Thursday, December 8, 2011

Cornbread Dressing

Stuffing and dressing are the same basic thing.  Stuffing is actually stuffed into the bird.  Dressing is baked off in a casserole dish and served as a side.  There are a million and one different recipes out there for the best dressing/stuffing in the world.  I'm not going to say that this is "The World's Best Cornbread Dressing!!!" but it's good and it's what I make every year for Thanksgiving.

Cornbread Dressing:

Cornbread Ingredients:
2 cups cornmeal
1/2 cup flour
1 tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
2 eggs beaten
1-2 cups buttermilk
2 tablespoons bacon drippings, melted

Dressing Ingredients:
3 stalks celery, chopped
1 medium onion, chopped
1/3 cup butter or margarine, melted
12 slices day old bread, crumbled
2 1/2 cups turkey or chicken broth
1/4 teaspoon salt
1 teaspoon poultry seasoning
1/2 teaspoon sage
1/4 teaspoon pepper
1/3- 1/2 cup dried cranberries (optional)

To make the cornbread:

Combine cornmeal, flour, baking powder, salt, and baking soda. Mix well. Add eggs, buttermilk, and melted bacon drippings and stir into a batter.

Heat a well-greased 10-inch cast iron skillet in a 450 degree oven for 4 minutes or until hot.  Remove skillet from oven and pour batter into skillet. Bake at 450 for 35 minutes or until cornbread is lightly browned.

To make dressing:

Cool cornbread then crumble into a large bowl.

Place celery and onion in a large frying pan with a spoon of cooking oil and cook until tender.  Transfer cooked celery and onion, with all remaining ingredients, to crumbled cornbread, stirring well.  Spoon dressing into a lightly greased 13 x 9 x 2-inch pan or casserole dish.

Bake at 350 degrees F. for 25 to 30 minutes.

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