Let’s talk turkey… It is time to start getting the menu set, do some grocery shopping, maybe even get other people to agree to bring things to your Thanksgiving feast. What a better way than to say ‘Go to the WhistleStop Cafe Cooking blog and make the Cornbread dressing’ ~Even Aunt Sister can’t mess that up!
Dressing is different from stuffing. Stuffing is what goes in the turkey. Dressing is the southern style casserole that goes along with your turkey. We traditionally make a cornbread dressing; made with crumbled cornbread, eggs, and fresh sage. It is best if it is made a day ahead, even a few days ahead and put it in the freezer.
Dressing is different from stuffing. Stuffing is what goes in the turkey. Dressing is the southern style casserole that goes along with your turkey. We traditionally make a cornbread dressing; made with crumbled cornbread, eggs, and fresh sage. It is best if it is made a day ahead, even a few days ahead and put it in the freezer.
Try changing it to suit your family’s taste- add oysters if you are from the coast, andouille sausage if you’re feeling Cajun, a few pecans if you come from Georgia. It will make a big enough pan to feed a mess of people. This recipe is from our 'Starting Fresh' cookbook...
Southern Cornbread Dressing
1 large pan cornbread
3 cups soft breadcrumbs
½ cup butter
2 onions diced
3 cups celery, diced
½ cup chopped fresh sage (1Tbs dried)
4 eggs
60 oz chicken broth, undiluted
1 Tbs fresh pepper
Crumble cornbread, and mix with breadcrumbs in a large bowl. Saute onions and celery in butter until tender, add sage, and stir one minute more. In the breadcrumb bowl, combine chicken broth, eggs, pepper, and cooled vegetables. (This will be soupy!) Pour into a buttered 13x9 in baking dish. Place in the fridge overnight (may sit for less if needed)
Bake @ 375°, uncovered for 30-45 minutes.
Southern Cornbread Dressing
1 large pan cornbread
3 cups soft breadcrumbs
½ cup butter
2 onions diced
3 cups celery, diced
½ cup chopped fresh sage (1Tbs dried)
4 eggs
60 oz chicken broth, undiluted
1 Tbs fresh pepper
Crumble cornbread, and mix with breadcrumbs in a large bowl. Saute onions and celery in butter until tender, add sage, and stir one minute more. In the breadcrumb bowl, combine chicken broth, eggs, pepper, and cooled vegetables. (This will be soupy!) Pour into a buttered 13x9 in baking dish. Place in the fridge overnight (may sit for less if needed)
Bake @ 375°, uncovered for 30-45 minutes. To freeze this ahead of time; prepare and bake for 30 minutes. Wrap tightly in foil and freeze. When you are ready to use it, allow to thaw completely. Poke several holes in the top. Combine 1 Tbs melted butter and 1/4 cup water; drizzle over the top to keep the dressing moist. Bake until heated through and browned on top.
Sometimes we will make 2 smaller pans, it helps with the juggling act just before dinner… heat the rolls, the dressing, and casseroles, stir the gravy, slice the turkey, sweet tea in the glasses –the rolls are burning!
Y’all just be Thankful!
Sandi
Y’all just be Thankful!
Sandi
4 comments:
Mmm, sounds so good! I love putting a little sausage in my dressing too.
Sausage? that sounds good to me.
I can remember my Mom making a dressing with oysters, it must have been the New England in her.
I've been making this dressing for a few years now. It's the best! I have the Whistle Stop Cookbook which I got the recipe from but can't find it since we've moved, ack! I know it's here somewhere. So happy that you put this on your blog because I'd hate to try a new dressing when this one has been a tradition now!
Recipe sounds very delicious, however there is not SALT or seasoning with salt in it.
Was the salt omitted, or what does the recipe taste like with no salt added?
Thanks so much for this great recipe!
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