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Monday, November 24, 2008

Miss Bobbie's Cornbread Dressing

My mom makes the best southern cornbread dressing. As with all the best recipes, it's a combination of just a few simple, but flavorful, ingredients. The texture is very smooth, not like a traditional stuffing, and it's always prepared on the side, never inside the bird. She makes the cornbread with a 50+ year old cast iron skillet.

My favorite way to eat it is cold, the day after Thanksgiving, spread in a thick layer on a turkey sandwich. Heaven.

Her recipe:
  • 1 skillet cornbread, crumbled (she makes sure to note that it MUST be made with White Lily brand white cornmeal)
  • 4 slices white bread, torn into pieces
  • 1 C onions, minced
  • 1 C celery, minced
  • 1 1/2 tsp ground sage
  • 1 1/2 tsp poultry seasoning
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 can chicken stock, or equal amount from turkey
Mix all ingredients together in a large dish. The stock and spice quantities are *suggestions* and the list above was her attempt to quantify them when I asked. You really just taste as you go and make sure it "looks right." Once you feel good about it, cover with foil and bake at 350° for 35-40 minutes, removing the foil for the last 10 or 15 minutes so it can brown.

As it goes with many Thanksgiving foods, serve with lots of gravy.


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