Mom's & Granny's Cornbread Dressing Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: ** Make cornbread 1-2 days in advance using the following recipe. This recipe also uses the juices from a roasted turkey but you may use chicken broth. The roasted turkey juices give the dressing a much richer taste than chicken broth alone.
NOTE: This makes enough dressing to fill a large roasting pan. Feeding 30+ people. Cut the recipe in half if you need a smaller amount.
CORNBREAD:
2 cups yellow cornmeal
2 cups flour
4 T sugar
2 1/2 T baking powder
1 tsp salt
2 cups milk
2 eggs, whisked
½ c vegetable oil
DRESSING:
2 medium onions, chopped
1 bunch celery, chopped fine
1 stick butter
2 – 12 oz pkg Pepperidge Farms classic cornbread stuffing mix (orange pkg)
6 boiled eggs, chopped fine
**Sage
**Poultry seasoning
**I usually start with 1-2 tablespoons of each. Season to taste.
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Directions: |
Directions:CORNBREAD:
Preheat oven to 425º. Pour oil into 9 x 13 inch pan and place in oven as it preheats and you mix up the cornbread. In a large bowl, combine all dry ingredients. Add milk, eggs and oil from the baking pan, being careful not to burn yourself with the hot pan. Stir until fairly smooth. Pour into 9 x 13 pan and bake 20-25 minutes or until toothpick inserted in center comes out clean. Let cool and then crumble into a large roasting pan and let sit a day or so, stirring occasionally, until ready to make the dressing. This allows the cornbread to dry out some.
DRESSING PREPARATION:
Saute onion and celery in the butter until translucent. In the large roasting pan, add bagged stuffing mix to the crumbled cornbread. Add sauted vegetables and spices. Next, pour most of the juice from the roasting turkey over the cornbread mix and stir together. I usually do this by taking the turkey out of the roaster so make sure you use the roasting rack so you can lift the bird out. Then I put it back in the roaster and continue cooking the turkey. From here on out, it’s a taste and see. Salt if you think it needs it but I very rarely add salt. You may need to use all the juice and possibly a can of chicken broth. The texture should be wet enough to lightly pack together, not too runny. Too dry and it will be crumbly out of the pan. When baked, you should be able to cut it into squares. Bake in 400 degree oven about 30-45 minutes or until golden brown. |
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Number Of
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Number Of
Servings:30+ |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: This is the dressing recipe I was raised eating for every Thanksgiving and many Christmas meals. My Granny made it and now my mom makes it every year. Until I asked her to share the recipe with me, so iI could add it to this cookbook, it had never been written down. It was all in her brain. Now, no matter what the future holds, generations to come can still make this long standing family cornbread dressing recipe.
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