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Thanksgiving Thursday – Cornbread Dressing

Along with the turkey and cranberry sauce, stuffing – or in the case of us Southerners, dressing – is the centerpiece of any truly worthy Thanksgiving meal.

For those who might be confused, stuffing is, well, stuffed inside the turkey; dressing is cooked in a separate dish.  For the most part, Southerners – and I am one – make dressing.  While I’m not sure why it’s a widespread Southern tradition, I can tell you why I cook the dressing outside the bird.

Reason Number One:  It’s damn near impossible to cook stuffing to a safe temperature (165 F) without overcooking the turkey.  As much as I love stuffing, I don’t want to contract salmonella while eating it.  And I’m sure as hell not eating a dry bird.

Reason Number Two:  It’s how my grandmother cooks it.  That’s good enough for me.  And it should be good enough for you.

So I give you my grandmother’s recipe for cornbread dressing.  Cook it.  Eat it.  Treasure it.  Thank me when you’re done.

Oh, and if you absolutely insist on stuffing the turkey with it, only use about half the chicken/turkey stock or broth or you’ll wind up with a soggy mess.  Which is just another good reason to make dressing instead of stuffing.  But that’s only my opinion, of course.  Stuff the the bird if you must, you Yankee heretic.  (Just kidding, just kidding…really…)

Cornbread Dressing

Serves…your family, with leftovers

1 Recipe of Cornbread, see below

1 stick unsalted butter

1 cup yellow onion, chopped

1 cup celery, chopped

1 heaping teaspoon poultry seasoning

1 heaping tablespoon dried, rubbed sage

1 teaspoon salt

1 teaspoon garlic powder

1/2 teaspoon freshly ground black pepper

3 to 4 cups chicken or turkey stock (low sodium, fat free canned chicken broth is perfectly acceptable)

2 eggs, lightly beaten

Heat oven to 350F.

Crumble the dry cornbread in a large mixing bowl; set aside.

Melt the butter in a large skillet over medium-low heat; saute the onion and celery until the onion is translucent, but not brown.

Pour the onion/celery mixture over the cornbread; add the eggs and seasonings.  Pour in 3 cups chicken broth, stirring well, and adding the remainder of the chicken broth until the mixture is very moist.  Spread in a large baking or roasting pan and bake 30 minutes, or until brown on top and hot all the way through.

Cornbread

2 cups cornmeal

2 cups all-purpose flour

4 teaspoons baking powder

2 teaspoons salt

1/4 cup sugar

2 eggs

2 cups milk

1/2 cup vegetable oil

Preheat the oven to 425 F. Spray a 9″x13″x2″ baking pan well with non-stick cooking spray.  Set aside.

Mix all of the ingredients until smooth in a large mixing bowl and pour into the prepared pan.

Bake for 20 – 25 minutes, or until brown and a toothpick inserted into the middle comes out clean.

Let the cornbread sit out overnight to get slightly stale.

Note: You can make this dish vegetarian by substituting the chicken broth with a good quality vegetable broth.


13 comments

I love Thanksgiving and you’re making me very hungry, very early in the morning!

tricia says:

Anything that’s good enough for your grandmother is good enough for me!! I just printed this out and put it in my file. By the time Thanksgiving gets here, you will have completely planned my dinner. Any chance I can get you to shop for me too?

tricias last blog post..Can I Tell You a Story?

goodfather says:

Yes! I finally understand the difference between ‘stuffing’ and ‘dressing’. Thank you. The recipe looks fantastic! I hope I get to make it…

goodfathers last blog post..Pulling the plug

phhhst says:

I’m with goodfather – now I know the difference. I always make dressing, but have occasionally called it stuffing. Thank-you for the recipe – you ar making me so hungry!

phhhsts last blog post..Parts from My Past

TC says:

Not only does it look fantastic, it IS fantastic. Jan has spoiled me several times with her Thanksgiving culinary delights.

*drools*

Linda says:

Jan, I am going to make this this Thanksgiving. Thanks for sharing the recipe!

msmeta says:

Sounds tasty! I myself make stuffing, a secret combination of breadcrumbs, butter and veggies. I just make sure everything is cooked thoroughly before I put it in the bird. Whatever doesn’t make it into the turkey then becomes, in your definition, dressing.

Happy Thanksgiving, everyone!

msmetas last blog post..Boomer suicides

You are bound damned and determined to add more pounds on my backside, right???? grrrr….

Midlife Slicess last blog post..Why God Invented Men

I’m so excited to try this recipe. Dressing is my favorite part of the Thanksgiving day meal. It’s not a favorite of my family though so I get lots of leftovers….sigh….and the extra lbs that go with it. I’m from a rural area in Indiana and my family always called it dressing. I’ve only started saying stuffing since I moved to Florida. (Which technically is in the South but really isn’t. We are all a bunch of Yankee transplants.)

Thanks for sharing, Jan.

Smart Mouth Broads last blog post..I GET BY WITH A LITTLE HELP FROM MY FRIENDS

Be says:

You are hysterical dear.

But the DRESSING is indeed marvelous. I’ve had stuffing, have stuffed and been stuffed, and NOTHING compares to my sweeties dressing! Oh, and the cornbread dressing is outta sight too!

thistle says:

a great recipe AND addressing the foodsafe issues…very clever little post, i thank you for that. You should see the weird looks i get when i suggest ‘stuffing’ is not such a great idea…who the hell started that little tradition anyhow…

and for the record, dressing with a little bit of cranberry sauce and some gravy is the BEST part of the meal…IMHO…

[...] The Turkey from Hell [...]

[...] CategoriesBread, Christmas, Low Carb, Paleo/Primal, Recipes, Side Dishes, Southern, Thanksgiving Thanksgiving just doesn’t seem like Thanksgiving without some kind of dressing/stuffing (you can read about the difference between the two here). [...]

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