WB’s Best Cornbread Dressing Recipe
Wait! What? Is it really a new post? Well, of sorts. Just a new post of a much-enjoyed recipe!
I did not bake dressing this past Thanksgiving, as we attended the gathering at my older sister’s house, where she cooked almost the entire meal. I hope I can still do that (or even want to, although I’m not sure she really wanted to) when I’m close to her number of years. And no, I’m not saying how many. I know better!
Cornbread dressing. With gravy. Without gravy. It is D E V I N E. Well, at least my crew thinks this recipe is.
So, before Christmas gets here, go purchase everything and have an afternoon of delicious-smelling cooking!
I promise you, at least one person will INSIST this dressing be part of at least one holiday meal per anum.
I hope this post is a positive end to 2024 and a possible new start for 2025 from this old blogger.
Please leave a comment and let me know what’s been going on in your world.
Merry Christmas and Happy New Year, y’all.
BW
The Best Old-Fashioned Cornbread Dressing Recipe
Ingredients
- 2 Sticks of Butter
- 2 Medium Onions Chopped
- 6-8 Stalks Celery Chopped
- 2 Bell Peppers Chopped
- 1/4 Cup Fresh Parsley Chopped
- 1 Bunch Green Onions Chopped-separated
- 2 Pans of Cornbread Crumbled
- 1 Quart Chicken Stock Moist - not soupy
- 1 tbsp Tony Chachere's Seasoning
- 1 tbsp Season All
- 1/2 tsp Poultry Seasoning optional - my family doesn' care for sage flavor
- 1 tsp Salt optional-to taste
- 1 tsp Black pepper
- 6 Eggs Beaten
Instructions
- Melt butter in sauté pan and add the finely chopped onions, celery, bell pepper, let them simmer on low, stirring occasionally while you continue.
- Chop parsley and green onions and set aside - keep the dark green tops of the green onion separate from the white bulb parts.
- Assemble and bake 2 pans of cornbread, cool, and crumble into a large bowl. (Set oven on 400 after removing cornbread if you plan to bake the dressing right away. See Notes)
- Add parsley and bulbous white part of the green onion to the sauté pan
- Add chicken stock to the cornbread in the bowl. (If you made stock ahead of time, you must re-heat it before adding) NOTE: You might not use entire quart!!!!
- Add all the seasoning (and taste for needed salt)
- Add the sautéed vegetables to the cornbread mixture
- Add chopped green onion tops to the cornbread mixture
- Mix eggs well before folding into cornbread mixture
- Bake in a 400 degree oven to “set” which takes about 30 minutes. Then lower the oven to 350 and continue baking for another 30 minutes or until golden-colored and knife comes out clean. Check it often!
What a surprise! I thought my email had some kind of glitch! I hope this is a new start to your blog. I always enjoyed reading it in the past. Merry Christmas and Happy New Year!
Yes, I’m going to say you may be correct!!! Thanks for stopping by, Kim!
sure is good to see you post. i thoroughly enjoyed your posts and this no exception. i can’t have yeasty bread so this is perfect
Such kind words, Jeri! Thank you so much and happy new year!
It’s too late to plan this for Christmas, but why not New Year’s Day? People got to eat then, too! I’ve copied the recipe into my files now, and will give it a go.
It sure is good to see you. I can’t believe how fast this year has gone. I’m still working, still working at getting rid of debt, and working at losing some weight — down twenty pounds or so, and can wear all the clothes that have been hanging in my closet for a few years. I think of you often. When I decorated my tree this year I put up the gar scale ornaments I brought home from your fair state and thought, “I’ve got to get back over there!” Maybe this will be the year. I hope it’s a good one for you — Merry Christmas!
Oh Linda, I appreciate your comment so much! I also think of you quite often and wonder what happened to the possible trip several years ago. I still own Camp Dularge and if it’s booked, you’re welcome to enjoy my guestroom here! Happy New Year!
Whoops! My comment disappeared — maybe you moderate, and I missed it. I used my name rather than shoreacres; that might be the reason. I’ll try this one.
Minor glitch, now fixed!
Hi ya Cuz! That’s our recipe! No sage for us either. The making of it and the aroma takes me back to Nannie, Grandmother and Mom. Hugs and love.
Much love to you, dear Cuz. We had our Thanksgiving Day gathering at older sister’s this year and younger sister came. We had a big discussion about how our grandmothers put together those fabulous meals in that TINY kitchen??? I mean, really, how DID they accomplish all that? As kids, we thought the dining table was HUGE, but we now know it wasn’t . . . all about perspective, I guess. Happy New Year!