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Hello Everyone...
I've been offering this simple southern cornbread recipe for years over the internet. There is never left-overs at family gatherings and no need for giblet gravy because slow cooking makes an unbelievable crust that seals in flavors and moisture. The slightly toasted corners is what I use to gauge when the dressing is done.
I do no use any meat in my dressing other than chicken broth. The dressing is served with fried turkey which I personally slice for each guest. This recipe was gathered while watching mom prepare Thanksgiving meals in Mississippi during the early 1980's. I've been using this recipe for 42 years as a family tradition in our home.
Ingredients
2 lbs bag self rising corn bread mix
1 stick butter - heart healthy for reduced fat and cholesterol (if preferred)
4 stalks of chopped celery
1 small chopped onion
2 bell peppers - chopped
2 eggs
3-4 cans chicken broth (non fat - Swanson Brand or equivalent)
2 tablespoons dried sage
2 slices of bread crumbled
salt and pepper to taste
Directions
Make the corn bread according to package directions. Cool and crumble.
Preheat oven to 350 degrees F.
In a large boiler, prepare liquid mixture by adding chicken broth, chopped celery, onion, and bell peppers. Bring to a boil. Allow to simmer for 10 minutes over low heat until vegetables are soft.
Place dry mixture into a roasting pan.
Stir in liquid mixture over the crumbled cornbread.
Add sage, butter, eggs, and sliced bread crumbs - then salt and pepper to taste.
- Mix well until the mixture is slightly soupy. Place prepared mixture into oven and bake at 350 degrees F for 1 hours or until golden brown.
- For added moisture, cover dressing with tin foil during the final 20 minutes of baking.
- Serving size: 6 people - eat while hot straight from the oven.
For large families, cook extra cornbread. Use 7-8 stalks of celery, 6-7 cans of chicken broth, 3 slices of bread crumbs, and 1-1/2 to 2 sticks of butter. Keep the eggs and bell peppers amounts the same.Place prepared mixture into a larger (not deeper) roasting pan and bake at 350 degrees F for 1-1/2 hours or until golden brown. Add extra sage and season to taste.
Enjoy!
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