Tuesday, December 29, 2015
Southern Cornbread Dressing
This is my mother's recipe for Southern Cornbread Dressing. We actually call it stuffing, but we don't stuff it into the turkey. This is rich, moist and so flavorful! Enjoy!
SOUTHERN CORNBREAD DRESSING
6 C crumbled cornbread (see note)
6 C crumbled stale bread (see note)
4 C chicken stock (or more if necessary)
1 stalk celery, chopped
1 small onion, chopped
Salt & pepper, to taste
1-2 teaspoons sage ( to taste)
1 T poultry seasoning (or to taste)
1 stick butter
NOTES: The cornbread and the breadcrumbs needs to be very dry. This ensures that the stock and eggs will be well absorbed and the dressing will be moist. I would suggest making the cornbread a few days in advance, crumbling it, and drying it on a sheet pan along with the breadcrumbs. I usually have stray hamburger buns or other leftover bread in the freezer that I thaw and dry out for this. Also, if you prefer that the onions and celery are very soft, you can cook them in a skillet in butter or oil until tender before adding it to the dressing.
Preheat the oven to 350 degrees. In a large bowl, combine the cornbread crumbs, breadcrumbs, salt & pepper, sage, and poultry seasoning. Taste it now before adding the eggs to see if you want more seasonings. I usually add some sage and poultry seasoning at this point.
When you get the seasonings right, add in the eggs and stock and stir well. Stir in the celery and onions. If the dressing doesn't seem wet enough, stir in another egg and possibly more stock. You want it to be pretty wet. Spray a 9 x 13 pan with nonstick spray. Spread the dressing mixture into the pan. Slice the butter into pats and top the dressing all over with the butter. Cover it with foil. Bake it for 45 minutes to 1 hour. Remove the foil and bake an additional 15-20 minutes or until the dressing is done in the middle and it is well browned.