SOUTHERN CORNBREAD DRESSING

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This older style Southern cornbread dressing formula is an exemplary that is an absolute necessity have for each Thanksgiving table. It’s made with celery, onions, hand crafted cornbread, white bread and a lot of spices. You’ll never see cornbread stuffing the same way again!

Searching for the ideal cornbread stuffing formula for your vacation supper? This cornbread dressing is a staple in numerous Southern families in light of current circumstances – it’s totally delightful! Serve it close by sluggish cooker creamed corn and bacon simmered brussels sprouts.

Today we’re looking at stuffing, since Thanksgiving is practically here! There are around ten million different ways to do stuffing, however this Southern cornbread dressing is my top pick. It’s soggy and delightful with a light and soft surface and the ideal mix of sweet and flavorful. Truth be told, my significant other and I both made this our supper after I took these photographs, it’s simply mind-blowing.

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WHAT IS THE DIFFERENCE BETWEEN STUFFING AND DRESSING?

You’ll see me utilizing the terms stuffing and dressing conversely in this post. So what’s the contrast between the two? Not a ton, it’s generally a provincial inclination regarding whether you call it stuffing or dressing.

Dressing will in general be heated solely outside the bird, while stuffing can either be inside the turkey or in a different dish. I really will in general for the most part allude to it as stuffing since that is the thing that it is brought in my geographic region, despite the fact that I never stuff my bird. In the South public will in general call it dressing, and this is a Southern style formula so there you go, we have Southern cornbread dressing here.

INGREDIENTS

  • 1 recipe honey cornbread or any 9″ square cornbread that’s homemade or store bought
  • 5 slices stale white bread cut into cubes
  • 10 tablespoons butter divided use
  • 1 large onion finely chopped
  • 1 cup celery finely chopped
  • 4 cups chicken or turkey broth
  • 5 eggs
  • 1 tablespoon fresh sage leaves finely chopped
  • 2 tablespoons chopped parsley
  • salt and pepper to taste
  • cooking spray
  • optional: sage leaves for garnish
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INSTRUCTIONS

  1. Prepare the honey cornbread according to post instructions.
  2. Cool the cornbread and crumble. Place the cornbread in a large bowl with the bread cubes and toss to combine.
  3. Preheat the oven to 350 degrees. Coat a 9″x13″ pan with cooking spray.
  4. Melt 4 tablespoons of butter in a large pan over medium heat. Add the onion and celery and cook for 6-8 minutes or until softened. Season the vegetables with salt and pepper to taste. Place the vegetables in the bowl with the cornbread mixture.
  5. Melt the remaining 6 tablespoons of butter and pour into a large bowl. Add the chicken broth, eggs, salt and pepper to taste, and sage and whisk to combine.
  6. Pour the butter mixture into the bowl with the cornbread mixture and stir to combine.
  7. Transfer the stuffing mixture to the prepared pan. Bake for 45 minutes or until dressing is browned and cooked through.
  8. Sprinkle with parsley and garnish with sage leaves if desired. Serve.
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NOTES

  • Adapted from the kitchn.

NUTRITION

Calories: 289kcal | Carbohydrates: 26g | Protein: 6g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 137mg | Sodium: 411mg | Potassium: 138mg | Fiber: 1g | Sugar: 8g | Vitamin A: 600IU | Vitamin C: 1.4mg | Calcium: 87mg | Iron: 1.3mg

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