Herb & Cheese Southern Dressing

Herb & Cheese Southern Dressing

by: Genevieve Northup | .
Stripes Europe | .
published: November 16, 2016
Every year my husband and I take a trip at Thanksgiving and eat local cuisine. To ensure we get our turkey fix, we have a pre-Thanksgiving potluck. This is the best of the dressing (stuffing) recipes I've tried.


dozen cooked biscuits (cubed-I use Pillsbury)
9-inch pan prepared cornbread (cubed)
12 oz
bacon (thicker cuts work best)
2 c
onion (diced)
2 c
celery (diced)
3 T
garlic (minced)
1⁄2 c
fresh chives (chopped)
1⁄2 c
fresh flat-leaf parsley (chopped)
1⁄3 c
fresh sage (chopped)
12 oz
cheddar cheese (divided)
2 c
low-sodium chicken broth
Tabasco, salt and pepper (to taste)


Cook time: 70 Prep time: 30 Yield: 12 Servings
  1. Spread cooked biscuits and cornbread cubes on a cookie sheet and bake at 350°F for 10 minutes. 
  2. Cook bacon over medium-low heat until all the fat cooks off. Remove bacon and pat with paper towels to reduce grease. Crumble and set aside. 
  3. In the same pan, saut√© onions, celery and garlic in the drippings until onions are translucent and celery softens. Mix in chives, parsley and sage. 
  4. Toss together herb and vegetable medley, bacon, biscuits, cornbread, 8 ounces cheddar cheese and chicken broth. 
  5. Add Tabasco, salt and pepper until perfect for your taste buds (I add several dashes of Tabasco and pepper, but little salt). 
  6. Bake in a lightly greased 9x13-inch casserole dish at 375°F until top is lightly browned, 25-30 minutes. 
  7. Top with remaining cheese and bake 5-10 minutes longer.
(Adapted from Cuisine at Home's Bacon-Cheddar Biscuit Dressing.)