Monday, November 17, 2014

Cornbread Dressing

It's Thanksgiving continued! And what is Thanksgiving without the dressing? Down here in the South, we love our Cornbread Dressing. This recipe doesn't disappoint. You can add sausage or chicken or nothing at all. Just adjust to how your family likes it. This recipe makes a lot of dressing, (2 9x13 inch pans) so it's great for a large family or making one to freeze for later. It also allows for making the day before which we all know is a good thing on a busy Thanksgiving Day!

Ingredients:
· 1 cup butter, divided
· 3 cups white cornmeal
· 1 cup all-purpose flour
· 2 tablespoons sugar
· 2 teaspoons baking powder
· 1 ½ teaspoons salt
· 1 teaspoon baking soda
· 7 large eggs, divided
· 3 cups buttermilk
· 2 medium onions, diced (2 cups)
· 1 large bunch celery, diced (3 cups)
· 1 tablespoon dried sage
· 48 ounces reduced sodium chicken broth
· 1 tablespoon pepper
· 4 slices sourdough bread, torn into pieces
· ½ pound saltine crackers, crushed into small pieces
· 1 (1 pound) mild sausage, cooked, drained and crumbled or 2 cups diced cooked chicken

Directions:
1. Put ½ cup butter in a 9-x13 inch pan and heat in oven at 425 degrees for about 5 minutes.
2. Combine cornmeal, flour, sugar, baking powder, salt and baking soda. Whisk in 3 eggs and buttermilk.
3. Pour hot butter into batter, stirring until blended. Pour batter into pan.
4. Bake at 425 degrees for 30 minutes or until golden brown. Cool in pan. Crumble cornbread into a large bowl. Set aside.
5. Melt remaining ½ cup butter in a large skillet over medium heat; add onions and celery; sauté until tender. Stir in sage and sauté one more minute.
6. Stir vegetables, remaining 4 eggs, broth, pepper, sourdough bread pieces, cracker pieces and sausage into cornbread mixture. Pour evenly into two lightly greased 9x13 inch baking dishes. Cover and chill 8 hours.
7. Bake uncovered at 375 degrees for 35 to 40 minutes or until golden brown.

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