Most families have their own dressing recipe handed down through the years. Some incorporate oysters, chestnuts, dried stuffing mix and the 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 Nannie Logan’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 also goes well with my Bourbon Cranberry Sauce. I like to make my cornbread a few days ahead and keep it in the fridge until its time to make the dressing. Dressing is best with stale or day old bread. It really soaks up the broth well.
I always make enough for leftover Thanksgiving sliders- turkey, dressing and cranberry sauce on a Hawaiian roll. It’s a day after tradition in our home and I have been known to hide dressing in the basement fridge just to make sure we have enough!
Thanksgiving Dressing
Description
Ingredients
Instructions
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Crumble the cornbread and set aside.
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In a skillet, melt the butter.
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Saute celery and onions in the butter until soft.
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Add in the spices and saute for another minute or so, allowing the spices to “bloom’. Pour over the cornbread mixture.
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Add in the eggs and broth.
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Place in a large pan at 350 degrees for 30-40 minutes.
Note
Make this recipe your own. Add in garlic, cayenne pepper, or even some biscuits. You can make this dish vegetarian by substituting the chicken stock with vegetable stock.
