Ann Criswell’s Thankgiving Dressing is fluffy and rich. The best combo of regular and cornbread dressing, it's the perfect accompaniment to turkey and gravy.
When I was growing up, the great city of Houston had two daily papers, the Houston Chronicle and the Houston Post. Sort of like mayonnaise or Miracle Whip, your family liked one or the other.
I have no idea why we got the Chronicle instead of the Post and now my mom isn’t here to ask. But it arrived every day, thrown by a neighborhood boy named Tommy Hannan. Remember when you actually knew your paper boy and he had to collect the money as well as deliver the paper? Tommy was a couple of years older than me but he used to stop by to chat and collect the paper money from Mom. If memory serves, she wrote a check. The real olden days, y'all.
Anyhoo, as a foodie from way back, one of the columns I enjoyed reading was Ann Criswell’s on food. Mrs. Criswell was the first editor of the Chronicle’s food section which debuted in 1966, a position she held until her retirement in 2000.
Her interactive columns encouraged readers to write in with questions about methods, ingredients, recipes, in fact, anything to do with food and its preparation. She shared copious recipes and I never failed to learn something from reading her columns.
She pioneered a format that allowed entire recipes to be neatly cut out and saved, which I’d love to see other magazines and newspaper replicate! So handy. Sadly, Mrs. Criswell was one of our casualties of COVID in 2020.
Ann Criswell’s Thanksgiving Dressing
I can’t seem to find out which year Mrs. Criswell first shared this recipe which she said was a combination of her own great-grandmother’s dressing and Lady Bird Johnson’s recipe for cornbread dressing. She avowed that it was one of the most requested recipes during her tenure as editor. The original made a much bigger casserole, calling for a quart each of biscuits, bread and cornbread, and can be found here.
Ingredients
2 day-old buttermilk biscuits - mine weighed about 110g
2 slices day-old sandwich bread– mine weighed about 90g
2 pieces day-old cornbread – mine weighed about 200g
1/2 medium onion, roughly chopped
2 stalks celery, roughly chopped
2 green onions, roughly chopped
4 sprigs fresh parsley
1 teaspoon poultry seasonings
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne
2 cups or 480ml (or more if needed) defatted turkey or chicken broth
1/4 cup or 57g melted butter
1 egg, slightly beaten
Method
Preheat your oven to 350°F or 180°C and butter a casserole dish.
Crumble the biscuits and cornbread and make fresh bread crumbs out of the sandwich bread. I used my food processor. If it isn’t stale enough, you can toast the bread a little.
Mince the onion, celery and green onions in a food processor. Add in the parsley leaves and tender stems and pulse until finely chopped.
In a large bowl, combine bread crumbs, cornbread, biscuits, poultry seasoning, salt, pepper and cayenne. Toss well.
Add the onion, celery, parsley, broth, melted butter and beaten egg.
Mix well but toss lightly. Mixture should be quite moist, but not soupy.
Place in your buttered baking dish.
Bake in your preheated oven for about 30 minutes or until golden brown on top.
Serve warm with gravy. Enjoy!
It’s Sunday FunDay and today we are sharing recipes for stuffing or dressing. I know for some families those names are interchangeable - I've used this one to stuff turkey, for instance - but everyone seems to have a favorite. Check out the link list below.
- Ann Criswell's Thanksgiving Dressing from Food Lust People Love
- Classic French Bread Stuffing from Karen's Kitchen Stories
- Gnocchi Stuffing from A Day in the Life on the Farm
- Keto Homemade Stuffing from Sneha's Recipe
- Mouthwatering Recipe for Thanksgiving Dressing That Will Wow Your Guests! from Our Good Life
- Stove-Top Stuffing Copycat Recipe from Amy's Cooking Adventures
We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.
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