Southern Cornbread Dressing Recipe

Since Thanksgiving is just around the corner we thought we would share one of Becky Satterfield’s favorite recipes for cornbread dressing, a must-have for every family get-together. Feel free to share your favorite dishes and recipes on our page! We wish you all safe travels in the coming week, and hope to see you in the restaurant soon!

Bon appétit!

cornbread

SOUTHERN CORNBREAD DRESSING

Ingredients

Cornbread, recipe below

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

 

Directions

Preheat oven to 350° 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 5–10 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 (recipe below). Pour mixture into a greased pan and bake until dressing is cooked through, about 45 minutes. Serve with turkey as a side dish.

 

BECKY SATTERFIELD’S GIBLET GRAVY

Ingredients

Giblets from turkey (liver, heart, gizzard, and neck), cooked

4 cups turkey stock or broth or chicken broth or stock

2 chicken bouillon cubes

2 teaspoons poultry seasoning

2 heaping tablespoons reserved uncooked cornbread stuffing mix

3 tablespoons cornstarch

1/3 cup cold water

Salt and freshly ground pepper

1 hard boiled egg, sliced

Southern Cornbread Dressing (above)

 

Directions

Chop the giblets and the meat that has been removed from the neck. Using a saucepot, bring the stock to a boil. Add the giblets, bouillon cubes, poultry seasoning, and raw stuffing to the mixture.In a separate bowl, mix the cornstarch and water, and add to the boiling stock, stirring constantly. Reduce the heat and continue to cook for 2 to 3 minutes. Add the salt and pepper, to taste, and add the sliced boiled egg.

 

CORNBREAD

Ingredients

1 cup self-rising cornmeal

1/2 cup self-rising flour

3/4 cup buttermilk

2 eggs

2 tablespoons vegetable oil

 

Directions

Preheat oven to 420° 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