Homemade Cornbread Dressing

Every family has their own version of the *right* dressing or stuffing or filling or whatever you may call it.  For me, it just isn’t Thanksgiving without this cornbread dressing.

It has to have homemade cornbread.  Not the sweet kind.  Good country cornbread baked in an iron skillet.  Bonus points if you use bacon fat to grease the skillet.  It has to have celery and onion, of course.  And it has to have plenty of ground sage.  Lots of sage.

My favorite part of making the dressing, is tasting it for proper seasoning.  Taste a little.  Add sage and salt.  Stir.  Taste.  Add broth and sage.  Stir. Taste again.  Perfect!

Here’s what you’ll need:

  • 1 recipe cornbread, made a day ahead
  • 3 pieces store bought bread
  • 1/4 cup celery, diced
  • 1/4 cup onion, diced
  • 1-2 Tbs. sage
  • salt and pepper
  • several cups hot chicken or turkey broth (not in photo)

Crumble the cornbread in a large bowl.  Break the bread into small pieces in the bowl.  Add in the onion, celery, sage, salt and pepper.

Add a cup or so of hot broth and stir.  Taste.  Adjust seasonings and add broth as needed until it tastes to suit you.

Don’t add the broth until right before serving, so that the dressing stays hot.  Everything else can be done ahead of time.

What kind of dressing or stuffing does your family traditionally eat on Thanksgiving?

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Comments

  1. Almost like ours. We use poulty seasoning instead of sage and add 2 beaten eggs and then bake.
    I remember a thanksgiving that several familys got together (we were all married less than2 years). Her dressing was GREEN from the amount of sage. Her grand-ma’s recipe just said, 1 can of sage to taste, so she used the WHOLE can! We had a good laugh and quickly made Stovetop.

  2. We use day-old biscuits instead of the bread, add enough broth to make it kind of soupy, and bake the mixture in the oven.

  3. I’m so making this! It looks delicious and I love cornbread stuffing. I’ve never made it before though, thanks!

  4. LINDA MCLAUGHLIN says:

    My receipt is

    make cornbread
    1 can broth then i add more but do not make it soupy
    1 can celery soup
    1 can cream of chicken soup
    grate onion maybe half
    3 boiled egggs
    you can add sage or whatever you like
    mix all together and bake on 400 for 30 min.

    • Was checking out the web site hoping to find the cornbread recipe that made me famous ,this one is so close except it didn’t have the boil eggs The recipe that I had that got lost when I had to abruptly move
      celery
      1 can of cream of chicken
      salt ,pepper,sage
      a stick of butter
      celery
      appr 5 slices of bread
      make up a pan of cornbread
      onion
      I wish that I cold find this recipe because my daughter loves it and it made a meal for me as I got a can of cream of mushroom and some milk and made gravy plus made some rice. This for me is a meal within itself for I’m trying to cut down on meat

  5. I’m bookmarking this. I didn’t know how I was going to make stuffing or dressing this year as I need to accommodate both dairy and egg allergies in my family. We usually prefer bread stuffing, but that’s no good without butter. I do have a dairy-free, egg-free cornbread recipe, so this will work. Thanks!

  6. My dressing, which was really my mom’s, is basically the same but mom always fried up her cornbread. Again I’m not sure why but that’s what I do also. I chop up lots of onion and celery and then saute that in butter. I use sage and poultry seasoning as well and lots of broth. But here’s the twist. I spread mine on a baking sheet and bake it. My family loves it and every Thanksgiving (after we’ve eaten) they always ask me to make more dressing next time!

    • My Grandma made the cornbread batter and dropped it by spoonfuls in hot bacon grease in the skillet. She called these ‘dodgers’. The kids ate some hot with honey and the rest went into the stuffing.

  7. This is exactly the corbread stuffing I grew up with! I can’t wait to make it for Thanksgiving!

  8. Glitter Somerset says:

    This is almost exactly like my dressing recipe. I use 2 pans of cornbread and 10 slices of Mrs. Bairds thin sliced bread, onion, celery, 7 1/2 cups chicken broth, s & p, and of course, sage. Old family recipe.

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