Getting ready for Thanksgiving always involves a lot of rushing around—at least for me!
Somehow I seem to have a hard time getting a handle on my list of things to do. Or on my grocery list! The number of times I go to the store is a little scary. :)
But Thanksgiving day is a wonderful little oasis. You wouldn’t think that’s true, but really, much of the work goes into the preparation…besides, the whole family here usually ends up with a lovely Thanksgiving nap after all the food! And Southern cooking is famously heavy.
The business of the prep work and my forgetfulness is exactly why this recipe for Southern Cornbread Dressing comes in handy. As long as I can remember the corn meal (which I usually have in my pantry, anyway) and some celery, I have all the other ingredients readily available in my house.
Note: You’ll be using about half of the cornbread that you prepare, with this recipe. So you can either cut up and serve the rest of the cornbread to have with your meal (buttered!) or else you can double the ingredients to use the full amount.
Another Note: Most Southerners will prepare this traditional dish by using a corn meal mix…which isn’t sweet like Jiffy is. But if you like a sweet cornbread and a sweet dressing/stuffing, you can use a sweet mix like Jiffy, instead.
- 16 oz. corn meal mix to prepare according to package(or, if you’d rather have sweet cornbread and sweet dressing, try a sweet mix like Jiffy, instead)
- 2 tablespoons butter
- 1/2 cup chopped celery
- 1 small onion
- 1 egg, beaten
- 2 cups chicken stock
- 1 can cream of mushroom soup
- 1 tablespoon dried sage (sage isn’t to everyone’s taste—you can use more or less of the sage—I’ve used as much as 2T)
- salt and pepper to taste
- Preheat oven to 350. Grease a long, glass casserole dish.
- Cook the corn meal mix according to package instructions. Let it cool and crumble.
- Saute the onion and celery in the butter until softened.
- In a large bowl, combine and mix well: onions, celery, 3 cups of the crumbled corn bread, chicken stock, the egg, cream of mushroom soup, sage and salt and pepper; mix well.
- Place into glass casserole dish and bake at 350 degrees F for 30 minutes.
Hope y’all have a wonderful Thanksgiving next week!
Delicious and Suspicious (July 6 2010) Riley Adams
Pretty is as Pretty Dies –Elizabeth Spann Craig
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