For Thanksgiving, I either stay in L.A. and have a Friendsgiving or spend it with my family in Alabama. We eat, talk, laugh and watch a movie or football. My mom has made a cornbread dressing with chicken for either Thanksgiving or Christmas since I was a child. It is special to me because it was one of the first dishes my mom made that I fell in love with, and whenever I make it, it reminds me of her. Over the last few years, I have made this dish for several friends who have fallen in love with it, just as I did all those years ago. I hope you enjoy it, too.
SOUTHERN CORNBREAD DRESSING WITH CHICKEN
2 (8.5 oz) boxes of corn muffin mix
1/3 cup of buttermilk (or milk)
1 stick of unsalted butter (room temp)
2 tbsp of canola oil
2 (10.5 oz) cans of cream of chicken soup
2 (10.5 oz) cans of cream of celery soup
1 (12.5) oz can of chicken breast
1/4 green bell pepper diced
2 1/2 cup of chicken broth
4 large eggs (2 for corn muffin mix, 2 room temp for dressing)
1/2 cup of onion powder
2 tbsp of garlic powder
2 tsp of ground sage
1 tsp of Italian seasoning
For the cornbread - Preheat oven to 400℉. Grease 9" round pan or equivalent. Follow baking instructions on the corn muffin box. While cornbread is baking, combine in a pot the cream of chicken soup, cream of celery soup, chicken broth, canned chicken, and bell pepper. Thin out ingredients with 1 can of water. Cook until heated through. Once cornbread is done, transfer to a full size pan (9.5"x13"). Add room temp butter and mix until fully combined. Add the heated cream of chicken mixture, onion powder, garlic powder, sage, and Italian seasoning to cornbread and mix until fully combined. If time permits, let dressing set overnight in the fridge once pan has cooled. If baking the same day, preheat oven to 375℉. In a bowl, whip up room temp eggs and add to dressing. Mix until fully combined. Bake for 1 hour & 10 mins or until golden brown and cooked through. Top with cranberry sauce and enjoy!
Bethany C., DTC
As a kid, I always traveled halfway across the state to be with family on Thanksgiving. As an adult, I alternate between large family affairs and small dinners with my family every few years. This year, I will cook a small dinner for my immediate family, including the basics like turkey and mashed potatoes. I also like to offer some staple desserts, like pumpkin pie, even if they aren’t my favorite. But my favorite dish is a green bean casserole because it is easy and delicious, mixes perfectly with all the other Thanksgiving staples, and it’s a great way to jazz up some veggies.
GREEN BEAN CASSEROLE
1 can (10.5 oz) cream of mushroom soup
½ cup milk of your choice
4 cups cooked green beans or 2 cans (14.5 oz each) green beans, drained
1 teaspoon soy sauce (optional)
1 1/3 cups French fried onions
Mix a can of mushroom soup with the green beans, milk and soy sauce (if using). Tip: for bite-sized beans, cut the green beans into smaller pieces before combining. Put everything in an oven-safe dish and cook at 350 degrees for 25 minutes or until hot. As for the French fried onions, we usually skip this step but if you want a crunch to your casserole, add them to the top the dish after cooking then put the dish back in the oven for another 5 minutes or until the onions are golden brown. Enjoy! The best part about this dish is it’s great for day-after leftovers.
Amanda C., Social Media Manager
Our family has many favorite Thanksgiving traditions, and it’s certainly a favorite holiday. First things, first: No matter where we may be spending the holiday, at 9:00 AM sharp we are cozied up in front of the TV to watch the Macy’s Thanksgiving Day Parade! From the ribbon-cutting to the balloons to Santa waving from his sleigh at the end (in our family, this is the official kickoff to the holiday season), we love every moment.
After the parade, the house starts to fill with the delicious aroma of Turkey and – more importantly – stuffing. My most treasured Thanksgiving side is my Uncle Bob’s special stuffing. This stuffing actually tastes like a hug. One bite, and I am instantly “with” my Uncle Bob and all of my loved ones, whether or not we happen to be at the same table. To me, this dish embodies the warm, happy comfort of a holiday about togetherness. And butter. Over the years Bob has taught me his stuffing secrets, and he has granted his permission for me to share them here:
UNCLE BOB'S SPECIAL STUFFING
2 bags of stuffing mix, any kind, but make sure they’re different brands for variety in texture. We like Arnold and Pepperidge Farm.
2 celery stalks
2 medium onions
1 stick butter
Poultry seasoning (Bell’s is our go-to)
4 cups chicken or vegetable broth
First, chop the celery and onions and then sauté in butter until tender. Set aside to cool. Follow the preparation instructions for the stuffing on the packaging, but swap in chicken (or vegetable) broth for the water. Beat in an egg. This creates a fluffy, almost custard-like texture. Fold in the sauteed vegetables. The final and critical step: season liberally with poultry seasoning and give it a good mix. Bake in a buttered casserole dish (covered with a piece of buttered aluminum foil) at 350 degrees for about 30 minutes. Remove the foil and bake another 5-10 minutes to get that crunchy casserole top.
There you have it! Maybe one of these recipes can become a new favorite. Have a Happy Thanksgiving from Team Nature Made®.
Amy has an MFA in Creative Writing from Antioch University in Los Angeles and is a credentialed English teacher, though she left the classroom to write full time. She especially enjoys creating educational content about health, wellness, and nutrition. Her happy place is in the kitchen, and when not writing, you can find her trying out “kid-friendly recipes” and “healthy desserts for chocolate lovers” from her Pinterest board.
Senior Manager, Medical and Scientific Communications
Melissa is a Registered Dietitian and provides leadership to Pharmavite’s Medical and Scientific Education team. She has over 20 years of experience educating consumers, healthcare professionals, retailers and employees about nutrition, dietary supplements, and overall wellness. Prior to joining the Medical and Scientific Communications team, Melissa launched and managed Pharmavite’s Consumer Affairs department and worked as a clinical dietitian throughout Southern California. Melissa received her Bachelor of Science degree in Nutritional Sciences from the University of Arizona in Tucson, Arizona, and completed her dietetic internship at Veteran’s Hospital in East Orange New Jersey.