How-To Nail a Southern Staple for Thanksgiving: Southern Cornbread Dressing

Countdown to Thanksgiving Day!

You’ve prepped the dining table and stocked the pantry, but aren’t you forgetting something..? The Southern Cornbread Dressing and Giblet Gravy! While cranberry sauce is optional, these two are not. Luckily, our very own Becky Satterfield has you covered. Follow her recipe and your family will be filling up their plates time and time again.

*Giblet gravy recipe to follow

 

Southern Cornbread Dressing

Southern Cornbread

Ingredients

  • Cornbread, recipe follows
  • 7 slices oven-dried white bread
  • 1 sleeve saltine crackers
  • 8 tablespoons butter
  • 2 cups celery, chopped
  • 1 large onion, chopped
  • 7 cups chicken stock
  • 1 teaspoon salt
  • Freshly ground black pepper
  • 1 teaspoon sage (optional)
  • 1 tablespoon poultry seasoning (optional)
  • 5 eggs, beaten

 

Cornbread:

Preheat oven to 420 degrees F.

Combine all ingredients and mix well. Pour batter into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.

To serve, cut into desired squares and serve with butter.

Yield: 6 to 8 servings

 

Directions

Preheat oven to 350 degrees F.

In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines; set aside.

Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes. Pour the vegetable mixture over cornbread mixture. Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning. Add beaten eggs and mix well. Reserve 2 heaping tablespoons of this mixture for the giblet gravy. Pour mixture into a greased pan and bake until dressing is cooked through, about 45 minutes. Serve with turkey as a side dish.

 

Enjoy!