This post is solely for the purpose of documenting how I make dressing at my daughter’s request. We make good ole southern cornbread dressing in my family. We don’t add mushrooms or water chestnuts or sausage or any other strange dressing ingredients. Making dressing takes practice to know how much liquids are needed to achieve the texture that you are looking for. Why it took me probably 10 years to get it right. All measurements for this recipe are approximate and I cannot be held accountable if it doesn’t turn out!! My dressing is fattening and that’s why we only have it once or twice a year.
Approximate Ingredients:
- 2 recipes buttermilk cornbread cooked in an iron skillet, crumbled
- 2 cups yeast roll crumbs ( I buy the cheap rolls and cook a day ahead and then toast before crumbling)
- 2 cups diced onion, maybe a little less (you be the judge)
- 1 1/2 cups diced celery (see above)
- 1 1/2 sticks butter or 12 tbsp, maybe more if you feel like it
- approx. 1 cup turkey drippings
- 3 tbsp. dried sage, maybe more
- approx. 4 – 6 cups chicken broth, maybe more
- salt to taste
- pepper to taste
- 4 eggs ( be sure to taste your dressing and adjust seasoning before you add the eggs)
Instructions:
Sauté onions and celery in butter until translucent, season with a little salt while cooking.
Meanwhile crumble breads in a large bowl. Add in cooked celery and onions and then add turkey drippings and broth a cup and at a time until you have the right consistency. Remember it’s going to firm up in the oven so you want it pretty giggly but not runny. Season with sage, salt and pepper and taste, then add the eggs and stir well. I cook this amount of dressing in two 9x13 inch pans and will feed a small army. Bake at 350 degrees until the top is golden brown.
