressing recipes include sage and poultry seasoning. However, this recipe is more of a Cajun-style cornbread dressing as it contains the essential holy trinity ingredients. Holy Trinity is a slang term that consists of onions, bell peppers and celery, and is the base for much of the cooking in the regional cuisines of Louisiana. The preparation of many Cajun/Creole dishes all start from this base.

When I have it on hand, I also like to use my homemade turkey stock in place of chicken stock. I find using homemade stock gives the dressing more flavor rather than just buying stock from a grocery store. However, you can use store-bought chicken stock and it will certainly be just as delicious.

For the holidays I like to prepare my dressing and casseroles ahead of time and keep them refrigerated until it’s time to pop them in the oven. This tip saves me so much time and allows me to have more time to spend with family and friends. I usually prepare this dressing a day or two ahead of time before it’s time to bake.

Let’s get to cookin’! Here’s what you’ll need…

Ingredients:

• 3 (8.5 oz.) boxes of Jiffy cornbread mix (will need 3 eggs and 1 cup of milk to bake cornbread)
• 3 tbsp. butter
• ½ yellow onion, chopped
• ½ green bell pepper, chopped
• 2 celery sticks (with the leaves), chopped
• 1/3 cup green onions, chopped
• 1 tsp. garlic, minced
• 1 cup parsley, chopped
• ½ tbsp. Cajun or Creole seasoning
• 54 oz. chicken stock
• 1 egg, whisked

Instructions:

1. Prepare and bake cornbread, per package instructions, 2-3 days in advance. Set aside, let cool, and store in refrigerator until ready to prepare dressing.

• 

• 

• 

2. Preheat oven to 350 degrees F. Butter or spray a 9×13 baking dish with non-stick cooking spray.

3. In a large skillet melt the butter over medium heat and then add the vegetables and Cajun seasoning. Stir and cook over medium heat for 10 to 15 minutes, or until soft. Set aside.

• 

• 

• 

4. Crumble the cornbread into a large mixing bowl. Add in the sautéed vegetables, chicken stock, and egg. Stir until well combined.

Since I am making this dressing a couple of days in advance, I am only adding half of the stock now. I will then add and mix in the remaining stock right before baking time.

• 

• 

• 

5. Pour the cornbread mixture into prepared casserole dish, cover with foil, and bake in preheated oven for 1 hour.

• 

• 

6. Uncover and bake an additional 5-10 minutes. Serve with turkey and top with turkey gravy and enjoy!