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[personal profile] cafela
It's nearly Thanksgiving, and it's later than normal this year. I've managed to get a lot of Christmas shopping done already, and I already have Christmas cards ready to go out, so it seems wrong to not make Thanksgiving food until next week. So I've gone ahead and made my family's cornbread dressing. There are a lot of great variations on dressing/stuffing, but this is my favorite.

Dressing is actually really easy to put together--it's just the prep that takes work, especially if you don't like crunching on pieces of onion or celery. To avoid that, I always chop the onions and celery into very tiny little pieces--basically, I mince it, so that once it's cooked down, it essentially melts into all the other ingredients. Also, I hate celery in everything--except this dish. Including celery does make a big difference in the flavor, so if you don't like it, don't leave it out if you can help it, because I promise, it won't taste like celery. When celery cooks down the way it does in this recipe, it tastes nothing like celery normally does.

Also, while a lot of cornbread dressing recipes include just cornbread, I've always found that it has a better overall texture if you use a combination of bread and cornbread, so that's what I use. If you're hell bent on just having cornbread, make 2 recipes' worth of cornbread and omit the sandwich bread.

Happy Thanksgiving, everyone!



Southern Cornbread Dressing
Ingredients:
1 recipe's worth of Buttermilk Cornbread (or any cornbread that has no sugar in the recipe)
4 tbsp butter
1 cup finely chopped onions
2 cups finely chopped celery
1 large chicken breast (you can increase the amount of chicken if you want, or use leftover turkey)
salt & pepper
1 tbsp butter
2 tbsp chicken broth
9 slices white sandwich bread, torn into small pieces
1 1/2 tsp rubbed sage
3/4 tsp black pepper
4 cups chicken broth
3 eggs, lightly beaten

First, make your cornbread.

While your cornbread cooks, chop your onion and celery. Melt 4 tbsp butter over medium high heat in a pot/skillet large enough to hold all the celery and onion. Add the celery and onion, cover and let cook (stir occasionally).



Take a small pan and melt 1 tbsp butter in it. Season the chicken breast with salt and pepper, then add it to the small pan. Add 2 tbsp chicken broth, cover and let cook over medium high heat until cooked through.

By this point, the cornbread should be done, so when it is, remove from oven and from the skillet so it can cool.

Get a large bowl (large enough to hold all the ingredients combined) and tear up the sandwich bread. Add the torn up pieces to it. Once the cornbread is cooled enough to handle, crumble it into pieces (2 inches or so) and add it to the bowl as well. When the chicken has cooked through, remove it from the pan and chop or shred it into small pieces. Add the chicken to the bowl.



Sprinkle the sage and the pepper into the bowl. Mix everything that's in the bowl at this point. Add the 4 cups chicken broth, then add the beaten eggs. Mix everything in the bowl again. Add the celery/onion mixture, and mix once more. The mixture should be somewhat soggy--if it is still dry, add another 1/2 cup of chicken broth. If it goes into the oven dry, it will be too dry once it's cooked (though if it does turn out dry, a quick fix is to pour 1/4 cup warm chicken broth over the top).


Uncooked Dressing

Spoon into two pans or casserole dishes, or one large casserole dish. Cook in the oven at 425 degrees Fahrenheit for about 25 minutes if you have two pans, 30-35 minutes if you have one large dish. It is done when the top turns golden brown. Serve with gravy or cranberry sauce or even just by itself.

April 2014

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