That’s why I’ve created this Southern Cornbread Dressing and included modifications for special diets. Thanksgiving and any holiday for that matter can be a little nerve wracking when it comes to food selection especially if you follow a special diet such as gluten free or vegan. I promise, just throw that big ole stick of butter into those veggies. And it also calls for 2 sticks of butter!!Īlthough she prepares her “giblet” gravy with some of the butter so I opted for 1 stick of butter in this recipe– it pained me a little ya’ll but this makes a big ole mess of cornbread dressing so it’s okay. Add a cup or so of broth to start Mix well until dressing is the desired texture. Add salt, pepper, sage & country style bread crumbs, poultry seasoning, sage, cooked celery and onions, chopped boiled eggs and 4 beaten eggs, shredded boiled chicken, cream of chicken soup and mix well. If you’ve been reading this blog for a while you know my mom is a real good cook and homemaker and she learned everything she knows from her mama who raised her as southern as southern gets, twang and all and she has the accent to prove it even though she’s been in Florida since she married my dad way before I was born.īut yes, this recipe is a classic southern cornbread dressing recipe and if you’re wondering it’s “dressing” not “stuffing”, and it’s always made with cornbread, boiled eggs and lots of butter.Īnd if you want to know how Southern this Ultimate Southern Cornbread Dressing is, her mama’s original recipe calls for 1 1/2 quarts of “drippins” (and my mom has in her notes “or broth”). In a large Bowl or well greased baking pan, crumble cornbread. Add sausage, and cook, stirring often, over low heat 8 minutes or until. ![]() Melt butter in a large skillet over medium heat add onions and celery, and saut 10 to 12 minutes or until tender. ![]() Soak cornbread and sandwich bread in chicken broth in a large bowl 10 minutes stir until liquid is absorbed. And I absolutely can’t wait to enjoy it this week. Lightly grease a 13-by-9-inch baking dish. Whisk together the cornmeal, flour, baking soda and salt in a medium bowl. Grease an 8-inch-square casserole dish with nonstick cooking spray. One of the many reasons I love this time of year is because my mom makes her mama’s famous Southern Cornbread Dressing. For the cornbread: Preheat the oven to 350 degrees F. Like HOLY MOLY where has time gone this year? I’m sure each of you have a busy week ahead – and for us between managing the babe’s schedules, holiday travel, and Thanksgiving meal planning, it’s going to be one packed week!īut I’m oh so excited for time with loved ones. ![]() Place chicken leg quarters, diced onion, sliced celery in a large pot. Happy Thanksgiving week friends! I still can’t believe Thanksgiving is in 2 days. Once cornbread is cool enough to handle, crumble completely. This recipe is an heirloom from the deep south ya’ll. The Ultimate Southern Cornbread Dressing that you want on every holiday table.
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