How to Make Cornbread Dressing
Old-time Southern grandmas sure knew how to make cornbread dressing -- a rich and tasty side dish, with a delightfully light and fluffy texture. The perfect accompaniment to roast chicken and turkey, once upon a time cornbread dressing was as crucial to the Thanksgiving feast as the turkey. Today it isn't reserved only for holidays -- it's the perfect casserole for company dinners, special roasts or buffets. Grandma may have labored over her cornbread dressing, but we don't have to: Cornbread mix cuts down on prep time without sacrificing taste. By taking advantage of other prepared foods, like premade biscuits and canned cream of chicken soup, you can quickly make an authentic-tasting cornbread dressing that even Scarlett O'Hara would have loved.
Hello, food lovers. It's Miranda and today, we are taking a trip down south and fixing ourselves some cornbread dressing also known, up on those northern parts, as stuffing. This is accompaniment obviously for Turkey or pretty much any kind of meat you want. This is a really tasty side dish, made even tastier by the fact that we are using cornbread. So, I have our ingredients all laid out here. Let's get cooking. We're gonna start with two 6 ounce packages of cornbread mix. Now, I've already prepared it. Let it cool and crumble it up so it's ready to go. We have a half of a cup of unsalted butter. We have 2 cups of chopped onions. Two cups of chopped celery. Two cups of crumbled biscuits. We have 1 tablespoon of poultry seasoning. One teaspoon of salt. 4-1/2 cups here of chicken broth. One can of cream of chicken soup and then we also have 3 eggs beaten. So, our very first thing to do- I have my oven behind me preheated at 350 degrees and over here in this medium size skillet- you want whatever size, you know, will fit your veggies in. We are gonna melt this butter. So now, that our butter is all melted, we are gonna add in our onions. Give them a little butter bath and our celery- we're just gonna kinda give this a nice stir to get it all in with the butter. And then, we are gonna saute this for about 7 minutes on like medium high heat, stirring, you know, regularly for about 7 minutes until they are nice and tender. All right, look at our tender delicious buttery vegetables. Gonna turn the heat off on that. Let that kinda cool over there. Hang out. Now, in a large mixing bowl, let's put in our crumbled cornbread mix- prepared cornbread mix of course. Let's add in our biscuits and our poultry seasoning and some salt. I will not disrespect our Southern viewers by trying to do a Southern accent. That would be like appalling. But know that on like in my head, I'm reading these with like a Southern accent. I think it would be a lot more entertaining but- okay. So, just kind of mix this together. Beautiful, beautiful. Next, comes our veggie mixture. Delicious, buttery, tender vegetables. Give that a nice stir. Oh, this smells so so good. Now, let's stir in our chicken broth. This is why you're gonna want a big bowl for this 'cause I'm putting everything into this bowl. So, give this a nice stir. Cream of chicken soup, my friends, for a little extra creaminess and then, our beaten eggs. And, this is just one big bowl of yumminess. All right, so beautiful. Everything is nice and combined. Looking good. Looking good, my friends. Again, the oven is behind us, preheated at 350 degrees. I have here a 13 by 9 inch greased baking dish. So, we're just gonna pour our mixture on in. All right. Look at that. One try. Pop this in the oven now for 40 to 50 minutes. We know it's done when we can put a toothpick in the center and it comes out nice and clean. So, 40 to 50 minutes, 350 degrees and then, we have some cornbread dressing. All right, folks. It has been 45 minutes. Check out my gorgeous cornbread dressing. I can see some yummy vegetables in there. We have some golden brown goodness. I can't wait to eat this, pretty much with anything and how easy was that? And, there you go. Now, you know how to make cornbread dressing.
What You'll Need
- 2 6 ounce packages buttermilk cornbread mix
- 1/2 cup butter
- 2 cups chopped onion
- 2 cups chopped celery
- 2 cups crumbled biscuits
- 1 tablespoon poultry seasoning
- 1 teaspoon salt
- 4 1/2 cups chicken broth
- 1 10 3/4 ounce can cream of chicken soup
- 3 eggs, beaten
Step By Step
Prepare and bake cornbread mix according to package directions. Let cool and crumble; set aside.
Preheat oven to 350 degrees.
In a large skillet over medium-high heat, melt butter. Add onion and celery; cook, stirring constantly, for until tender, approximately 7 minutes.
In a large bowl, combine crumbled cornbread, crumbled biscuits, poultry seasoning, and salt; stir in vegetable mixture. Add broth, soup, and eggs, stirring well. Pour mixture into a lightly greased 13-x-9-x-2-inch baking dish.
Bake until center is set, 45 to 50 minutes.
This method for how to make cornbread dressing is so quick and easy you can treat your family as often as you like. Make the cornbread and biscuits ahead of time and all you'll have to do is mix the ingredients and bake. Cornbread dressing goes just as well with other meats as it does with roast turkey or chicken. Try it with lamb, pork or veal roasts. Whip up a pan of cornbread dressing to go with barbecued chicken and ribs or grilled steaks and chops.
If you have some left over, try reheating it the next morning to round out a hearty country breakfast. Or cut it in slices, place it on a plate and top it with deli turkey and a drizzle of canned turkey gravy for a new twist on an open-faced turkey sandwich.