Magical Southern Dressing Recipe

November 22, 2021


This recipe is so strange – almost like a science experiment, but it will be the easiest, and most delicious dressing you’ve ever made. Your guests will love you. 

I’ve had stuffing in a turkey —  once. That was enough for me to add another reason why I love living in the South. There’s nothing like a pan of cornbread dressing at Thanksgiving. 

My Grandmother Harrison made amazing dressing, and my Aunt Jo taught me how to make her delicious traditional version. They were both “Perfection in a Pyrex” and the highlight of the meal.  

When I first saw this recipe, I was a doubter. There’s no way it could work. All that soup? Really now! Let's be serious!  My mother taught me, “Don’t ever submit a recipe to the church cookbook that begins with, “open a can of  . . . “ it will haunt you for years.” BUT, this was too intriguing to not try. 

It doesn’t take the place of Aunt Jo’s traditional dressing, but it is so very moist, so very delicious and so very EASY you have to try it. I took it to the church Thanksgiving dinner, and the pan was scraped clean. 

Cornbread crumbled ready for the deluge of soups.

The name of the recipe was originally, “New Dressing Recipe” but I thought it deserved a more descriptive title, so I call it, “Magical Southern Dressing.” 

Simmer all soups together with poultry seasoning and if desired, onions and celery.

It came from my mother, who got it from David Earl Drake (my Dad’s high school friend from DeFuniak Springs) who got it from his mother, Louise Drake. The best recipes are passed down like this again and again. So . . . here you go. Magical Southern Dressing. 

The finished recipe makes a large casserole.

**I added onions and celery. You could even top it with pecans.

Magical Southern Dressing

1 can cream of mushroom soup

1 can cream of onion soup

1 can cream of chicken soup

1 can cream of celery soup

2 cans chicken broth

2 cans of shredded chicken

2 packages of Mexican cornbread mix

1 package of plain cornbread mix

1 tsp. of poultry seasoning

Prepare cornbread mixes as directed ( the day before is good so it dries out just a bit and absorbs the soup). Crumble bread into a large bowl (I mixed mine right in the large casserole dish).

In a saucepan, mix all the soups and poultry seasoning ( add sautéd onions and celery if desired). Heat and blend. Pour this over the cornbread and mix together. Bake at 400 degrees for 45 minutes or until lightly browned. 

Magical Southern Dressing

Happy Thanksgiving Everyone! 

Stuffing vs. Dressing? Here's the more traditional method.

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