Dressing is one of the more time-consuming dishes, but luckily, you can start it well in advance of the celebration. Here’s a traditional southern recipe that’s been in View
production manager Jill Skinner’s family for at least three generations. You can adapt it to your family’s preferences, and it’s best when made two to three days in advance and refrigerated.
Note: Two or three days before Thanksgiving, handle, at least, steps 1 through 3, at your convenience. You can make the entire dressing 2-3 days prior to Thanksgiving.
- 2 boxes of Jiffy corn bread mix
- 2 lbs. breakfast sausage
- 1 bag Pepperidge Farm cubed herbed bread
- 1 loaf of white bread
- 2 large eggs
- 1 32-oz. carton chicken broth
- 2 Rome apples
- 1 full bunch of celery
- 1 carton of mushrooms (optional)
- 1 tsp black pepper
- 2 tsp of salt
- Prepare cornbread according to instructions. Cool, and then place in plastic bag and lightly pound to break up the bread.
- Brown sausage and crumble. Add to cornbread bag.
- Chop celery and mushrooms. Sauté until celery is tender and store.
- Chop white bread into cubes. Add cubes to all pre-prepared ingredients in a very large bowl along with the herbed cubed bread. You might want to make a small investment in an oversize plastic bowl from a party or hobby store as you can use it for many years.
- Add beaten uncooked eggs.
- Peel and chop apples in small bitesize pieces. The apples help to retain moisture in dressing. Add to mixture.
- Add salt and pepper and mix well.
- Place in 9x13 pan. Any ovenproof pan that will hold 2 quarts will work.
- Pour half the broth over the mixture.
- Bake at 350° F until dressing is warm in middle. If dressing is entirely pre-prepared and stored in refrigerator, baking time is about 2½ hours. If dressing is entirely prepared on day of Thanksgiving baking time is about 1½ hours.
- Warm the remaining broth and pour it over warmed dressing to achieve desired moistness.