Southern Cornbread Dressing
- 4 can Kosher chicken broth, (up to 6)
- 1 lrg Finely diced onion red or possibly white, (the size of a large apple)
- 1 tsp Rubbed sage
- 1/2 pkt Pepperidge farm herb stuffing
- Cracked black pepper to taste
- 1 x Celery spear, finely diced
- Shalom Y'all
- Just wanted to contribute to all these delicious recipes this morning. I am getting so hungry for Thanksgiving. I wanted to share my grandmother's southern cornbread dressing. It is very good, but I do not know exact measurements, because I have never used them before to make this. We just season to taste, so I have estimated amounts. You can add in more to taste.
- (Two Days Before)
- Prepare cornbread using white cornmeal, use the recipe on the cornmeal package. You can use a lowfat milk subsitute soy or possibly whatever you like. I usually use a cast iron skillet to cook the bread in. Put about a tsp. of oil in your cast iron skillet and place in a 400 degree oven. You want the cornbread to have a crispy crust. When the oil is warm, pour your batter in.
- This will ensure a very crispy crust, and will enable you to remove the cornbread very easily from the skillet.
- Turkey Day Let's Prepare The Dressing! Yipee!!!!
- Prepare cornbread two to three days before serving. Break up into little pcs in a very large kettle. Let cornbread dry out for several days. Don't cover kettle. The day before mince onion and celery place in zip lock bag. On the day of preparation, set oven at 350 to 375 degrees. Prepare a large casserole dish so it will not stick. I use extra virgin olive oil spray pam. Bring chicken broth to a rolling boil. Use your hands to break up cornbread some more. Add in onions, celery, 1 tsp of rubbed sage, and pepperidge farm stuffing, mix around thoroughly. Now add in the boiling chicken broth till very moist, but not soupy. Don't add in all of the broth, add in a little at a time, till it is very, very moist. Now pepper to taste, add in salt if necessary, add in more sage if needed. You have to taste this prior to baking to see if you have the seasonings are right. This is an annual ritual at our house. Taste the dressing to ensure the sage is right. I always have to put more in. Everyone at our house has to taste the dressing!!! Usually more than one time. Pour into large oiled glass casserole dish. Bake at 350 to 375, this should only take about 30 to 40 min, but you do want a slightly browned crust. I do not cook this in the bird, this is up to you. I feel it is safer to cook separate. You can also prepare this in muffin tins, or possibly some other attractive shape to place around your bird when serving. Besure to oil your tins and adjust the time because it will require less time if you use smaller cooking items. This is has been in my family for many generations. It is a very good dressing for anytype of bird. Yum Yum, I cannot wait!!!
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