(American cornmeal bread dressing)
8 to 10 servings
- Southern cornbread, crumbled -- 1 recipe, doubled
- Butter or oil -- 2 to 3 tablespoons
- Onion, chopped -- 1
- Celery, chopped -- 2 stalks
- Sage, crumbled -- 1 tablespoon
- Chicken or turkey stock -- 2 or 3 cups
- Salt and pepper -- to taste
- Eggs, beaten -- 2 or 3
- Make a double batch of Southern cornbread, or use your own recipe. Once the cornbread has cooled completely, break it into pieces about the size of a walnut with your hands. Place the pieces and all the crumbs in a large bowl.
- Preheat oven to 350°F. Heat the butter or oil in a saute pan or skillet. Saute the onions, celery and sage until the onions are translucent but not browned. Add to the bowl with the cornbread.
- Stir the chicken broth into the cornbread to moisten and season to taste with salt and pepper. Stir in the eggs. The stuffing should now be moist but not soggy. If it seems too dry, stir in a little more stock. If it is too wet, stir in some breadcrumbs.
- Spread the stuffing in a buttered baking dish and bake for 40 to 50 minutes, or until the stuffing is cooked through and browned on the top. Serve with poultry or pork.
Cornbread Dressing Variations
- Use half cornbread and half regular cubed bread for a lighter stuffing if you like.
- Add 1/2 cup chopped pecans or other nuts.
- Chop up turkey or chicken giblets and sauté with the onions and celery.
- Replace some of the stock with cream or half and half.
- This recipe can also be used to stuff a bird, at which time it becomes stuffing instead of dressing.