Traditional Cornbread Dressing

Last year was my first Thanksgiving away from home, so I took on the ambitious task of reproducing the entire Dozier family menu from scratch. Lots of preparations (lists, timelines, more lists) were in order, including a few long-distance conference calls with mom. I even delegated tasks! Okay, okay, I told the Burches to bring the booze. But that totally counts. (If you know me, you know I like complete control in the kitchen.)

The  first order of business was homemade cornbread for the cornbread dressing. I mixed and stirred and poured, and into the oven it went. Next I set about prepping the rest of my dishes, including truffled potato gratin, sweet potato souffle, and green bean casserole.  I glided around the kitchen, effortlessly (ha!) going about my business, when — oh, shit — I glanced at the clock and realized the cornbread had been in the oven for oh, say about an hour and a half. DAMN!! It was ashy, hard-as-a-rock, and completely inedible. As it thudded into the trash, I felt the onset of tears. 

Oh, God, I thought. If the simplest of my dishes didn’t work, well then how is everything else going to turn out (insert new-found appreciation for mother here). I put in a 911 to the Burches. “Want to pick up some Stovetop?” Hey, you can’t have Thanksgiving without dressing, even if it is from a box. I’m pleased to announce the rest of the meal turned out a complete success, all the way down to the pumpkin bread pudding. And you know what, the Stovetop wasn’t half bad either. Delicious, actually.

Since Thanksgiving is, yet again, quickly approaching (why oh why  is time passing so fast?), I thought I would give the dressing another go around. Who says dressing is just for holidays?

This recipe is about as Southern as they come, and it’s so very easy to make. I popped it in the oven early in the day, and then served it later for dinner with roast chicken and pan gravy. I thought it was pretty damn amazing. Walt digressed, declaring that I was “diluting” his Thanksgiving experience. Come again? Apparently, by cooking a delicious dressing in the middle of October, it just wasn’t going to be as good for him come Thanksgiving day. Poor guy — it must be tough having a girlfriend who feels the need to “practice” Thanksgiving recipes. Maybe next time I just won’t share.

CORNBREAD DRESSING

Source: Mama Dip’s Kitchen

1 stick butter
2 cups onion, finely chopped
2 cups celery, finely chopped
2 batches Sunday Cornbread, crumbled (see recipe below)
4 cups bread crumbs (from stale bread, or toasted slices)
4 – 5 cups chicken (or turkey) broth
1 tablespoon dried sage
2 tablespoons poultry seasoning (I used Magic Seasoning Blends)
1/2 teaspoon dried thyme
Kosher salt, to taste
3 eggs, beaten

Preheat oven to 400 degrees

In a large pan, saute onion and celery in the butter until tender and translucent (approx. 8 – 10 minutes).

In a large bowl, add sauteed vegetables to cornbread, bread, seasonings, broth, and eggs. Spread evenly in a large casserole dish. Bake for 30 – 40 minutes. SERVES 12

SUNDAY CORNBREAD

1 cup self-rising cornmeal (I use White Lily)
1/2 cup self-rising flour (I use White Lily)
2 tablespoons sugar
3 tablespoons butter, melted
1 and 1/4 cups buttermilk
2 eggs, lightly beaten

Preheat oven to 400 degrees

In a bowl, mix together cornmeal, flour, and sugar. In a seperate bowl, combine butter, buttermilk, and eggs. Pour wet ingredients into dry ingredients and mix well. Spread evenly into 8″ x 8″ baking pan (for double batch I used my cast-iron skillet) and bake for 25 minutes or until brown. SERVES 6