Updated and Revised November 2021
Raised in New England we always have New England Bread and Sausage Stuffing and not Cornbread Dressing at Thanksgiving, but that doesn't mean we don't like it ... it just means at Thanksgiving we traditionally serve New England Bread and Sausage Stuffing. Everyone has their favorite, right?
Tonight I made Southern Cornbread Dressing to go with a Whole Roasted Chicken. Oh I know just about everyone has a recipe, but this is what I did ... it is easy and YUMMMO!!!
RECIPE
RECIPE
Ingredients
Cornbread
1 1/4 cup flour
3/4 cup cornmeal
2 tsp. baking powder
1/2 tsp. salt
1 egg, beaten
1/4 cup oil
1 cup milk
Method
Preheat oven to 400 degrees. Bake the corn bread in a 9 x 9-inch baking dish sprayed with cooking spray 20-25 minutes. Remove from oven, cut into cubes and cool.
Dressing
2 stalks celery, diced
1 medium onion, diced
1 tbls. butter
2 eggs, beaten
2 cups chicken bone broth or stock
2-3 tsp. poultry seasoning or dried sage
1 tsp. thyme leaves
1 tsp. course-ground black pepper
Salt to taste
Drippings from roast poultry
Method
Melt butter in saucepan over medium heat; add celery and onions and saute' until onions are translucent. Remove from heat. Crumble cooled corn bread into a large mixing bowl. Add all other remaining ingredients and stir until combined.
Spoon mixture into prepared baking dish. Bake in 350 oven 30 minutes. About 20 minutes into baking, top with some drippings from the roast poultry, stir and continue baking another 10 minutes.
Serve as a side dish with any kind of poultry, and a little gravy ... delicious!
© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.
Cornbread
1 1/4 cup flour
3/4 cup cornmeal
2 tsp. baking powder
1/2 tsp. salt
1 egg, beaten
1/4 cup oil
1 cup milk
Method
Preheat oven to 400 degrees. Bake the corn bread in a 9 x 9-inch baking dish sprayed with cooking spray 20-25 minutes. Remove from oven, cut into cubes and cool.
Dressing
2 stalks celery, diced
1 medium onion, diced
1 tbls. butter
2 eggs, beaten
2 cups chicken bone broth or stock
2-3 tsp. poultry seasoning or dried sage
1 tsp. thyme leaves
1 tsp. course-ground black pepper
Salt to taste
Drippings from roast poultry
Method
Melt butter in saucepan over medium heat; add celery and onions and saute' until onions are translucent. Remove from heat. Crumble cooled corn bread into a large mixing bowl. Add all other remaining ingredients and stir until combined.
Spoon mixture into prepared baking dish. Bake in 350 oven 30 minutes. About 20 minutes into baking, top with some drippings from the roast poultry, stir and continue baking another 10 minutes.
Serve as a side dish with any kind of poultry, and a little gravy ... delicious!
Enjoy,
Mary
© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.