Cornbread Dressing Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: BASIC CORNBREAD RECIPE
1 cup self-rising cornmeal
½ cup self-rising flour
¾ cup buttermilk
2 eggs
2 Tablespoon vegetable oil
SOUTHERN DRESSING RECIPE
Cornbread (9x9 inch pan) (Best to use day old cornbread)
1 cup onions, diced (about half of a large onion)
1 cup of celery, diced (about 3 stalks)
1 cup of green bell peppers diced (about 1 medium green bell pepper. You could also add in some red bell pepper)
3 pieces of toast
1 cooked chicken breast or cooked chicken thighs, shredded
2 eggs
3-4 cups of chicken or turkey broth
Seasonings (poultry seasonings, sage, black pepper, )
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Directions: |
Directions:Preheat the oven to 350 F.
First -- make the cornbread!
In a bowl, stir together the cornmeal & flour.
Stir in the buttermilk, eggs & oil.
Pour into a greased, 9 x9 baking dish.
Bake for about 20-25 minutes or until done.
Let cool.
Now -- put together the dressing!
Break up the cornbread and toast in a large bowl. Set aside.
In a saucepan, sauté onions, celery and green bell peppers in a little bit of butter until tender.
Add the sautéed veggies and the cooked shredded chicken into the cornbread mixture.
Stir together to combine.
Add in the broth a little at a time. Add in just enough to make it thick & a little soupy.
Stir in a teaspoon of poultry seasoning, sage, and black pepper. Start with a teaspoon of each and add more to suite taste.
When you are content with the taste, stir in the eggs.
Pour into a buttered 9 X 13 casserole pan.
Bake for 45 minutes or until set.
Notes
Be sure to taste it before adding in the eggs and adjust the seasonings to your liking.
You can also use chicken thighs for more flavor.
It's best to use cornbread that is a few days old since it's not as moist. Dry cornbread makes the best dressing! |
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