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Thursday, November 1, 2012

Fabulous Holidays: Cornbread Dressing Recipe

Thanksgiving Dinner is an important tradition for my family.  Hours upon hours are spent in the kitchen preparing the feast. My kids really look forward to items I prepare that are now part of our family's traditional Thanksgiving meal. I love preparing the food just as much as I love eating it. But the thing that makes me the happiest is watching my children enjoy it. One of the staples you will find gracing our table is Cornbread Dressing. I have enjoyed other dressings...oyster dressing, cranberry dressing. But this is the one my family requires me to make every year.

INGREDIENTS

1 cup butter or margarine, divided
3 cups white cornmeal
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1-1/2 teaspoons salt
1 teaspoon baking soda
7 large eggs, divided
3 cups buttermilk
3 cups soft breadcrumbs
2 medium onions, diced
1 large bunch celery, diced
1/2 cup fresh sage, finely chopped
6 (10-1/2 ounce) cans condensed chicken broth


  1. Place 1/2 cup butter in a 13- x 9-inch pan; heat in oven at 425° for 4 minutes.
  2. Combine cornmeal and next 5 ingredients; whisk in 3 eggs and buttermilk.
  3. Pour hot butter into batter, stirring until blended. Pour batter into pan.
  4. Bake at 425° for 30 minutes or until golden brown. Cool.
  5. Crumble cornbread into a large bowl; stir in breadcrumbs, and set aside.
  6. Melt remaining 1/2 cup butter in a large skillet over medium heat; add onions and celery, and saute until tender. Stir in sage, and saute 1 more minute.
  7. Stir vegetables, remaining 4 eggs, chicken broth, and pepper into cornbread mixture; pour evenly into 1 lightly greased 13- x 9-inch baking dish and 1 lightly greased 8-inch square baking dish. Cover and chill 8 hours.
  8. Bake, uncovered, at 375° for 35 to 40 minutes or until golden brown.
  9. *1 tablespoon dried rubbed sage may be substituted for fresh sage.

  10. For a twist:
  11. Andouille Sausage, Apple, and Pecan Dressing: 
  12. Brown 3/4 pound diced andouille sausage in a skillet over medium heat; drain. Add sausage; 2 Granny Smith apples, chopped; and 2 cups chopped toasted pecans to dressing. Proceed as directed, baking 40 to 45 minutes or until done.
Tell me, what's your favorite dressing?  I'd love to hear some new ideas.  Maybe I can make a small serving just for me!


Until Next Time, Stay Fabulous!
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