Tuesday, November 18, 2014

Grannie's Thanksgiving Stuffing

I have missed you guys so much!!! This year, being the opening act for the Shut Up and Hold On tour took me all across the country but it didn't take me into many kitchens.... Although, I have been having a blast. If you follow me on Instagram, Twitter or Facebook, you have seen my travels and adventures! I've had very little time at home between the shows, recording new music in the studio and the BMI and CMA award shows, life has been amazingly busy.

Thanksgiving is just around the corner and I wanted to bring back one of my all-time favorite traditions to share with you. My Grannie's Thanksgiving stuffing is the absolute best. Tons of sage and veggies mixed with buttery cornbread and baked to a perfectly moist stuffing with crisp edges. Each year, it is the one dish that my sister and I enjoy making with my Grannie, which always brings back years and years of memories.

I don't know how your big feast works but our Thanksgiving feast is LARGE MARGE style. We gather 20-30 people and there is more food than we could, or should be able to eat in a week, although somehow we always manage to polish it all off.  Aside from my Grannie's famous stuffing, some of the other staples we have are my dad's turkey from our family's company Dream Walkin' Farms Premium Meats which never fails to rock our world, mom makes mashed potatoes, Grannie makes giblet gravy, my sister and I make roasted brussel sprouts and all the other family members bring the dish they are most famous for! We get fat, happy, watch football and play Moon (a domino game I've been playing my entire life). I would love to hear what your must-have staples are, leave me a comment at the bottom of this post!

2- 9x13" pans of Shawnee's Best or Aunt Jamima White Cornbread mix, prepared as directed
3 large white onions, chopped
2 clusters celery chopped
1 whole bottle rubbed sage
1 Tbsp oil
1/4 cup cold water
1/2 tsp salt
4 sleeves saltine crackers
5 cups Turkey Broth (from cooked turkey or store-bought chicken broth works too)
salt and pepper

Sauté oil, water, onion, celery and salt. Cover and cook on low until tender but not mushy. Strain turkey broth (to keep bones out of stuffing). Crumble both crackers and cornbread and combine in a large pan. Add turkey broth, onion mixture and 1/2 bottle sage. Use potato masher and mash as if you were making mashed potatoes. If needed, add more chicken or turkey broth to get the consistency you need. Add the other 1/2 bottle of sage and salt and pepper to taste. Be aware that the crackers are salted so make sure you taste it as you add it so not to over-salt. Pour mixture into 9x13 pans (should make 3 pans) Bake at 425 for 1 hour. After 30 minutes rotate pans in the oven (move top rack pans to bottom rack and bottom rack pans to the top rack), continue the remaining 30 minutes. Remove from the oven and let the feast begin!

Have a Happy Turkey Day! Gobble Gobble! 
XOXO Enjoy~


  1. The recipe looks really good. If it doesn't go into the bird isn't it dressing?

  2. Krystal, thank you so much for sharing this recipe I was really hoping you would! I love cornbread and stuffing but have never had them together. This recipe sounds so delicious. Would this work with homemade cornbread from scratch? Can’t wait to try this! YUMMY! =) Bettina

  3. Hi Krystal, this is a great recipe for a crowd, yet even cut it half it would be a lot for our small gathering. Do you know whether it freezes well? I'm guessing that you never have enough left over to think about freezing it.

    The two holiday staples in our house for both Thanksgiving and Christmas is Seven Layer Green Salad and Sweet Potato Pie. The salad is perfect because you make it one day in advance, cover with plastic wrap, and just toss before dinner. My family has lived in the same county in Mississippi since 1833 and sweet potatoes were a way of life.

  4. love me some cornbread...gonna def try this recipe for sure!! Keep sharing love our recipes!

  5. Hey girl,
    Thanks for sharing your yummy recipes, I tried this last year and sadly it didn't quite turn out as well. I WILL master it this year, we don't have the large marge style holidays like y'all anymore.

    Our holiday staple is my MIL's sweet potatoes that are to DIE for & I usually take the leftovers and make Sweet Potato Cake with. Also every year since I was a kid we have raw veggies and dip. Something to snack on until dinner is done. My man has become quite known for his oil-free deep fried Turkey. We'll never ever go back to oven cooked again. LOL He also started a new tradition with his Christmas Bundt Cake.

  6. That looks like my Granny's stuffing recipe. Good stuff! Happy Thanksgiving and happy eating! :)

  7. Your Grannie's dressing sounds and looks so good! Mine has very thin cornbread baked on a cookie sheet. I use 1 box bought cornbread stuffing and 1 box Chicken stuffing. Mix these with corn bread broken into small pieces. The packet with the stuffing mix is my seasoning. Also about 4 slices toasted wheat bread torn into small pieces. Have onions and celery chopped and browned in butter added to mix. Add 2 beaten eggs and 1 box chicken broth or if need more 1 can broth also. Bake and serve! My family loves it. Rest of menu is Sweet Potato's baked with marshmallows, Green Bean Casserole, mashed potatoes and gravy. Pumpkin pie, Pecan Pie, Cool Whip, and Cranberry Sauce! This year my granddaughter is bringing Red Velvet Cupcakes with white icing, home made by she and my great granddaughter Aubree! Happy Thanksgiving Krystal !!