Classic Cornbread Dressing for Thanksgiving
November 19, 2008
Being from the South, I want a Classic Cornbread Dressing made from moist, succulent cornbread, cooked in a cast-iron skillet. The addition of fresh herbs and toasted walnuts give it a fresh, flavorful punch while still keeping it’s ever classic comforting taste. As a Recipe Developer, I created this recipe for the “Christmas with Southern Living Cookbook”, and it has been my Thanksgiving staple dressing recipe ever since. If you’re short on time, use packaged cornbread mix instead of making the homemade Cornbread recipe below (it still comes out fantastic). This recipe can be made up to two days ahead. Just prepare and bake the cornbread and dressing and reheat the dressing right before your Thanksgiving meal.
Classic Cornbread Dressing
For a lighter version of this recipe, substitute 3 egg whites for the eggs.
Prep: 25 minutes
Cook: 1 hour
Yield: 10 to 12 servings
3 tablespoons butter or margarine
3 large celery ribs, diced
1 medium onion, diced
Classic Cornbread, coarsely crumbled (packaged cornbread mix may be substituted to yield: 5 cups)
7 white or wheat bread slices, toasted and coarsely crumbled
1/2 cup chopped walnuts, toasted
1/2 cup chopped fresh parsely
2 to 3 tablespoons chopped fresh sage
2 large eggs, lightly beaten
3/4 teaspoon salt
1/2 teaspoon freshly pepper
2 to 3 cups fat-free, low-sodium chicken broth
1. Melt butter in a Dutch oven over medium-high heat; add celery and onion and saute until tender. Remove from heat. Stir in Classic Cornbread crumbs and next 8 ingredients. (For moister dressing, add 3 cups broth.) Spoon into a lightly greased 13- x 9-inch baking dish.
2. Bake dressing at 325F for 1 hour or until golden.
Yield: Makes 10 to 12 servings or 5 cups
2 cups yellow cornmeal
3/4 cup all-purpose flour
11/2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 cups buttermilk (nonfat may be used)
1 large egg
2 tablespoons butter or margarine, melted
1. Heat a greased 10-inch cast-iron skillet in a 425F oven 5 minutes.
2. Combine first 6 ingredients in a large bowl. Make a well in center of mixture.
3. Stir together buttermilk, egg and butter; add to dry ingredients, stirring just until moistened. Pour cornmeal batter into hot skillet.
4. Bake at 425F for 25 minutes or until golden. Remove from pan immediately.