As the holiday season approaches, it's the perfect time to dig out those traditional family recipes that make our celebrations truly special. Think of a golden brown Thanksgiving turkey alongside a steaming green bean casserole, and who could forget the star of the show? The old-fashioned southern cornbread dressing.
Between the choices of old-fashioned bread stuffing and the classic southern variant, I've found the best way to blend the two in my Old Fashioned Southern Cornbread Dressing Recipe. It's a rich fusion of cornbread mixture and white bread stuffing, ensuring every bite is moist and flavorful. Whenever I set the Thanksgiving table, this dish is always the first I reach for, paired perfectly with a slice of turkey breast, creamy mashed potatoes, and a generous pour of gravy. And if we're blessed with leftovers, there's a whole lot of comfort food awaiting us the next day!
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WHY YOU'LL LOVE OLD-FASHIONED SOUTHERN CORNBREAD DRESSING
- There's nothing quite like the aroma of this dressing wafting through the house, a scent that brings back a whole lot of memories. This isn't just any stuffing; it's a journey down memory lane.
- This traditional family recipe complements both turkey and ham, enhancing every holiday meal. And the best part?
- If you've got leftovers, just rehydrate with a little chicken stock, heat it up alongside your turkey, and relish the comforting flavors all over again. If you're lucky there will be green bean casserole leftovers too!
INGREDIENTS AND SUBSTITUTIONS
All the simple ingredients that go into this timeless dish are laid out on this wooden tray, hinting at the magic you're about to create.
For the full recipe with quantities, see the recipe card at the end of the post.
INGREDIENT NOTES
Broth: The melted butter and sautéed vegetables in turkey broth give this dressing its rich flavor. Though I prefer homemade chicken stock, store-bought works too.
Bread: For the cornbread mixture, you can opt for a homemade version using your favorite cornbread recipe, a packaged mix, or even ready-made from the store.
Vegetables: Sautéed vegetables add depth. Leeks impart an oniony flair. If you're not a fan, double up on the onions.
Spices: Fresh herbs, especially sage, are integral. I throw in poultry seasoning for an added dimension.
Binding: Large eggs ensure everything holds together, giving a firm yet moist texture. If you've got hard-boiled eggs, they're a lovely addition, finely chopped.
Others: Plastic wrap and aluminum foil come in handy for storage and reheating.
STEP-BY-STEP INSTRUCTIONS
Melt butter in a pot. Add carrots, celery, leeks, and onion.
Cook over medium heat until they become soft and translucent.
Add the dried croissants, cornbread, and crumbled crackers into a large bowl.
Add the parsley, salt, black pepper, poultry seasoning, and sage.
Mix well to distribute the seasonings over the crumbled cornbread & ritz.
Pour the room-temperature vegetable mixture into the bowl. Mix with a spoon.
Add chicken stock 1 cup at a time until the mixture is moistened but not soggy.
Pour the mixture into a separate dish. Bake at 350 degrees f about 35 minutes.
LOOKING FOR MORE STUFFING AND DRESSING RECIPES?
Whether you're planning a holiday meal or just looking for comfort, these recipes will sit beautifully on any Thanksgiving table.
EQUIPMENT
- Large skillet or Dutch oven
- Large mixing bowl
- Large casserole dish or baking dish
PRO COOKING TIPS
- If you ever find your dressing a tad too dry, a simple solution is to moisten it with some turkey broth. Cover it with aluminum foil and bake.
- Fresh out of homemade chicken stock? The store-bought variety or even a broth from your slow cooker will suffice.
- For those who fancy a twist, add in some hard-boiled eggs, chopped fine.
Equipment
- Large skillet or Dutch oven
- Large mixing bowl
- Large casserole dish or baking dish
Ingredients
- ½ cup butter 1 stick = one half cup butter
- 1 cup leeks, sliced
- 1 medium yellow onion, diced
- 3 celery stalks, sliced
- 1 medium carrot, diced
- 2 cups cornbread, crumbled and dried
- 2 large croissants, cubed and dried out
- 26 Ritz crackers, crumbled
- 2 tablespoons chopped parsley
- 1 teaspoon dried sage
- ½ teaspoon dried poultry seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 large egg
- 28 ounces chicken broth or stock added one cup at a time
Instructions
- Melt butter in pot. Add diced carrots, sliced celery, chopped leeks, and chopped onion.
- Cook over medium heat until they become soft and translucent.
- In a large bowl add the dried cubed croissants, dried crumbled cornbread, and crumbled crackers.
- Add the chopped parsley, salt, black pepper, poultry seasoning, and sage.
- Add chicken stock 1 cup at a time until the mixture is moistened but not soggy. You will not use all the broth. Stop when the dressing mixture is fully moist but no standing liquid is in the bowl.
- Pour the mixture into a baking dish. Bake at 350 degrees f about 35 mins.
Nutrition
FAQ's
Many recipes cater to families or larger groups. Cooking for two is ideal for couples, roommates, or even for someone living alone who enjoys having leftovers. It reduces food waste and helps manage portion sizes.
It emphasizes creating delicious meals suitable for two servings that are also budget-friendly. The idea is to make the most out of affordable ingredients without compromising on taste.
Cheap: Dishes under $4.00 per serving.
Frugal: Dishes ranging from $4.00 to $6.00 per serving.
Splurge: Dishes costing more than $6.00 per serving.
Prices are estimated based on the cost of ingredients from local stores, primarily from a Walmart in northern California. They're meant as a guideline and can vary based on location and current market prices.
Cornbread dressings, especially the old-fashioned southern cornbread dressing, are a staple in many households, particularly during the holiday season. They're flavorful and comforting, and offer a delightful texture contrast when paired with meats and gravies.
Absolutely! You can easily double or triple the ingredients. Just ensure you adjust the cooking time accordingly, and keep an eye out to prevent it from becoming too dry or moist.
Cool it to room temperature, then use plastic wrap or aluminum foil to cover it tightly. You can refrigerate it for up to 3-4 days.
Yes, you can replace the chicken or turkey broth with vegetable broth. For a vegan version, omit the egg and use vegan-friendly substitutes.
The terms are often used interchangeably, but traditionally, "stuffing" is used to describe a mixture that's stuffed inside poultry or meat, while "dressing" is cooked separately, usually in a baking dish.
While homemade is fantastic, store-bought items can be a time-saver and, at times, a more budget-friendly option. The goal is to balance convenience, cost, and flavor.
The key is to add your liquid gradually. It's better to start with less and add more if needed. Also, the type of cornbread and stale bread you use can influence moisture absorption.
Yes, and in fact, slightly stale cornbread often works better for dressings as it absorbs flavors and moisture more effectively without becoming too mushy.
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