Southern-Style Cornbread Dressing
Turkey Ham and Sausage Casserole
I’m making this dish again for Thanksgiving Dinner- Southern Cornbread Dressing, only it took me after pre-preparation, 30 mins. My cooking time was 30 minutes.
A traditional southern cornbread dressing flavored with onion, celery, and sage. 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 used my favorite cookbook, Jessica B. Harris, to make my cornbread, pages 109 - 110. Southern Black American tradition.
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
2 eggs
2 tablespoons Vegetable oil
Dressing Ingredients
8 tablespoons butter (1 stick)
3 medium onions, chopped
4 stalks of celery, chopped
1 1/2 teaspoons dried sage
1 teaspoon poultry seasoning
3/4 teaspoon salt
1/2 teaspoon pepper
3 pieces toast, crumbled
1/2 cup milk
3 eggs, lightly beaten
2 to 2 1/2 cups chicken stock or broth
2 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. The mixture should be very moist. Please add more broth if you need to.
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 in advance, so all you have to do is combine all ingredients and put them into the oven on Thanksgiving morning.
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. The mixture should be very moist. Please add more broth if you need to.
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 in advance, so all you have to do is combine all ingredients and put them into the oven on Thanksgiving morning.
