In thinking about a recipe to add to this newsletter… (here are so many that I love for this time of year) but one my favorites is my dear Mamaw’s Cornbread Dressing: it was amazing! Sometimes she’d put pecans in it, sometimes oysters; but it was always a treat. Like a lot of people, I eat more dressing than ham or turkey whenever they are on the table together, and this recipe is why…it’s as close to Mawmaw’s as I can remember. I’ve been making this one for over 30 years…every once in awhile I get pretty close to hers, but the love she added is the missing ingredient…enjoy…and Happy Holidays!
–Dale
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..pretty fine
1 heaping tablespoon dried rubbed sage
1 teaspoons dried leaf thyme
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 30 to 45 minutes.
A couple comments about this recipe…don’t use too sweet a cornbread and don’t crumble too fine…french bread that is a little tough adds great texture…fresh turkey stock made with giblets adds a whole new dimension…the dressing will be pretty soupy before baking…this yields a moist dressing.
