My mom writes NOTHING down. We have stood behind and over her for several years to get all the ingredients that really matter to the taste of this dressing. My sister and I have both tried various mixes for the cornbread to save time. Let me save you some time, don't bother, buy a bag of cornmeal and use the recipe on the bag! If you have an iron skillet to cook it in, so much the better!
This is a great recipe, if you know what southern cornbread IS, but never cooked it and want to try with a basic recipe that's almost fool proof, this is it.
If you are new to making cornbread, here are some things you DEFINITELY need to know:
Do NOT use any sugar in the making of your cornbread, it ain't southern, that's midwestern. Go light on the sage, especially if you're using freshly dried. It's strong and can totally screw up the flavor if you use too much. Add it little by little to the mix before you add the eggs. I add all the spices and stuff straight to the cornbread mix. If you're making this for vegetarians, used vegetable broth instead. I personally think that's a sacrilege, but then I am an avowed carnivore....make that omnivore...I eat veggies too.
1 (16 ounce) package dry corn bread mix,
2 tablespoons butter,
1/2 cup chopped celery (I puree mine because I can't stand to chew up celery and onions, it's a texture thing)
1 small onion, finely chopped..or puree'd like I said
2 eggs, beaten,
2 cups chicken stock, which is about three cans of broth or one of the cartons,
2 tablespoons dried sage (again, go EASY on the sage, this is more important than anything else except a juicy turkey!
salt and pepper to taste. I prefer the gourmet peppercorn mix freshly ground, but again, I'm a snob.
- Prepare the corn bread according to package directions. Cool and crumble.
- Preheat oven to 350 degrees F . Grease a roasting pan or one 9x13 inch baking dish.
- In a big skillet over medium heat, melt the butter and saute the celery and onion until soft or until bubbly if puree'd, this also works if you already have turkey drippings. My mom also used to add boiled eggs but we hate them, so I skip those.
- In a large bowl, combine the celery, onions, 3 cups crumbled corn bread, eggs, chicken broth, sage and salt and pepper to taste; mix well.
- Place into prepared dish and bake at 350 degrees F for 30 to 40 minutes until golden brown around the edges and moist but springy in the middle. A toothpick will still be coated with moisture, but slide free.
- I usually make this in the pan I will be serving it in. My mom has also used the roasting pan to cook the cornbread, so it was a good idea stolen from her to save time.
This will nicely compliment a good sized bird for your Thanksgiving. I use a turkey roaster so that I can have my oven for all the other important stuff since I don' t have a double oven. The Rival Turkey roaster is awesome.
Enjoy! Happy Holidays.