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Loaded Turkey & Dressing Baked Potatoes


For Cornbread Dressing

  • 2 packages Southeastern Mills Cornbread Mix prepared
  • 6-8 slices white sandwich bread gently torn into thumb size pieces
  • 2 large yellow or white onions very finely chopped
  • 1 bunch celery both ends removed and very finely chopped
  • 2 cups chicken broth
  • 1 26 oz family size can Cream of Chicken Soup
  • 1 Tbs rubbed sage
  • 1 tsp poultry seasoning
  • 1/2 tsp ground nutmeg

For Baked Potato

  • 3-4 large russet potatoes baked
  • 2-3 cups cooked shredded turkey
  • 1 package Southeastern Mills Turkey Gravy Mix prepared
  • Cranberry Sauce if desired


For Cornbread Dressing

  • Prepare cornbread according to package instruction and allow to cool completely
  • Crumble cornbread into very fine pieces and seal in a sealable zipper bag and set aside over night
  • Grease a large casserole dish (9x13 or larger)
  • Grease a large casserole dish (9x13 or larger)
  • Combine very finely diced onions and celery in a stockpot and add just enough water to cover the top of the onions and celery
  • Boil until the celery is good and tender, or to your liking. Do not drain. You'll use the broth off of the vegetables in the dressing.
  • Transfer crumbled corn bread to a very large mixing bowl and place torn white bread right on top - do not stir in
  • Pour onion and celery mixture over cornbread, followed by the can of cream of chicken, 2 cups chicken broth, and your seasonings.
  • Pour into greased baking dish and bake uncovered for 55-60 minutes, or until bubbling and a nice thin crust has formed around the edges. Serve immediately

Assembling Baked Potato:

  • Layer prepared cornbread dressing, shredded turkey, Southeastern Mills Roast Turkey Gravy and cranberry sauce (if desired) and enjoy!

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