Bring a little tradition to your holiday table with this Old-Fashioned Cornbread Dressing! Made with homemade cornbread, savory herbs, and tender vegetables, this comforting classic is the perfect side dish for Thanksgiving or any family gathering.
Ingredients:
- 2 cups cornmeal
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs, beaten
- 2 cups buttermilk
- 2 tablespoons bacon drippings, melted
- 3 stalks celery, chopped
- 1 medium onion, chopped
- 1/2 cup butter, melted
- 12 slices day-old bread, crumbled
- 2 to 2 1/2 cups turkey or chicken broth
- 1 cup milk
- 2 large eggs, beaten
- 1/4 teaspoon salt
- 1 teaspoon poultry seasoning
- 1/2 teaspoon rubbed sage
- 1/4 teaspoon pepper
Directions:
- Combine first 4 ingredients in a large bowl; add 2 eggs, buttermilk, and melted bacon drippings, stirring well
- Place a well-greased 10-inch cast-iron skillet in a 450 degree oven for 4 minutes or until hot Remove skillet from oven; spoon batter into skillet. Bake at 450 degrees for 35 minutes or until cornbread is lightly browned. Cool; crumble cornbread into large bowl.
- Sauté celery and onion in butter until tender. Add sautéed vegetables, bread, and remaining 7 ingredients to crumbled cornbread, stirring well. Spoon dressing into a lightly greased 13- x 9-inch pan. Bake at 350 degrees for 25 to 30 minutes.
