Southern-Style Cornbread Dressing
Turkey Ham and Sausage Casserole
I'm making this dish again for Thanksgiving Dinner: Southern Cornbread Dressing. Only after pre-preparation it took me 30 minutes to cook.
This traditional Southern cornbread dressing is flavored with onion, celery, and sage. It is super moist and flavorful. Southern Cornbread Dressing is deliciously moist and wonderfully seasoned with sage, onions, bell pepper, and celery.
Course: Side Dish
Cuisine: Southern
Servings: 8 servings
Author: Christin Mahrlig
I made my cornbread using my favorite cookbook, Jessica B. Harris, pages 109 - 110. It is a Southern Black American tradition.
Southern-Style Cornbread Dressing
Turkey Ham and Sausage Casserole
1 cup self-rising cornmeal, I used Goya Harina de Maiz finely grounded
1/2 cup self-rising flour, I used All-purpose Bleached enriched Roundy's
3/4 cup evaporated milk
Two eggs
Two tablespoons of Vegetable oil
Dressing Ingredients
Eight tablespoons butter (1 stick)
Three medium onions, chopped
Four stalks of celery, chopped
1 1/2 teaspoons dried sage
One teaspoon of poultry seasoning
3/4 teaspoon salt
1/2 teaspoon pepper
Three pieces of toast crumbled.
1/2 cup milk
Three eggs, lightly beaten
2 to 2 1/2 cups chicken stock or broth
Two tablespoons butter
Instructions
1. Preheat oven to 400 degrees.
2. In a medium bowl, stir together all ingredients for cornbread. Pour into a lightly greased 9-inch cast iron pan or a 9-inch baking pan. Bake for 20 to 25 minutes. Before using, crumble it into small pieces.
3. Heat butter over medium heat in a large pan. Add celery and onion and cook until soft.
4. Add sage, poultry seasoning, salt, and pepper to the onion mixture.
5. In a large bowl, combine crumbled cornbread and toast.
6. Whisk together milk and eggs and add to the bowl. Stir in 2 cups of chicken broth.
7. Stir in the onion mixture. It should be very moist. If necessary, add more broth.
8. Transfer to a greased baking dish. Cut butter into tiny slivers and scatter on top of the dressing.
9. Bake at 350 degrees for 30 minutes or until it turns light brown on top.
Recipe Notes
Note: The cornbread should be made a day or two in advance, and the veggies should be cut up so you can combine all the ingredients and put them in the oven on Thanksgiving morning.
