October 17, 2012

Mama’s Cornbread Dressing

Down here we make our dressing with cornbread. But since my mama’s not a native Southerner, she came up with a compromise that everyone loves by adding a little traditional packaged stuffing mix to the cornbread.  And it's amazing!

We always add chopped boiled eggs to our dressing (though I didn't when this picture was taken because I had a bunch of Canadians in the house and didn't want to scare them off). You can add boiled eggs, crumbled sage sausage, oysters, sautéed green peppers or just about anything your family likes.


Mama’s Cornbread Dressing
1 14-oz. bag herb stuffing*
1 pan Skillet Cornbread
1/2 cup butter, plus more for greasing the pan
1 large onion, diced
1 1/2 cups diced celery
1/4 teaspoon rubbed sage, or to taste
Salt & pepper to taste
4 cups chicken or turkey broth

Crumble cornbread into pieces uniform in size with the herb stuffing. Add cornbread and stuffing to a large bowl; set aside.

Melt butter in a large skillet over medium-high heat; add onions and celery and sauté 4-5 minutes to soften them up a bit. Add contents of skillet to cornbread mixture.

Add salt, pepper, sage and broth to cornbread mixture and gently toss until all ingredients are just combined. Taste for seasoning at this point and add more if you like. I start with a small amount of each and go from there – how flavorful your broth is has a lot to do with how much additional seasoning is needed. Do not over-mix the dressing or you'll end up with a dense loaf that requires a knife and spatula to serve. Blech.

Spoon cornbread mixture into a buttered 13x9 casserole dish. Bake, uncovered, at 350 degrees for 30-40 minutes.

*Such as Pepperidge Farms.


PRINTABLE RECIPE


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27 comments:

  1. I made this for our Gayheart Reunion this past weekend, but doubled the recipe, and had rave reviews, needless to say I brought home an empty pan. Love it!!

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    1. Ramona, I don't know how I missed your comment but I'm glad I found it! You just made my day! Thank you for writing!

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  2. This is just like my Momma made it..but with the addition of hard boiled eggs and minus the sage...it was yummy...
    Love how recipes can differ so little and be "ours".. Thanks for sharing!!

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  3. My mother makes it this way with bell peppers. Divine. And every time I smell onions, celery, and bell pepper sauteing, I think of Thanksgiving. Thank you for sharing this recipe at Weekend Potluck. Pinning.

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  4. Omgosh, just found you, you are freakin hilarious. I just Love reading your recipe posts they make me LOL your just cute as a button.
    Thanks for the laughs and awesome recipes.

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  5. I make mine with sausage!

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  6. While I love turkey, I've never been that crazy about dressing. It was just that dry stuff you put gravy on. (My grandmother made 2 kinds. I cant remember what they were but I didn't really like either). One year at a Thanksgiving pot luck at work, one of my friends made dressing and I loved it! A big reason was that it had pieces of turkey in it. It had eggs and onion and all those things. I never make it any other way now. Though I prescribe to the box kind cause I'm too lazy to go to the trouble to make it from scratch. One year my (then) husband made crawfish dressing-yummy!

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  7. I make mine just like this but if you are pressed for time you can also use bag cornbread stuffing. Just add a little more broth.

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  8. I'M from the south and my family loves dressing at thanksgiving.But the way i do mine, and the way i was taught by my mom.I boil turkey necks,turkey wings,turkey legs,couple stalks of celery,stick butter boil on med for two hrs then add chicken liver and girzzards cook another hr.then make one pan cornbread and one bag cornbread stuffing. mix the two. then chopped up the meat after cooled.i boil six eggs and chop them up.you dont half to use all the liver and girzzards just some for flavor,and if you do it this way after meat is done i take celery out and toss it. all you want is the meat and juice i know this sounds like a hard jod its not.just takes a little time but worth it.i chop a onion in cornbread,put the turkey meat in and eggs and then six raw eggs,as you can tell i make a big turkey pan of dressing,and it all gets eating lol.then i add my juice i cooked my meat in and i even use some of my turkey juice from my turkey that i baked. always butter ball on my table.I add salt,pepper,sage and poultry seasoning,mix all together add enough juice to make it creamy nobody likes dry dressing cover with ten foil and bake 45mins the last 15mins take foil off to brown on top. and the meat you chopped i use some of that in my givlet gravy to pour on dressing.just thought i would share mine.

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  9. There are people who throw away bacon grease??? I am aghast! How do they flavor things?

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  10. I use a package of "COTTON PICKIN CORNBREAD " mix if I am out of cornmeal. I also use the bagged stuffing. I have found that if I use the cubes instead of the crushed, the dressing has a little better consistency. not as " mushy" . I love it on my turkey sandwich with cranberry sauce

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  11. We make cornbread dressing in our family... Have to make a few pans of cornbread and batches of drop biscuits... crumble them up, spread them out on a cookie sheet, and let them dry... we put in plenty o' onions, a bit o' celery, chopped boiled eggs, s&p, a tiny bit o' sage, raw eggs to make it hold it's shape a bit and keep it moist, giblet gravy (made from the giblets with added turkey drippin's from the traditional oven baked turkey), bits of shredded turkey and finely chopped gibblets from makin' the gravy, and additional chicken broth if it's needed...also, it's cooked in a separate pan, not the bird... although I have put it around the bird as it cooks before.. but I prefer the separate pan method... I have a feel for it and pretty much cook by ear, so there's not a hard and fast "recipe" per say.. it's labor intensive, but it's leagues better than anythin' store bought or that I've ever had anywhere but at my families houses... also why it's only made once or twice a year...lol..... just had the need to share... Best to all... ;) Lesa Kosteck -- Central Texas

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    1. That is how we fix ours too, except for the eggs. Dont find we need it.
      Drop biscuits, cornbread, onion, sage,celery, drippings and ad extra
      chicken broth. I do get it pretty wet when mixing so that it will be
      moist coming out of the oven. Nice to meet another who does theirs like
      I do. :-)
      Kat

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  12. My Mothers recipe almost for the celery. We grew up on this and is now what I make for my family.Thank you for sharing things I like best:)))

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  13. This is basically a Carrot cake.......just add 3 cups of shredded Carrot's................ummmmmmm.........good!

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  14. Very similar to my Mother's (and Grandmother's) recipe. We've made this cornbread for many, many years. Still nothing better than a bowl of pinto beans, cornbread crumbled in them...and chopped onion, of course!

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  15. Oh yes, very nice, and with fresh oysters from the Chesapeake Bay....absoh-loot-lee heavenly! By the way, I think Dante overlooked a circle in Hades for those who throw away the bacon grease :)

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  16. How big of a pan of cornbread and can I use a package cornbread?

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    1. Click the link to the Skillet Cornbread for the recipe (will give you an idea how much). You can use a box mix but don't use anything sweet like Jiffy mix.

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  17. You cook like my Mimi! Yummo! We add Jimmy Dean sausage to the mix!

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  18. Looks wonderful and on-target as long as you skip that nasty cafeteria seasoning sage!

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  19. Can I assemble the day before and cook it after the turkey?

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  20. So is this crumbly or more one with itself - like a corn casserole might be?

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    1. I've never had corn casserole so I'm not sure! It's not a loaf like some dressings are so I guess you could call it crumbly. If you pinch it together, it will clump. If you want it more dense, just keep stirring to break is down more before you cook it. I hope that helps!

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  21. My Mom makes a dressing like this, but she adds in some of the giblets from the stock she makes.

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