HUNTSVILLE, Ala. (TENNESSEE VALLEY LIVING) - Thanksgiving is right around the corner! It’s time for families to come together, make memories, and eat lots of delicious food!
Influencer Maddie Rickman is no stranger to the joys of the holiday, bringing on Mawmaw’s Southern Turkey & Dressing. She says that it’s one of those dishes that just feels like home. You can find the recipe below.
Ingredients
For the Turkey:
- 1 whole turkey (15–20 lbs.) Can substitute a rotisserie chicken
- Reserved turkey drippings (approximately 1 quart, if available)
For the Homemade Cornbread:
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- 3 cups cornmeal
- 2–3 eggs (Mawmaw’s original calls for 3)
- 2 cups buttermilk, or enough for a thick pancake-batter consistency
- 2 large dollops bacon grease
- 1 large onion, finely chopped
- 3–4 stalks celery, finely chopped (my addition)
- Salt, approximately 2 tsp., or to taste
- Black pepper, to taste
For the Dressing:
- Prepared homemade cornbread, crumbled
- 4 slices white sandwich bread, cubed
- 2 turkey breast portions, cooked and finely chopped (adjust amount to preference)
- 1 quart reserved turkey drippings, with excess fat removed (optional)
- College Inn Chicken Broth, enough to moisten the dressing (Mawmaw’s original recipe calls for approximately 8 cups total broth)
- 1 tsp. salt, or to taste
- 1 tsp. black pepper
- 2 tbsp. poultry seasoning
- ½ tbsp. ground sage
Instructions
Prepare the Turkey:
- Cook your turkey 1 day before preparing the dressing.
- Remove the giblets and neck from the turkey. Pat dry and prepare for roasting.
- Roast at 325°F, following cooking times based on the turkey’s weight.
- A 15-lb. turkey typically takes around 3½–4 hours, while a 20-lb. turkey may take approximately 4–4½ hours or longer. Always check the internal temperature rather than relying on time alone.
- The turkey should reach an internal temperature of 165°F in the thickest part of the breast and thigh.
- Allow the turkey to rest before carving.
- Reserve the turkey drippings in a container and refrigerate promptly.
- Remove the turkey breast meat and finely chop it for the dressing.
- If you’re not using a turkey , skip this step and cube up 2 rotisserie chickens.
Prepare the Cornbread ( or buy premade )
- Preheat the oven to 450°F.
- In a large mixing bowl, combine cornmeal, eggs, bacon grease, salt, and pepper.
- Slowly add buttermilk until the mixture reaches a thick pancake-batter consistency.
- Finely chop the onion and celery, then fold them into the cornbread batter.
- Divide the mixture between two prepared baking pans, if needed.
- Bake for approximately 25 minutes, or until cooked through and golden brown.
- For a darker top, broil for an additional 1–2 minutes, watching carefully.
- Remove from the oven and allow to cool slightly.
Prepare the Dressing:
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- Crumble the cooked cornbread into a very large mixing bowl.
- Add the finely chopped turkey breast meat.
- Cube 4 slices of white sandwich bread and add them to the mixture.
- Season with salt, black pepper, poultry seasoning, and sage.
- Pour in the reserved turkey drippings, if using.
- Slowly add College Inn Chicken Broth, mixing everything together.
- Continue adding broth until the dressing is very moist and well combined, but not watery. The cornbread will absorb quite a bit of liquid.
- Adjust seasonings as needed. If tasting before baking, ensure any turkey drippings and broth used are fully cooked and safely handled.
Bake the Dressing:
- Preheat the oven to 450°F.
- Transfer the dressing mixture into greased baking dishes.
- Spread evenly.
- Bake for approximately 45–60 minutes, checking periodically.
- The dressing should be set in the center, reach 165°F internally, and have a beautifully golden-brown top. Cover loosely with foil if it browns too quickly.
- Serve warm alongside your favorite holiday dishes!
Mawmaw’s Tip: Always serve with Ocean Spray cranberry sauce! 🤎
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