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holiday dressing

(1 rating)
jlowery55 avatar
Recipe by
Joyce Lowery
@jlowery55
Sterlington, LA

My friend at work kept talking about her mom's dressing during the holidays. She gave me an idea of how her mother made the dressing. I looked up different recipes and combined the ingredients, and this is what I came up with. It is a lot of trouble to make, which is the reason that I only make it during the holidays. Every year, I say that I am going to find a simpler recipe, but when I hear one of my kids say, "My Mom's dressing is awesome"; I know that it was worth all the trouble.

(1 rating)
yield 20 serving(s)
prep time 2 Hr
cook time 2 Hr
method Bake

Ingredients For holiday dressing

  • 1
    chicken
  • 2
    chicken bouillon cubes
  • 1 tsp
    salt
  • 2
    biscuits, cold and crumbled
  • 1
    recipe of cornbread, cold and crumbled
  • 1 c
    pecans, toasted and finely ground
  • 2
    eggs, boiled and chopped
  • 4 Tbsp
    butter
  • 2 Tbsp
    bacon drippings
  • 1 lb
    pork sausage
  • 1
    onion, chopped
  • 4 Tbsp
    celery, chopped fine
  • 4 Tbsp
    bell pepper, chopped fine
  • 4
    chicken bouillon cubes, dissolved in 1 cup boiling water
  • 1 bunch
    green onions, chopped
  • 1 pkg
    pepperidge farm stuffing mix, regular
  • 1 tsp
    black pepper
  • 1 tsp
    dried thyme
  • 1 tsp
    sage, dried
  • 1 tsp
    poultry seasoning
  • 1 tsp
    lawry's seasoning salt
  • 2
    eggs, well beaten
  • 1 can
    cream of celery soup
  • 3 can
    chicken broth, from the boiled chicken

How To Make holiday dressing

  • 1
    Boil chicken in water that has been seasoned with salt and chicken bouillon cubes. Cool the chicken and debone. Shred the chicken into small pieces. Save the broth. Save the giblets for the gravy.
  • 2
    Make biscuits and cornbread the day before. Let it sit out all night to cool and dry.
  • 3
    Toast the pecans in butter and grind to fine meal.
  • 4
    When ready to make dressing, combine crumbled cornbread, biscuits, stuffing mix, chopped chicken, and ground toasted pecans together. Mix well.
  • 5
    Add the chopped boiled eggs and mix well.
  • 6
    Cook the sausage until browned. Drain, but save the drippings.
  • 7
    Mix sausage with cornbread mixture.
  • 8
    Melt the sausage drippings, bacon drippings, and butter in a skillet.
  • 9
    Saute the vegetables in the above drippings until tender (do not drain). Add one can of chicken broth (from boiled chicken) and cream of celery soup. Stir over low heat until celery soup is dissolved. Add to the cornbread mixture and mix well.
  • 10
    Combine seasonings with beaten eggs and add to the cornbread mixture.
  • 11
    Add enough of the chicken broth to the cornbread mixture to make it soupy.
  • 12
    Pour into lightly sprayed roasting pan.
  • 13
    Bake covered in a 325 degree oven for one hour.
  • 14
    Remove cover and bake uncovered until golden brown. If you like the dressing on the moist side, baste with additional chicken broth once it is uncovered.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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