Brisket Dressing 2

There are a million different dressings or stuffings around the country.  Everyone has their “usual” that they expect every year on the table.  Well, we are no different.  In Texas we have a cornbread dressing, not a stuffing.

My paternal grandmother passed down our traditional Thanksgiving dressing and it is fabulous!  But, of course I cannot leave well enough alone and I have fiddled with it and come up with my own “Texas Thanksgiving Dressing”.  Some day I will post the original recipe.  But, for this year we are having Brisket Jalapeno Dressing. Typical cornbread dressing calls for breakfast sausage instead of brisket.  The grocery stores already have the extra large containers of sausage in stock. But, in my dressing I use a smoked brisket.  No, I do not smoke a brisket along with all the other dishes of Thanksgiving. I go buy about a pound of smoked sliced brisket from the BBQ restaurant down the street.  If you are really ambitious and want to smoke your own then by all means do it, but I don’t have time to do that or frankly the energy.
Now, if you do not have a BBQ restaurant down the street then you can buy a packaged sliced brisket in the grocery store.  Jack Daniels makes one that is in either the deli meat section or meat section. It will be just as good!
This is the perfect combination of smoky, spicy, herby.  It is SO good.  Give it a try!


Brisket Jalapeno Dressing

Traditional Southern Thanksgiving Dressing with a Texas twist.  Add as much or as little jalapeños and juice as you like.  

Servings 10


  • 3 8"x8" pans of cornbread-you can buy pre-made cornbread or buy a mix or make it from scratch
  • 6 slices day old bread, crumbled or store bought dry bread cubes (about 2 cups)
  • 1 lb. smoked sliced brisket, chopped
  • 1 stick butter (8 Tablespoons)
  • 6 stalks celery, chopped
  • 1 large onion, chopped
  • 1/2 Tablespoon Poultry seasoning
  • 2-3 Tablespoons Chopped pickled jalapenos
  • 2 Tablespoons Pickled jalapeno juice
  • 8 Cups Chicken stock (about 2 large boxes)
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Black Pepper


  1. Preheat oven to 350°

  2. In a large oven-proof pan, sprayed with cooking spray, spread cornbread and bread in the bottom.

  3. In a medium sized skillet over medium-high heat, melt butter. Add celery and onion and cook until the vegetables are soft, about 5-8 minutes. 

  4. Add cooked celery and onions to bread mixture along with the brisket, poultry seasoning, jalapenos, jalapeno juice, salt and pepper. Stir in chicken stock until the mixture is soupy. Mix thoroughly. The amount of chicken stock you use will depend on how dry your bread is and the weather (if it is humid or dry outside).

  5. Cook in oven for 1- 1 1/2 hours or until it is set and the top is golden brown. Stir half way through the cooking process. Do not over cook or you will dry it out and there is nothing worse than dry dressing.

Recipe Notes

*Adjust the seasonings to your taste.  This is not an exact recipe-it can be played with.

Needed Items