I'd have to say that everyone enjoys my Cornbread Dressing. I've had to make triple batches for family events praying that I have some as leftovers.
So...it's great with any turkey or chicken menu and super delicious with giblet gravy on top. I'm getting hungry just thinking about it.
I won't be home for Thanksgiving this year and as my sweet daughter-in-law is cooking dinner and invited my 'men' to join their family, I'm offering to make it ahead of time and freeze it for her. My son just asked, 'Give her the recipe.'
So here it is.
2 boxes of Jiffy Mix for Cornbread. Make as directed, you can make this the day before assembling the rest of the ingredients.
1/2 cup each of celery and green onions, chopped
1 stick of butter
Saute together for several minutes.
Cut the cornbread into one inch squares and put in a huge mixing bowl.
1 can of Campbell's Golden Mushroom Soup.
1 can of Chicken Broth.
1 large can of sliced mushrooms, do not drain.
1 tablespoon of Tony's Seasoning.
It will be 'loose' so don't worry. Pour into a baking dish and bake for 30-40 minutes at 350 degrees.
Super delicious with a giblet gravy.