About Dana

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I'm a dichotomy of blue jeans, pretty jewelry, frugalista, and Southern girl living the simple rural life. I want to live my life holistically, thoughtfully, economically, and most of all gratefully, and encourage other women to do the same.

Tuesday, November 26, 2013

Southern Cornbread Dressing

Just in time for Thanksgiving, I have pulled together Mama's recipe for cornbread dressing. Since I am not making it for this year's family feast, I do not have photographs. But what you need to know is that this is not some hoity-toity stuffing with apples and walnuts and such and such. It is simply Southern cornbread dressing with lots of sage, and it is divine.

Mama's Southern Cornbread Dressing

2 pones* of cornbread** (made a day earlier), crumbled
Stick of butter
1 onion, chopped
2 sticks of celery, chopped (optional)
one can of cream of chicken soup
chicken broth or chicken stock
pepper (to taste)
2-3 Tbsp. dried sage

Preheat the oven to 375 degrees F.

Melt the butter in a skillet and saute the onions and celery until soft and translucent.

Put the crumbled cornbread in a large mixing bowl and add the cooked onion mixture, sage, pepper, cream of chicken soup, and enough chicken stock to give it the consistency of the uncooked cornbread you prepared a day earlier (sort of like a lumpy cake mix). You don't want it too runny, but it shouldn't be super thick either.

Pour the dressing into a 9x13 pan and bake it for 40-45 minutes or until it begins to brown and is no longer "jiggly" in the middle (use a knife to check).

This is excellent with your choice of gravy and cranberry sauce or relish.

Happy Thanksgiving, y'all!


* If you're not Southern and the word "pone" is freaking you out, fear not. It simply means a "loaf" of cornbread.

**If you don't have your own cornbread recipe, see this post for mine.

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