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November 13, 2007
Thanksgiving Yummy: Cornbread Dressing
Cornbread dressing (or stuffing...I guess it depends on whether you stuff it into the bird or not! ;o)) is more traditionally a Southern recipe I would say, but regardless it's an essential holiday side dish! The version below is very similar to my Mom's traditional dish, though I've omitted the butter and use the healthier extra virgin olive oil instead. Some people add in meat, some add in other veggies, or you can add whatever you like. It's all up to you, but regardless of how you do it, the end result is delicious!
What You'll Need for the Cornbread:
2 cups of corn meal
1 cup of flour
1 teaspoon of sea salt
1 teaspoon of baking powder
1 teaspoon of baking soda
2 eggs
2 cups of buttermilk
Preheat oven to 400 F.
Mix together dry ingredients in a large bowl. Add eggs and buttermilk and mix until incorporated. Pour into a 8 x 12 inch dish (or 13 x 9 inch dish if you want) sprayed with non-stick spray and spread out evenly. Bake for 20-25 minutes or until golden brown. Remove from oven and cool to room temperature.
What You'll Need for the Dressing:
One batch of cornbread (See recipe above)
Extra virgin olive oil
1 1/2 onions, chopped
1 bunch of celery, chopped
A pinch of sea salt
1 teaspoon of black pepper
2-3 heaping tablespoons of sage or poultry seasoning
1 quart of broth (Note: Vegetable, chicken or turkey broth will work fine.)
2 eggs
Preheat oven to 375 F.
Crumble the cornbread into a large bowl and set aside.
Sauté onion and celery until tender and slightly caramelized. Add to cornbread. Add seasonings, broth and eggs. Mix thoroughly and pour mixture into a 13 X 9 inch pan that has been sprayed with non-stick spray. Bake for 35-45 minutes until golden brown.
Serve immediately or freeze for up to six weeks. If frozen thaw and then reheat for 20-25 minutes covered with foil until warm through. If needed add a bit more broth to moisten.
Notes: You can add in 1-1 1/2 cups of shredded carrots, sliced mushrooms or even corn if you like. Some people like to add ground beef or sausage, but I've never tried that. You could even add in oysters or clams if you like. For a more un-Southern version you can use toasted French or white bread instead of cornbread.
Posted by Dianne at November 13, 2007 1:52 PM
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