Most families have their own dressing recipe handed down through the years. Some incorporate oysters, chestnuts, dried stuffing mix and list can go on and on. This is my family’s dressing that we have enjoyed for many years. The base is entirely cornbread, specifically my Memaw’s cornbread. It is a cake like cornbread that works beautifully for dressing.
I sometimes double the recipe for a crowd and it always turns out great. It is a great pairing with my Bourbon Cranberry Sauce. I even have a favorite large lodge skillet that works perfectly for a double batch.
Thanksgiving Dressing
This is the dressing I have grown up with and it is pure comfort food at its finest.
Ingredients
9-10 cups cornbread.
2 cups diced celery
3 cups diced onions
1tsp sage
2 1/2 tbsp poultry seasoning
1 tsp salt
1/2 cup butter
3 eggs
3-4 cups chicken broth
Directions
Crumble the cornbread and set aside. Saute celery and onions in the butter. Add in the spices and saute for another minute or so, allowing the spices to “bloom’. Pour over the cornbread mixture. Add in the eggs and broth. Place in a large pan at 350 degrees for 30-40 minutes.
Make this recipe your own. You could easily add in garlic, cayenne pepper, biscuits, etc. It is great left over the next day. We usually make turkey sliders with dressing on rolls.
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