What is a good cornbread dressing recipe for Thanksgiving?
Ingredients Cornbread, recipe follows 7 slices oven-dried white bread 1 sleeve saltine crackers 8 tablespoons butter 2 cups celery, chopped 1 large onion, chopped 7 cups chicken stock 1 teaspoon salt Freshly ground black pepper 1 teaspoon sage (optional) 1 tablespoon poultry seasoning (optional) 5 eggs, beaten Directions Preheat oven to 350 degrees F. In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines; set aside. Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes. Pour the vegetable mixture over cornbread mixture. Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning. Add beaten eggs and mix well. Reserve 2 heaping tablespoons of this mixture for the giblet gravy. Pour mixture into a greased pan and bake until dressing is cooked through, about 45 minutes. Serve with turkey as a side dish. Sources:
Ingredients Cornbread, recipe follows 7 slices oven-dried white bread 1 sleeve saltine crackers 8 tablespoons butter 2 cups celery, chopped 1 large onion, chopped 7 cups chicken stock 1 teaspoon salt Freshly ground black pepper 1 teaspoon sage (optional) 1 tablespoon poultry seasoning (optional) 5 eggs, beaten Directions Preheat oven to 350 degrees F. In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines; set aside. Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes. Pour the vegetable mixture over cornbread mixture. Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning. Add beaten eggs and mix well. Reserve 2 heaping tablespoons of this mixture for the giblet gravy. Pour mixture into a greased pan and bake until dressing is cooked through, about 45 minutes. Serve with turkey as a side dish.
Ingredients: 6 cups crumbled cornbread 3 cups soft bread crumbs 4 ounces butter 2 cups onion, chopped 2 cups finely chopped celery 3 to 4 cups chicken broth 2 cups chicken, diced, optional 1 heaping tablespoon dried sage, crumbled 1 1/2 teaspoons dried leaf thyme, crumbled 1 teaspoon dried marjoram, crumbled 1/2 teaspoon dried rosemary, chopped 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 eggs, lightly beaten Preparation: Heat oven to 400ºF. In a large mixing bowl, combine the cornbread and white bread crumbs. In a saucepan over medium heat, sauté the onion and celery in butter until tender. Do not brown. Combine the sautéed vegetables with the bread mixture. Stir in chicken broth, using enough to moisten. Stir in the diced chicken, if using, and the seasonings and beaten eggs, blending well. Spread the mixture in a large shallow baking or roasting pan measuring about 10″ x 15″. Bake for 20 to 30 minutes.
