It’s not Thanksgiving at our table without my dad’s cornbread dressing. One of the first dishes I ever learned to create in the kitchen and the one I hold the most fond memories of cooking alongside my dad as his official taster! It’s a classic cornbread dressing and I know it will be a most delicious side on your Thanksgiving table.
Classic Cornbread Dressing
- 1 stick butter, melted
- 2-4 ribs of celery, chopped finely
- 1 small onion, diced finely
- 1 package Jiffy cornbread, baked according to pkg. Directions
- 1 lb. bread, toasted/cubed
- 2-3 cups chicken stock from bouillon base, heated
- 1 tablespoon rubbed sage
- 1 teaspoon kosher salt
- 1 egg, beaten
Directions
In a large stockpot melt butter and saute celery and onion until softened. Remove from heat. Stir in crumbled cornbread and cubed toasted bread. Begin adding the chicken stock one cup at a time until it becomes the consistency you like (you may need additional stock). Stir in sage, salt and beaten egg. Taste and adjust seasonings. Press into a buttered casserole dish. Cover with foil.(Can be refrigerated at this stage one day before) Bake in 350* oven for 25 minutes to heat through. Remove foil and bake for an additional 5 minutes to crisp up the top.
Serves: 8-10