A friend gave me this recipe to try. It is easy and has great flavor!

Everyone in the South is picky about their dressing...and this is MY way! (L)

We cleaned the freezers and I found ingredients for a few dishes. Leftovers!“Your dressin’ is only as good as your broth” Anna WilliamsI can’t tell you how much research I’ve done, over 4 decades, from every person I knew, in a sweet little place called western Kentucky, to finally get this the way I feel like it’s supposed to be. Having a Cajun mother♥️, I was raised on my beloved rice dressing not cornbread dressing. But growing up in Kentucky, you bet I became a huge fan of cornbread dressing. Not everyone can make a good one no matter what they do. I’ve been that person a few times lol. It should be Fluffy not concrete. Aromatic and seasoned just right. Crispy in all the right places. But mainly, it’s a texture thing. I think, after all these years, I have nailed it. This is more of an equation, but so easy!I’ve heard everything from using a dozen eggs and boiling broth to 1/2 cup of sage (gag) and cracker crumbs. I’ve heard cream of chicken soup and stove top stuffing. Just NO. The seasoning is very simple because ‘dressin’, as we southerners call it, has a flavor all its own. It smells like Thanksgiving and home. This one is the one for me. I waited a long time before I was confident enough to put this particular recipe out there. No jackin around on this one. I can keep it and share it now, thanks to Cookpad 🧡

Great grandmother's southern cornbread dressing.

This is a easy southern style cornbread dressing, that I make year around. Add shredded chicken to serve as a main dish. Not to be confused as a stuffing, but could certainly be used for that as well.

My mom used to make her cornbread from scratch, but they didn’t have mixes then.Usually for zThanksgiving or Christmas.

My mother made the best cornbread dressing I have ever eaten. This is my version of her recipe. She never wrote it down and cooked everything from scratch ♥️#givingthanks

Eventhough I was adopted at birth, this recipe has been in my family well over 100 years!Not just a dressing, I stuff my turkey with it as well...

I've been roasting turkeys for several years now, and not a just on thanksgiving. While I will say that smoking a turkey is the absolute best you can get (yes, even over frying), sometimes you want those traditional autumn flavors of sage and thyme with salty crackly turkey skin that comes from a traditional roasting process. I use a dry brine and place a compound butter under the skin to give the meat an extra layer of herbed flavor. The turkey is spatchcocked, which not only cuts down the cooking time and exposes the skin for crisping that typically get soggy with a whole bird roast, but it allows the turkey to lay flat so you can fit other things in the oven while it's cooking.

This turkey breast was the best we have had smoked,. Turkey can end up dry if your not careful to take it out and wrap it before it's cooked completely through.We took it out at an internal temperature of 150, wrapped it well and the ambient heat cooked it to perfection, it was so juicy and tender. The spice rub is spicy, so if you want it milder decrease the sriracha and black pepper some.

This is basically my mother in laws recipe. She gave me the ingredients but I had to figure out the measurements. I spent a few years tweaking it and making it my own. It has lots of flavor and texture and it is TOTALLY FROM SCRATCH !! Make the cornbread and biscuits the day before. Also, MAYONNAISE is a much tastier binder than raw eggs Bet you won't find a recipe quite like this 😋 #cornbreaddressing #Thanksgivingdressing #chickenanddressing