I have to admit that pulling the what-what’s out of the turkey is not my thing.
Seriously. Not my thing.
Maybe that is why I learned to make Southern Cornbread Dressing so early in our marriage. This traditional recipe does take a little time to prepare from scratch but it is so worth it.
Southern Cornbread Dressing ~ Ingredients
- Cornbread, crumbled
- 1 stick of butter
- 2 medium onions, finely chopped
- 2 cups celery, finely chopped
- 6 slices of oven dried bread, cubed
- 1 sleeve saltine crackers, crushed
- 6-7 cups of chicken stock
- 1 tsp salt
- 1/2 tsp pepper
- 5 eggs, beaten
- seasoning salt or paprika
The first step is to mix up and bake a pan of cornbread following package instructions. Our cast iron skillet is the wonderful cooking perfect, crispy edged cornbread. Once the cornbread is done carefully remove it from the skillet then set aside to cool completely.
Now the skillet is ready for cooking the next ingredients. One skillet for two steps! Aren’t I
Saute finely diced onions in one stick of butter. Two medium onions will be perfect for this recipe.
Add finely chopped celery to onions and butter. The celery leaves have a ton of flavor so I always toss in a few of those too. Leave the onions and celery to cook low and slow until translucent.
The next step is to prep all of the dry ingredients. There is a little bit of a technique to make sure the dressing has a bit of texture.
Here’s what I do to make sure my dressing doesn’t turn into mush:
- Crumble the entire cornbread cake leaving bite sized bits of the crust intact.
- Cube the oven dried bread with a serrated knife.
- Pulverize the saltines by placing the crackers into a baggie then pounding the heck out of them.
Thoroughly combine the dry ingredients in a large bowl. Take a few minutes to search for the biggest bowl you’ve got because you are going to need it.
Add five beaten eggs, salt, and pepper then combine. Gradually add the chicken stock. The dressing should be very moist but not soupy. Use your judgement as to whether you will need to add all 7 cups of chicken stock.
Pour dressing into a greased baking dish. Top with seasoning salt or paprika for a bit of color. Cover and bake in a 350 degree oven for 45 minutes to one hour.
For me there it wouldn’t be Thanksgiving without this dish. I can’t wait to enjoy this Southern Cornbread Dressing at the Thanksgiving Table this year.
Have a blessed Thanksgiving!
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YUM! Super great recipe, Ashley. Happy Thanksgiving!
Deonna at the Child at Heart blog says
MMMM sounds good 🙂 It’s southern cooking the best!
Katherines Corner says
Oh my goodness this is perfect. I am really challenged this year making my traditional stuffing. I will make yhe “real deal” for my hubby and a migraine safe stuffing for myself. Happy Thanksgiving my friend xo
Katherine G says
I have never ever made stuffing before. I may give this recipe a try.
Oh, Katherine! You would love this dressing. I hope you have a chance to make it soon!