Hey y'all!! I'm bringing on the Southern Charm right now if you can't tell. I've been hearing all kinds of remarks stating that so many people are just skipping right over Thanksgiving and jumping straight to Christmas without even blinking. Well, (EhHmmm...Aunt Jan), this post is dedicated to you!!
She's the talented one in the middle with the sideways frown on her face.
In the South tradition is Turkey N' Dressin!! No stuffing here. We prefer to serve our stuffing alongside the bird not actually inside the bird. Plus the bird wouldn't be able to handle it! Dressing, as we like to call it, is enough to feed an entire family. I'm talking about the whole shabang! Cousins, aunts, uncles, brothers, mother's ex-husband's boyfriends... all of em!
I hope you enjoy this true Southern Thanksgiving recipe and the left-overs too!
SOUTHERN CORNBREAD DRESSING
Yield
Makes 16 to 18 servings
Ingredients
1 cup butter or margarine, divided
3 cups white cornmeal
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon baking soda
7 large eggs, divided
3 cups buttermilk
3 cups soft breadcrumbs
2 medium onions, diced (2 cups)
1 large bunch celery, diced (3 cups)
1/2 cup finely chopped fresh sage*
6 (10 1/2-ounce) cans condensed chicken broth, undiluted
1 tablespoon pepper
Preparation
Place 1/2 cup butter in a 13- x 9-inch pan; heat in oven at 425° for 4 minutes.
Combine cornmeal and next 5 ingredients; whisk in 3 eggs and buttermilk.
Pour hot butter into batter, stirring until blended. Pour batter into pan.
Bake at 425° for 30 minutes or until golden brown. Cool.
Crumble cornbread into a large bowl; stir in breadcrumbs, and set aside.
Melt remaining 1/2 cup butter in a large skillet over medium heat; add onions and celery, and saute until tender. Stir in sage, and saute 1 more minute.
Stir vegetables, remaining 4 eggs, chicken broth, and pepper into cornbread mixture; pour evenly into 1 lightly greased 13- x 9-inch baking dish and 1 lightly greased 8-inch square baking dish. Cover and chill 8 hours.
Bake, uncovered, at 375° for 35 to 40 minutes or until golden brown.
*1 tablespoon dried rubbed sage may be substituted for fresh sage.
Makes 16 to 18 servings
Ingredients
1 cup butter or margarine, divided
3 cups white cornmeal
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon baking soda
7 large eggs, divided
3 cups buttermilk
3 cups soft breadcrumbs
2 medium onions, diced (2 cups)
1 large bunch celery, diced (3 cups)
1/2 cup finely chopped fresh sage*
6 (10 1/2-ounce) cans condensed chicken broth, undiluted
1 tablespoon pepper
Preparation
Place 1/2 cup butter in a 13- x 9-inch pan; heat in oven at 425° for 4 minutes.
Combine cornmeal and next 5 ingredients; whisk in 3 eggs and buttermilk.
Pour hot butter into batter, stirring until blended. Pour batter into pan.
Bake at 425° for 30 minutes or until golden brown. Cool.
Crumble cornbread into a large bowl; stir in breadcrumbs, and set aside.
Melt remaining 1/2 cup butter in a large skillet over medium heat; add onions and celery, and saute until tender. Stir in sage, and saute 1 more minute.
Stir vegetables, remaining 4 eggs, chicken broth, and pepper into cornbread mixture; pour evenly into 1 lightly greased 13- x 9-inch baking dish and 1 lightly greased 8-inch square baking dish. Cover and chill 8 hours.
Bake, uncovered, at 375° for 35 to 40 minutes or until golden brown.
*1 tablespoon dried rubbed sage may be substituted for fresh sage.
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