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A Cooking Adventure with Thom

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Donna's Cornbread Dressing for Turkey

Donna Hackett
Servings: 8



This is a recipe perfected by my wife and it is excellent. You should adjust the broth, sage, salt, and poultry seasoning to your own taste.



Corn Bread Ingredients:
1 cups white cornmeal
cup all-purpose flour
cup shortening
1 cups buttermilk
2 teaspoons baking powder
1 teaspoon sugar
1 teaspoon salt
teaspoon baking soda
2 eggs

Dressing Ingredients:
cup butter
1 cups celery, chopped
1 cup red or white onion, chopped
3 cups broth, from giblets
1 teaspoon thyme leaves
1 teaspoons sage
1 teaspoons poultry seasoning
1 egg, beaten
1 teaspoon seasoned salt

Cooking Method


  1. Heat oven to 450F. 

  2. Grease 10" iron skillet. 

  3. Mix ingredients. 

  4. Beat vigorously 30 seconds with a spoon or fork. 

  5. Pour into skillet. 

  6. Bake about 20 minutes or until golden brown. 

  7. Let cool. 

  • You can prepare corn bread ahead.


  1. In large saucepot over medium heat, in hot butter, cook celery, thyme leaves, sage, poultry seasoning, and onions about 10 minutes or until tender.

  2. Remove from heat.

  3. Crumble corn bread into mixture.

  4. Stir in remaining ingredients; mix well.

Makes enough stuffing for 1 Turkey (9 to 12 pounds), about 9 cups or as a side dish.

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