Cornbread Dressing
- 6 cups crumbled cornbread
- 4 cups loaf bread, biscuits, rolls (whatever leftover bread you have)
- 1 cup chopped celery
- 3/4 cup finely chopped onion
- 1/2 cup butter or margarine
- 1 tablespoon salt
- 1/8 teaspoon pepper
- 1/4 teaspoon each sage and marjoram
- 1 cup water
- 4 eggs, beaten
- 2 cups broth
Prepare bread for dressing. Cook celery and onions in 1 cup water on low heat until tender. Add to the crumbs and seasonings. Stir in beaten eggs and enough broth or milk to make a moist dressing. Add cream of chicken soup and stir in dressing mixture. Pour into greased 9 x 12 pan and bake at 400 for about 30 minutes until lightly browned. Makes 8 – 10 servings
Thanksgiving Menu at the Talley House
- Roasted Turkey and Dressing
- Turkey Gravy
- Sweet Potato Casserole
- Fresh Green Beans with new potatoes
- Deviled Eggs
- Salad or Slaw
- Cranberry Relishe Creamed Corn
- Rolls or Monkey Bread
- Desserts
- Chocolate Bread Pudding
- Pecan Pie
- whatever else I think of
Yummy! What time are you serving up the meal? LOL. Sounds good… we hope to make it! LOL…
Cindy & Ron
Debra – That sounds great! Will Kirk be a guest for Thanksgiving? He says you’re the best cook, and he needs some homecooking. lol
Happy Thanksgiving to all of you!
Hi Glenda,
Kirk will be here. He’s not going to miss a meal! LOL.
That sounds like a great meal you’re preparing. When do we eat? That Cranberry Relishe Creamed Corn is intriguing? I’ve never had any of that before? How’s it made and what is monkey bread?
May the Lord bless your family’s Thanksgiving and may the Lord bless everyone’s Thanksgiving. And, give God thanks for it and the praise!
Jeffery,
Sounds like I need to post more receipes. I’ll see what I can do about that.
Jeffery,
That’s a typo, sorry. Cranberry relish and creamed corn.
I understand now. I thought it might be possible that it was a new type of recipe. You never know:)
That sounds really good! we just might have to fix that for Thanksgiving!!!! Hope to see yall in concert real soon!
May your stuffing be tasty
May your turkey be plump,
May your potatoes and gravy
Have never a lump.
May your yams be delicious
And your pies take the prize,
And may your Thanksgiving dinner
Stay off your Thighs!
Bob
LOLLOLLOL Thanks for the Thanksgiving poem especially that last line. Hope your’s is great too!
Debra- Ashley and I will be in Sevierville at Ashley’s Grandma’s so what time should we come over, your menu sounds pretty good???
Neil, you can come around 6pm. However we are eating at 1pm! Just kidding.
Boy! It sure does sound good! One of my friends at church told me that her family calls them “stuffed eggs” because they don’t want to give the devil any credit for anything they don’t have to! I thought that was good! I just had bariatric surgery, so this Thanksgiving is going to be in tiny tastes. But that’s ok, I’ve lost 37.5 lbs already. (I’m on a low-fat diet – the fat’s hanging lower everyday!!!) Praise the Lord and pass the Splenda!
Hey Debbie! You and I make our dressing just about the same way. I keep on adding sage to mine too. I like to taste the sage in my dressing. But I’ve never heard of freezing the dressing ahead of time. That’s intriging to me. I hope you and the family have the best holiday ever! I will be cooking for my family as well, then mama and I will hit the mall on Friday – it’s our tradition. I sure do love ya’ll real big – and pray for you often. Blessings to you all!
Hey Donna,
I like to add poultry seasoning, but forgot to put on video. I know you and your family will have a great time. You and your sweet mama have a great shopping time. Me, I’m not going anywhere near it! Ha. Love you big too!
I love your cooking show! Happy Thanksgiving!
Bless your heart, Debra! You have read our minds. We need help with our food preparation!
One thing you left out. I guess you assumed we all knew how to make corn bread. We don’t know “the best” cornbread recipe. Could you post a cornbread recipe? And THANKS for sharing your “how to make this cornbread recipe”! Please share some more things! Lots of women don’t know how to cook like our “mamas” did.
Ruthie,
You can buy cornbread in your store deli or bakery. Here is a basic receipe. 1&1/2 cups cornmeal mix. 1 cup of buttermilk, 1 egg. Break egg in buttermilk and stir. Stir liquid into cornmeal. Preheat oven to 400. Heat 8in iron skillet in oven. When skillet is hot, pour 2Tablespoons veg oil in skillet and return to oven. When oil is hot, pour into your cornbread mixture and stir. Pour into skillet and bake for 25 min. Let cool and crumble for dressing or eat a piece hot with butter! I did both!:)
I’ve always heard that Debra was quite the cook. I guess we’ll have to start calling her Debra Deen
When are you going to write a cook book Debra? Have a great Thanksgiving!
Sam Kerfoot
Debra, you are so awesome! that’s all I can say!
This should become a regular feature to the site. I would love to see some more cooking episodes!
B.
sounds great Debra, but pigs will fly before i try to make this! however, i will sure to pass it along to Margaret. isnt it wonderful to have a Christian website like this, to have fun and share with each other ~ thanks again, little Debbie homemaker!
Thanks so much for posting this Debra and Lauren. I was just searching for a good dressing recipe, I think I am going to use yours. Happy Thanksgiving!!
Love this!!! And the dressing sounds wonderful. I’m going to try it. Thanks for doing this.
Willie, You may want to add some poultry seasoning. I forgot to say that. But it’s good as is. Hope you enjoy!
Quicker than Rachael Ray, and half the effort. Looks delicious
Shiloh will be right over:)
PS… Lynell wants to know, do you like a little dressing with your sage?
I Love Talley T.V.
how do you make canberry relishe cream corn? and monkey bread? and please do more of cooking with deb!
Sounds a lot like my mother’s dressing. She’s 90 and (with my dad’s help) made it again this year for the Sunday school class she teaches… Loved the Abraham Productions cruise, by the way! Great concerts and a memorable time… Happy Thanksgiving!
That sounds yummy!!!! I am so excited and thankful that I get to spend time with my family on Thanksgiving too. God is so good!
-Amber Linville
My mouth is already watering for some thanxgiving dressing. Thanx for sharing
Sounds yummy what time will it be served. I am going make my way to the Talley’s House then. Have a Blessed Thanksgiving. Love You All1
Wow Debra that looks good. I’m amazed how different dressing can be from different parts of the country. My mom makes her dressing from scratch and she also adds the gibblets, neck meat from the turkey. I’ve watched several FoodTV shows and from the looks of it you did a really great job at showing how to cook and put together a recipe. Of course with the butter you added, you might be giving Paula Dean a run for her money.
Happy Thanksgiving day to all the tree-o family!
love
louise
Debra, I loved your demonstration. You are a tremendous lady. I couldn’t try it as I have arm in sling. I had a Pace Maker inserted. Interesting experience.
I am so looking forward to seeing you on Jan. 23 in Claremore,OK. I love you, Debra.
Debra,
I just wanted to tell you that I used your dressing recipe on Thanksgiving and it was great! Actually I had never attempted to make the dressing because my Mom always made it. So I just thought I would let you know that.
Thanks,
BettySue Holsonback
P.S. We were on the November cruise with yall and my husband and I really enjoyed hearing you each day