Every holiday season, there’s one dish I take pride in making that brings generations of flavor to our table. It is our family’s favorite holiday dressing recipe! I was taught this recipe by my mother who learned to cook it from her mother. This recipe is so special to me! It is so much more than just a side dish, this recipe is always the star of the table. I’m serious when I say I’m not even invited to holiday gatherings if I don’t bring my dressing! In this blog, I’m excited to share our family’s favorite holiday dressing recipe with you, so you can bring a little bit of our family’s love, tradition, and warmth to your holiday table.

A pan of our family's favorite holiday dressing baking in the oven.

1.) Ingredients

2.) Recipe Instructions

3.) Recipe Facts

Key Ingredients for Our Favorite Holiday Dressing

For this recipe, gather Jiffy Cornbread, Pepperidge Farm Stuffing, onion, celery, parsley, chicken broth, bacon, eggs, milk, sage, salt, and black pepper.

How Do You Make Our Family’s Favorite Dressing?

Begin by preparing the Jiffy Mix per the instructions on the box. You then want to boil the eggs and fry the bacon. Once the bacon is done you can remove it from the pan and sauté the onions and celery until soft. In a large mixing bowl, combine bag of Pepperidge Farm Stuffing, crumbled up cornbread, chopped bacon, onion, celery, fresh parsley, grated eggs, S&P, sage, poultry seasoning, sugar and mix until combined. Add chicken broth to the mixing bowl. I add a couple cups and then mix it up and then add more. (See notes) Bake covered with foil at 350℉ for 1 hour. Remove for the last 15 minutes of cooking. (See notes)

All of the ingredients for the dressing arranged on the counter: cornbread, bacon, celery, eggs, chicken broth

Recipe Facts

What is the difference between stuffing and dressing?

Whether you call it stuffing or dressing largely depends on where you’re from. Dressing is typically baked outside the bird, while stuffing can be cooked inside the turkey or in a separate dish. In the South, it’s commonly referred to as dressing, and since this is a Southern-style recipe and I’m a southern girl, I’m calling it what it is…Dressing. 😉

Is stuffing better with or without eggs?

I believe stuffing is always better with eggs in the mix. They add moisture, a rich flavor, and help bind all the ingredients together. I wouldn’t suggest skipping the eggs in this recipe unless there’s an allergy.

How do you fix dry stuffing?

The key to avoiding dry stuffing is to make sure you don’t overcook it! Aim for a crispy, golden brown top with a soft and tender interior. If the stuffing does end up overcooked and dry, you can fix it by mixing 2 tablespoons of melted butter with 1/3 cup of warm chicken or turkey broth. Drizzle this mixture over the stuffing and let it soak in for a few minutes to restore moisture.

Our family's favorite dressing in a baking dish on the table.

Favorite Holiday Dressing

Little House Big Barn

This recipe has been handed done through the generations of my family. I hope you and your family love it as much as mine does!

Print Recipe

Prep Time 45

Cook Time 1

Course Side Dish

Cuisine American

Servings 14 people

Equipment

1 9×12 Baking Pan
1 Frying Pan for frying bacon and sauteing vegetables
1 mixing bowl
1 measuring cups & spoons

Ingredients

Cornbread Ingredients

2 boxes Jiffy Corn Muffin Mix
2 Eggs
⅔ cup Milk

Dressing Ingredients

1 bag Herb Seasoned Pepperidge Farm Stuffing 14ounce bag
5 Eggs (boiled)
½ cup Fresh Parsley
1½ cups Celery
2 cups Onion
6 slices Bacon
5 cups Chicken Broth
1 tsp Salt
1 tsp Pepper
2 tsp Sage
1 tsp Poultry Seasoning
2 TBSP Sugar

Instructions

Cornbread Instructions

Prepare the Jiffy Mix Cornbread per instructions on the box. Once it is done cooking, set aside and let cool

Dressing Instructions

Boil 5 eggs, once they have cooled you can peel them and set them aside. I use a cheese grater and grate the eggs once they have cooled enough to handle
Fry bacon until crispy and set aside. I use scissors to cut the bacon into small pieces prior to frying it. I think this is easier than crumbling it after frying it. You can do either way you prefer
Add chopped onion and celery to bacon grease and sauté
In a large mixing bowl, combine bag of Pepperidge Farm Stuffing, crumbled up cornbread, chopped bacon, onion, celery, fresh parsley, grated eggs, S&P, sage, poultry seasoning, sugar. Mix well until combined
Add chicken broth to the mixing bowl. I add a couple cups and then mix it up and then add more. (See Tips)
Bake covered with foil at 350℉ for 1 hour. Remove for the last 15 minutes of cooking. (See Tips)

Notes

After mixing all the ingredients together, the dressing will have a soupy consistency. You will think you’ve added too much liquid, but listen to me and just trust the process. 😊
If you don’t feel like your dressing is “soupy” enough you can add more chicken broth. You won’t ruin it by adding more. You will just have to cook it longer.
I always taste my dressing before baking it. You my feel like it needs more salt or other seasoning. I measure with my heart! So please make adjustments as needed.
When you remove the foil during the last 15 minutes of baking, you’re aiming for the top to brown nicely

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Don’t miss this other delicious recipe!

Looking for another tasty treat? Go check out my Sourdough Discard Zucchini Bread recipe—it’s moist, flavorful, and a perfect way to use up your discard. It is a perfect addition to the holiday dessert table. Trust me, you’ll love it!

Generations of Flavor: Our Family’s Favorite Holiday Dressing Recipe

Table of Contents

Key Ingredients for Our Favorite Holiday Dressing

How Do You Make Our Family’s Favorite Dressing?

Recipe Facts