Cornbread Dressing (Or Stuffin')

Submitted by Tish in OH

"I got this recipe from a book authored by Sheila Ferguson (Soul Food, Classic Cuisine from the Deep South). She was the lead singer of one of my favorite groups way back in the 70's. I continue to make my dressing (stuffin) in this manner since the first time I tried it for thanksgiving years ago. Anytime I want dressing for a meal, this is the recipe I use. It has become one of my favrorites as well as my family's. Prep time is me using my onion wizard (one of the best things since sliced bread) to chop the onion and celery and sauteing/browning time."

 

• Ready In: 1hr 15mins
• Ingredients: 11
• Yields: 8 cups

ingredients

• 1⁄2 cup butter, you can use half butter and half bacon grease
• 3⁄4 cup chopped onion, 1 largish onion
• 1 cup chopped celery & leaves
• 4 cups cornbread, crumbled homemade
• 4 cups bread, stale cubed
• 1 teaspoon sage, dried ground (I use a tablespoon (or more)
• 1 teaspoon thyme, dried ground
• 2 teaspoons poultry seasoning
• 1 teaspoon salt
• 1⁄4 teaspoon black pepper
• 1 1⁄2 cups chicken stock

directions

1. Preheat your oven to 350.
2. Melt butter over low heat in a large saute pan. Add the onion and celery and saute until soft but not brown, about 5 minutes.
3. Stir in your cornbread and bread cubes and continue cooking until golden brown, about another 10 minutes.
4. Add your seasonings and slowly stir in the stock until the stuffin' reaches your preferred consistency.
5. Cook until the top of the stuffin' starts to brown, about 45 minutes to an hour. Oven types vary so cooking times may vary.
6. I never stuff my turkey but this makes enough to stuff a 15 pound turkey and for you to taste along the way!

Reviews

[Chef Bazaz 343028]

Thanks Tish for posting this. My dear Mom made this type of stuffing and its my favorite. It is the best for me since it reminds me of my Mom and those family dinners that use to be.

 

[Kerry G]

I volunteered to make the dressing this year because my dad (usually the only one who eats dressing) is picky and didn't like my Mom's recipe. I was nervous making it, and fully expected he wouldn't like it. I followed the recipie for the most part, but used a whole onion and a tablespoon of sage (because my dad told me he liked the sage and onion best). When time came for dinner, we all looked on as my dad tried it out. Not only did he like it, but several of us who dont usually like dressing had some and enjoyed it as well. I didn't use quite all of the stock the recipie called for, out of fear of making it too mushy, but I will definitely add a bit more next time. I think I will also use an herbed bread in place of plain white sandwhich bread, just to give it another shot of flavor. It was definitely delicious and I feel safe saying my dad will assign me the task of making his dressing from now on.

 

[texanmom]

So delicious! I have my Thanksgiving recipe now! Thank You!