We love it…whether
you call it dressing or stuffing…almost any kind of dressing makes a meal celebratory. Purists say it's stuffing in the bird, and dressing in a dish baked alongside.
Myrna and I were raised on bread dressing with lots of sage; and we also like wild rice that is popular in Minnesota.
Myrna and I were raised on bread dressing with lots of sage; and we also like wild rice that is popular in Minnesota.
But first I’m
giving the recipe I learned to like when living in Texas and Georgia…good
cornbread dressing. There are as many
recipes for this as there are cooks in the South, but this one is easy and good.
You can give yourself a head start by using cornbread mix, but I like to make my own, it takes only a few minutes longer to measure out my dry ingredients. I baked my 1/2 recipe right in my covered skillet to save on dishes. I used dried sage from my garden. We like it with roast pork, turkey, pork chops, whenever.
You can give yourself a head start by using cornbread mix, but I like to make my own, it takes only a few minutes longer to measure out my dry ingredients. I baked my 1/2 recipe right in my covered skillet to save on dishes. I used dried sage from my garden. We like it with roast pork, turkey, pork chops, whenever.
Sage Cornbread Dressing
4
-5
|
8-10
|
Servings
|
1
|
2
|
packages cornbread mix --
(6-oz.)
|
2 ½
|
5
|
tablespoons butter
|
½
|
1
|
cup chopped celery
|
¼
|
½
|
cup chopped onion
|
½
|
1
|
tablespoon chopped fresh or 1
1/2 tsp. dried sage
|
¼
|
½
|
teaspoon pepper
|
1/8
|
¼
|
teaspoon salt
|
1
|
2
|
Cups white bread -- cut into 1/2-inch cubes
|
1 ¼ -1 ½
|
2 ½ - 3
|
cups chicken broth
|
1
|
2
|
large eggs -- lightly beaten
|
Prepare
cornbread according to package directions. Let cool 30
minutes; crumble into a large bowl. Melt butter in a large skillet over
medium heat; add chopped celery and onion, and sauté 10 to 12 minutes or until
tender. Stir in sage, pepper, and salt.
Stir celery
mixture and bread cubes into crumbled cornbread in bowl, stirring gently until
blended. Add chicken broth and eggs, and gently stir until moistened.
Spoon
mixture into a lightly greased 11- x 7-inch baking dish (use a smaller casserole or an 8" skillet for the half recipe). Cover and bake at 350°
for 30-45 minutes or until golden brown. Remove cover during last 10 minutes of
baking if you want a crispy top.
If you are stuffing a bird, use the lesser amount of broth; if you are baking as a side dish, use all of the broth.
If you are stuffing a bird, use the lesser amount of broth; if you are baking as a side dish, use all of the broth.
Sausage and Bread Dressing
I found I
had to cook the dressing in my covered Weller casserole (inherited from our
Aunt Janet), for an hour, not 30 minutes. I uncovered the dish the last
15 minutes.
12
Ounces Pork Sausage
2 Cups Bread Cubes
-- dried
1 Cup Celery --
sliced, 2 stalks
1 Medium Onion --
chopped
1 Cup Pecans – Halves
1 Cup Pecans – Halves
1/2 Cup Raisins (I used golden)
1/4 Cup Butter -- melted
1/3 Cup Chicken Broth
1/2 Teaspoon Salt
1/4 Teaspoon Sage -- crushed
Heat oven to
350°. In 10" skillet, brown sausage over medium heat; drain off
fat. In large bowl, stir together browned sausage and remaining dressing
ingredients. If stuffing your bird, place
any remaining dressing in covered casserole, refrigerate. Bake during
last 30 minutes of meat or poultry baking time, until heated through. (I
found it needed an hour).
And another dressing option:
2 1/2 years ago my daughter found out she was allergic to corn....in any form...and she LOVES corn bread dressing....we call it dressing as we do not stuff the turkey....and she really just loves corn bread....so she went on a hunt for a sub....and thankfully Bob's Red Mill makes rice grits...and they make a great "faux" bread....so now I combine "faux" bread and your easy white bread for the dressing....made both last week, cooled, cubed and they are resting in the freezer waiting for next week...
ReplyDeleteShelley, You are so organized. Interesting that the rice grits sub for cornmeal. I can eat the cornmeal, but not the flour breads.
ReplyDeleteLots of other things to eat though.
Oh my, I made the cornbread and sage dressing using home canned chicken stock and added some dried thyme with the sage. So very good. I won't be going back to Pepperidge Farms. Thank you for posting.
ReplyDeleteGlad you liked the recipe for cornbread dressing...it's one my family likes too.
Delete