The Best Cornbread Dressing EVER!

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Knock Knock!… Whose there?…Thanksgiving!…THANKSGIVING!? WTF!

That sure did sneak up on me! I could have sworn I was still waiting on sunny weather so I could go to the beach!

Well, while I sit here and wait on that sunny day for the beach. I have a amazing cornbread dressing recipe that your holidays are craving!

I can’t wait for you to try The BEST Cornbread Dressing EVER! Straight from a southerners heart! From my grandma, to my mom, to me, and now I pass it down to you! :-D

I must really like you all! I’m sharing all my family secrets with you! ;-)

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In order to make the best cornbread dressing you must first make the Cornbread! 

When deciding to make cornbread, sweet cornbread (ex. Jiffy Mix) is NOT the way to go. Leave the sweetness up to the cranberry sauce.

You want this to be the best savory corn bread on the planet. So start with using a self rising cornmeal mix, and mix ingredients as directed on the package (or however you make your cornbread).

Usually 2 eggs, a couple cups of milk, and some tablespoons of butter are part of the magic to 4 cups of self rising cornmeal.

When well blended, you should end up with a thick blob of cornmeal batter/dough.

Put that into a 9x9 inch baking pan then transfer to the oven for the main ingredient to your Best Cornbread Dressing Ever!

While your corn bread is in the oven, you must get started on the vegetables.

This is the secret! If you want The Best Cornbread you will ever have this is the step that can’t be missed!

My mom’s version had extra butter, but I can’t go to bed at night without having nightmares about the amount of butter in my moms version.

I have cut it over half the amount and it’s still her recipe, just less fat! :-) Love you mom! lol

If your curious to how it will taste my moms way, just throw another stick of butter in the pan for starters!

After the cornbread has cooled and your vegetables are brown an carmelized, your going to put them together and add all the Holiday Flavors!

Sage, Poultry Seasoning, Turkey drippings (OMG!) and Chicken stock

If you seasoned your turkey like a seasoning master, that will just add even more flavor to your dressing! 

Once everything is together, you should definitely taste it to see if it is salty enough. Then you can add the eggs. Once the eggs are in, tasting time is over! Magic making time in the oven is in session!

Once your timer dings! You will officially have a smooth centered, golden brown, and crispy edged Dressing!

You may cook this recipe in whatever oven safe dish you would like! 

This Delicious Dressing is perfect for keeping your turkey from drying out on Thanksgiving by cooking it separately… Then if you want to put it into your turkey before setting your table you can totally do so and no one would know!

It will be our little SECRET :-D

Enjoy your Best Ever Cornbread Dressing!! 

Ingredients

Cornbread

4 cups Self Rising Corn Meal or Cornmeal Mix

3 Cups Milk

4 Tablespoons butter, melted

Teaspoon of Oil for greasing the pan

 

Sautéed Veggies

1 stick (1/2 cup) butter

1 head ofCelery, Chopped Finely

3 Bell Peppers, Chopped Finely

1 Onions Chopped Finely

 

Dressing

Cornbread* (Ingredients Above, Directions Below)

Cooked Sauteed Veggies* (Ingredients Above, Directions Below)

1/2 cup Turkey Drippings* (if available) or 1/4 cup butter, melted

4 cups Chicken Broth

2 Tablespoons Poultry Seasoning

1 Tablespoon Sage

1 Tablespoon Salt

2 - 3 teaspoons Black Pepper

2 Eggs, beaten

Teaspoon of Oil for greasing the pan

 

Directions

  1. Preheat oven to 350 degrees, grease preferred baking pan
  2. Make Corn meal first by mixing together the Self Rising Cornmeal (or cornmeal mix), Milk, and butter
  3. Then transfer the cornmeal dough to a baking pan and bake for 30min
  4. While the cornmeal is baking in the oven, chop up the celery, bell peppers, and onions in a food processor till all the veggies are shredded. Do not over process!
  5. In a large skillet, melt the stick of butter on medium heat, then add shredded vegetable combination to the pan. Cook these till browned, about 30 min. set aside
  6. After cornbread has finished baking let it cool, then crumble up the cornbread into a very large bowl.
  7. Add all seasonings to the cornbread crumbles, then stir
  8. After the seasonings are mixed with the cornbread crumbs, pour in the chicken stock and turkey drippings (if available) OR 1/4 melted butter 
  9. Mix in the beaten eggs till well combined.
  10. Pour dressing batter into greased pan and cook for 60-90min (oven times vary depending on type of baking pan used) till sides and top turn golden brown and the center is cooked through.

Tips

  • If you are cooking the turkey, and it is cooked enough to have turkey drippings at the bottom of the pan. It is preferred to collect these drippings and add to your dressing batter before adding the eggs and placing in the oven to cook!
  • You can serve this dressing how ever you choose. Individual little baking pans (pictured above), a large pan (pictured above), or remove dressing from baking pans and stuff your cooked and ready to serve turkey with it!
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