The BEST Thanksgiving Dressing
The absolute MOST delicious recipe for dressing ever!
Equipment
- oven
- Skillet
- chef's knife
- cutting board
- 9 x 12 baking dish
Ingredients
- 1 recipe buttermilk cornbread package or your favorite cornbread recipe prepared and baked
- 1 tin package Sister Schubert Parker House rolls Baked, as directed
- 1 T sage or poultry seasoning, your preference
- salt and pepper- to taste
- 1 rotisserie chicken, skinned & deboned and cut into bite sized pieces
- 1 stick butter
- 1 small onion, chopped
- 4 stalks celery, chopped
- 1 can Cream of chicken soup
- 2 C chicken broth- more if needed
- 1 large egg, whisked
Instructions
- Bake cornbread and rolls. Cool. I often bake these a day or so ahead of time.
- In a separate bowl, skin and debone chicken and cut into bite sized pieces. Set aside.
- In a large bowl, crumble together: cornbread and rolls. Season with sage, salt and pepper.
- Saute onion and celery with butter in skillet until softened.
- Mix together in a separate bowl: soup, chicken broth, egg, melted butter, onion and celery.
- Combine: chicken, dry ingredients and liquid ingredients together. Add more chicken broth, if needed. Dressing should have a really moist texture.
- Add to a greased 9 x 12 baking dish and bake in a preheated 350 degree oven until golden brown--about 35-40 minutes.
- *** You can make a day ahead of time and keep covered and refrigerated until you bake it.
Notes
The change of my recipe from biscuits to Sister Schubert rolls has made an incredible difference in the flavor. Plus adding in the rotisserie chicken makes it a perfect entree for any time you are craving dressing.
I still leave the rotisserie chicken in and serve with the turkey on Thanksgiving. It just makes it better! Plus, if there aren't turkey lovers, chicken included suits many.
Feel free to adjust the amounts of sage or use poultry seasoning to your taste.
Enjoy! I think you will be a hit if you make this version. It is a winner every time I prepare it!