You Say Stuffing, I Say Dressing: A Southern Holiday Favorite

Written By Jeremy Holmes

Thanksgiving in Mississippi is more than just a holiday—it’s a celebration of family, love, and giving thanks. For me, it’s hands down the best holiday of the year. It holds a special place in my heart because it’s when my older brothers, scattered across the country, always came back home. They might miss Christmas now and then, but Thanksgiving? Never.

As much as the holiday is about the people around the table, it’s also about what’s on the table. And in our house, two things always stole the show: my mom’s famous Caramel Cake and her incredible “Dressing.”

Dressing vs. Stuffing: A Southern Staple

Growing up in the South, we didn’t call it stuffing—it was always dressing. My mom’s dressing wasn’t just food; it was tradition. She made it every Thanksgiving and Christmas, and it was the one dish we all eagerly anticipated. Even now, her recipe remains unmatched. She’s shared it with me countless times, but no matter how closely I follow it, mine never tastes quite the same.

I blame it on the legendary Southern cooking “secrets.” Did she sneak in a spoonful of bacon grease or lard she "forgot" to mention? Probably. But that’s the charm of Southern mamas—they always keep you guessing.

My Favorite Dressing Recipe

While I may never replicate my mom’s version, I’ve got a recipe that comes close. And trust me, it’s good enough to make you a dressing convert if you’re team stuffing. Here’s how to make it:

Ingredients:

  • Cornbread (homemade is best; Jiffy works in a pinch, but it’s a bit sweet)

  • Salted butter: 1 stick

  • Onion: 1 small, diced

  • Celery: 4 ribs, diced

  • Dried sage: 1 tablespoon

  • Poultry seasoning: 1 tablespoon

  • Salt: 1 teaspoon

  • Pepper: ½ teaspoon

  • Herbs Season Classic Stuffing: 1 bag

  • Milk: ½ cup

  • Eggs: 3, lightly beaten

  • Chicken stock: 4 cups

  • Cream of chicken soup: 1 can

  • Butter: 2 tablespoons

Directions:

  1. Prep the cornbread: Bake your favorite cornbread recipe (or use Jiffy if you're short on time, though homemade is less sweet and more traditional).

  2. Sauté the veggies: Melt the stick of butter in a skillet, then sauté the diced onion and celery until soft.

  3. Combine the dry ingredients: Crumble the cornbread into a large mixing bowl. Add the bag of herb stuffing mix, sage, poultry seasoning, salt, and pepper.

  4. Mix it all together: Stir in the sautéed veggies, milk, eggs, chicken stock, and cream of chicken soup until fully combined.

  5. Bake: Pour the mixture into a buttered casserole dish. Dot the top with the remaining butter and bake at 350°F for about 45 minutes, or until golden brown.

Chef’s Tip:

Make your cornbread from scratch if you can—it makes a world of difference. Jiffy’s sweetness can throw off the balance.

What’s Your Favorite Holiday Side?

Dressing might be my favorite, but I know everyone’s got that one dish they can’t imagine a holiday without. Is it your aunt’s green bean casserole? Grandma’s mashed potatoes? I’d love to hear about it!

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Love you guys,
Chef Jeremy Holmes

Jeremy Holmes