Southern Cornbread Dressing is a comforting, classic dish for holidays or that special family dinner anytime of the year. This is the favorite dish for some of my family members during the holidays and a must have!
I begin by preparing my cornbread the day before and storing until ready to use.
I make up the dressing recipe the day before needed and store in the refrigerator. The day of I take it out give it a stir and pour into a baking dish to bake. It is a time saver.
Let's make the dressing.
Start by cubing and toasting 8 slices of white bread. Add to a large mixing bowl and crumble in 1 sleeve of butter crackers (optional).
Next cube up the cornbread you've made previously and add to the bowl.
Dice celery and onion and add to a skillet with 1 stick of butter and cook until the vegetables are soft and translucent.
Add the celery and onion and all that melted butter over the bread mixture in the bowl
Add half of the chicken stock and stir to combine. This will begin to break down the bread cubes.
Add the cubed boiled eggs, and the beaten eggs. Stir to combine well adding the remaining chicken broth.
Add seasonings and continue to stir until everything is combined.
This is what the batter will look like, very moist and it already smells so good.
When ready to bake pour the batter into a baking dish sprayed with non-stick cooking spray and bake. This is how the dressing will look when it is done.
- 8 Slices White Bread - Cubed and Toasted lightly
- 1 Sleeve Butter Crackers - crumbled (optional)
- 1 Cake of Cornbread (recipe follows)
- 2 Cups of Chopped Celery
- 1 Large Onion - Chopped
- 2 Boiled Eggs - Diced
- 1 Stick of Butter
- 7-8 Cups of Chicken Stock (NOT Broth)
- 1 tsp Salt
- 1/2 tsp Pepper
- 1 tsp Sage
- 1 tbs poultry seasoning
- 6 Eggs Beaten Lightly
- 2 Cups of Self-Rising Cornmeal (I prefer stone ground, white cornmeal)
- 1 Cup of Plain Flour
- 2 Eggs Beaten Lightly
- Salt and Pepper to taste
- 1 Cup Buttermilk
Make ahead tips:
~ Make cornbread for your dressing the day before, wrap until ready to use
~ Make the dressing recipe the day before and store in the refrigerator until ready to bake
Gobble till you wobble Y'all! Happy Holidays!
• 1 Cake of Cornbread
• 1 pkg Savory Herb Stove Top Stuffing
• 2 Cups of Chopped Celery
• 1 Large Onion - Chopped
• 1 Stick of Butter
• 4 Cups of Turkey or Chicken Stock (NOT Broth)
• 1 can Cream of Chicken Soup
• 1 tsp Salt
• 1/2 tsp Pepper
• 1 tsp Sage
• 1 tbs Poultry Seasoning
• 5 Eggs Beaten Lightly
Dice celery and onion and add to a skillet with 1 stick of butter and cook over medium heat until the vegetables are soft and translucent.
Add to a mixing bowl with the rest of the ingredients. Mix well to combine. Pour into a baking dish and bake at 350 degrees for 45 minutes to 1 hour until desired firmness.
See it at:
Meal Plan Monday
Full Plate Thursday