Author Notes: This is a family favorite at Thanksgiving and Christmas. For an elite few, they get their own separate serving even on non-holidays.


  • 2 small Pepperidge Farm seasoned dressing mix packages (not croutons)
  • 1 8×8 square of cornbread (homemade or store-bought, without sugar)
  • 1 – 2 sticks of butter
  • 4 – 5 stalks celery, chopped
  • 2 large onions, chopped
  • 2 cups chicken broth (homemade or store-bought), heated
  • salt & pepper to taste


  1. Preheat oven to 350 degrees.
  2. Saute celery and onion in butter with salt and pepper until slightly softened. Let cool in pan of butter.
  3. Break up 8×8 cornbread into large bite size pieces into a large bowl.
  4. Add Pepperidge Farm dressing mix to cornbread and stir to combine.
  5. Add celery and onion mixture and stir.
  6. Pour in about 1 ½ cups hot chicken broth and stir. Test moisture. Add more chicken broth as needed.
  7. Lightly press into a casserole dish, cook for 45 minutes.

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