I’m pausing from cooking to make a blog post because I always have the darnedest time trying to find my favorite recipes, and I need something saved online. Not only on my blog, but something I can pin to Pinterest.
So, I give you Alice’s Dressing, which has become my dressing, with a few tweaks that I’ll share below.
It’s just so good, y’all.
Thankfully, my husband took pics of this recipe card a few years ago, because it’s mysteriously disappeared from my cookbook and I almost thought the computer file containing this pic had been lost, too. It’s the ONE thing that everyone longs for every November in my house, and it would be a tragedy if we lost it. And despite eating it nearly every year of my life, and making it for the past 20 years, I still forget the proportions every single year!
I double it, because leftovers are so good. Here’s my doubled-n-tweaked ingredient list:
- 12 cornbread muffins
- 12 buttermilk biscuits
- 1 1/2 teaspoons black pepper
- 1 teaspoon Nature’s Seasons seasoned salt
- 2 medium onions, chopped
- 6 eggs
- 2 sticks melted butter
- 1 32-oz. box chicken broth
I still pour it into a 9×13 pan and bake it for a good hour or so at 350.
YUM! Hopefully it’s not too late to add it to your Thanksgiving table. You really need to bake the breads a day ahead so they have time to dry out. I’ve been known to buy them from Cracker Barrel when time is running short.
Hi Kari – are your cornbread muffins sweet-ish? I’m thinking I’d just make a pan of (savory) cornbread. How finely broken do you like your breads? Also wondering, since we don’t have Nature’s Seasons up here, what spices/herbs it has in it. Suddenly, I’m hungry.
Honestly, through the years, I’ve made it with just about every kind of cornbread imaginable! LOL Although, when I make them from scratch, I usually add just two tablespoons of sugar to the batter. It’s more crumbled than cubed stuffing, maybe similar to dry oatmeal but with some larger pieces? I should do a photo tutorial this Thanksgiving! 🙂 If you don’t have Nature’s Seasons, I think celery salt, pepper, onion and garlic powder would substitute OK. Now I’m hungry, too!