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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