Old fashioned Southern cornbread dressing

[cindyof72]

Anyone have a recipe for old fashioned Southern cornbread dressing? I'm planning a big dinner tonight and I'd love to compare my family's old recipe.

 

[chubbyalaskagriz]

My cornbread dressing is NEVER as good as my mom's was. She always added eggs and giblets along w/ plenty of chicken broth and sage which not all folks add today...

 

[jglass]

When I make a 9x13 pan of cornbread dressing I start out by using a loaf of roasted garlic french bread cubes I make and f a 8x8 pan of cornbread. I soften one large yellow onion minced with 3 cloves of garlic in a pan with olive oil and a couple pats of butter. I add in 3-4 stalks of fine chopped celery and cook til it is all soft. I put my bread cubes in the biggest bowl I have and add in two well beaten eggs, one pack lipton onion soup mix, 2 TB dried sage, 2TB poultry seasoning, 2 TB dried Thyme, 1 TB dried rosemary, salt and pepper. I toss it all together then I moisten with about a quart of so of homemade chicken broth. I pat mine down into a 9x13 pan and drizzle the top with extra virgin olive oil to get it nice and crispy on top. My father in law and brother in law are two of the pickiest people in the world when it comes to dressing and they both love this. My husband really likes it too. You can cut back on the spices if they are to much for you. We like our food well seasoned here. I bake mine at 375 for about 45 minutes or so.

 

[Cook Chatty Cathy]

Wow great recipe Janie!!! I have never made a decent one yet!!!

 

[jglass]

Thanks Cathy. Jon's Dad liked it so well that he asked me to make the dressing this year. That has always been the one dish he insisted on making. I have to get to SAMS before Christmas and stock up on onions and garlic.

 

[jpshaw]

This will fit into a 9 x 13 pan. I don't know how much you will need.
Cornbread:
1 cup all purpose flour
2 cups cornmeal
1 Tbs baking powder
2 cups buttermilk
1/2 cup canola oil

Dressing:
1/2 cup celery, chopped
1/2 cup onion, chopped
1 Tbs dried sage
1/2 Tbs poultry seasoning
1 tsp black pepper
1 tsp salt
2 cups chicken broth

Preheat oven to 425F (gas mark 7). Grease a 12" iron skillet or 9x9" baking pan and place into oven. Combine cornbread ingredients into a large bowl and mix well. Pour into the hot pan or skillet and bake until golden brown (about 20 minutes). Crumble cornbread into a large bowl. Add celery, onion and spices. Stir in enough broth to moisten and mix well. Spoon into a greased 9x13" pan and bake at 350 until heated through, about 30 minutes.

 

[The Ironic Chef]

My cornbread stuffing is a cheat. Everyone loves it though.

I bake up several packs of the Betty Crocker corn bread and then cube it.
Saute in 1 stick of butter,
1 large onion diced
3 stalks of celerey, diced and sliced
2 carrots, grated
1 clove of garlic, minced.

Then in a large bowl I combine the sauted veggies, the cubed corn bread, 2 cups of chicken stock, 1/2 cup of cranberry chutney and a few good shots of Bells poultry seasoning. Of course salt and pepper to taste. Lots of black pepper. I allow the stuffing mix to sit in the fridge over night. I bring it to room temperature before I stuff a bird with it or bake it in a casserole dish.


The addition of either Jimmy Dean or Bob Evans sage sausage crumbled into the stuffing is excellent too.