The Best Side Dish for Thanksgiving – Jeani’s Dressing

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My absolute favorite Thanksgiving Side Dish continues to be Jeani’s Dressing. I owe this dish to my wife discovering she hated Poultry Seasoning during her first Thanksgiving in Florida. She hated it so much, she learned to make her traditional family Dressing the following year, and it is still a hit twenty years later. I promise if you try Jeani’s Dressing, it will become the best side dish for Thanksgiving in your home too.


Jeani’s Dressing was the first thing she really learned to cook and it remains my favorite Thanksgiving Side Dish every year. After she passed away, I learned to make it to continue the tradition. I still use the printed original recipe from 1996 when I make this every year.


I altered the original version to use Biscuits instead of lightly toasted white bread. This happened because I wanted to save time one year and I bought the corn bread and biscuits from Cracker Barrel. Everyone loved the Dressing that year so I continue to use Biscuits, but now I make my own.

There is no difference in the Dressing if you make your own biscuits and corn bread. I prefer to do it because I want to know what ingredients are in the Dressing. Plus, then we can eat some of the biscuits and corn bread on Tuesday.


I make make my own Chicken Broth to control exactly what ingredients are in the Broth. Chicken Broth is really easy to make and freezes well so I make a big batch and freeze it every few months.

Sometimes when I don’t have time to make my own, I purchase it from the grocery store. I can’t tell the difference in the finished Dressing. If you decide to purchase it, I highly recommend the Low Sodium options.


Jeani’s Thanksgiving Dressing is one of the best Thanksgiving Side Dishes because it is delicious and it saves time. I make the biscuits and corn bread on Tuesday. I use frozen chicken broth, or I make it on Tuesday.

If you really want to save time, purchase the biscuits and corn bread from Cracker Barrel and purchase Low Sodium Chicken Broth from the grocery store.

When the biscuits, corn bread and chicken broth are all ready by Tuesday, that limits what needs to be done on Wednesday.


The hard part is done, so now you just need to find fifteen minutes on Wednesday to chop the onions and celery. Then combine all of the ingredients together and bake at 425 for 40 minutes. I usually do this early in the afternoon. That gives it time to cool before covering with foil to rest in the refrigerator over night.


If you baked it the night before, the Dressing only needs 20- 25 minutes in a 350 degree oven covered with foil to be reheated and ready to eat.

If you are going to make it the day of Thanksgiving, bake at 425 for 45 minutes.


One of my favorite parts of Thanksgiving is the Thanksgiving Leftover Sandwich. This Dressing is the absolute perfect addition because it will be just as good reheated as it was for Thanksgiving Dinner.


Check out the Perfect Smoked Turkey recipe here. The combination of the Turkey with this Dressing on your Leftover Thanksgiving Sandwich will have your mouth watering for the whole year in anticipation of next year’s sandwich. If you prefer Roasted Turkey, check that out here.

Eat With Joe Jeani's Thanksgiving Dressing
5 from 2 votes

Jeani’s Thanksgiving Dressing

Corn Bread and Biscuit Dressing is a Thanksgiving Side Dish that your entire family will love.
Course Side Dish, thanksgiving
Cuisine American, Thanksgiving
Keyword dressing, side dish, thanksgiving, thanksgiving dressing, thanksgiving side dish
Prep Time 20 minutes
Cook Time 45 minutes
Servings 16 people
Calories 196kcal
Cost $15


  • 3 Cups Crumbled Corn Bread
  • 3 Cups Crumbled Biscuits You can also substitute lightly toasted white bread
  • 3 Eggs lightly beaten
  • 4-6 cups Chicken Broth You want the dressing to be soupy when you bake so the amount varies.
  • 1 stick Butter
  • 1 Onion finely chopped
  • 1/2 cup Celery finely chopped
  • 1 Tsp Salt
  • 1 Tsp Black Pepper
  • 1 TBSP Butter, for greasing pan You can also use Cooking Spray


  • Preheat Oven to 425
  • Chop Onions and Celery
  • Crumble Biscuits and Corn Bread
  • Melt Butter in pan on medium heat
  • Add Onions and Celery into the pan and sauté for 4-5 minutes
  • Crack 3 eggs into a large mixing bowl and lightly beat
  • Add corn bread, biscuits, celery and onion, salt and pepper and stir together
  • Add four cups of Chicken Broth and stir
  • The consistency should be like cake batter or very thick soup. You might need to add up to 2 cups of additional chicken broth to make it soupy.
  • Grease a 13×9 Pan. I use butter, but you can also use Cooking Spray
  • Pour batter into pan and bake for 45 minutes uncovered.


Serving: 8oz | Calories: 196kcal | Carbohydrates: 16g | Protein: 5g | Fat: 13g | Saturated Fat: 5.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 84mg | Sodium: 640mg | Potassium: 26mg | Sugar: 1g
Eat With Joe Jeani's Thanksgiving Dressing