Southern cornbread dressing could easily take center stage on our table during the holidays and special celebrations, but especially on Thanksgiving. Then, my southern cornbread dressing really rivals the turkey for center stage. It all begins with delicious southern buttermilk cornbread and finish it off with a drizzle of giblet gravy.
Here’s how I make it.
Start with a skillet of my southern buttermilk cornbread. You can prepare it the day ahead and cover tightly.
Here are the other things you’ll need for your dressing. Go ahead and get all of these ready. Chicken stock, cream of chicken soup, sliced white bread, salt and pepper, eggs, butter, and a medium onion. I also make it sometimes with celery. If you like celery, grab that, too.
Cool trick, isn’t it?
I learned that trick years ago watching Martha Stewart.
I haven’t diced an onion differently since.
It was a life changing episode.
Sometimes when I make it, I also add in celery. This is when you’d want to add it as well.
Now, pour in your broth. Don’t skimp on the broth. This is the secret to moist, yummy dressing. Don’t add enough broth and you’ve got dry dressing. Nobody wants dry dressing. Well, not anybody I know anyway.
Here’s the recipe for my family’s Southern Cornbread Dressing. I sure hope you love it as much as we do.
- [Southern Buttermilk Cornbread
- 3 piece sliced sandwich bread
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 eggs
- 1 medium onion, diced
- 2 stalks celery, diced
- 1 can cream of chicken soup (26-ounces)
- 1 stick butter, sliced
- 1 carton chicken stock (48-ounces)
- Crumble cornbread and white bread slices into a large bowl.
- Add all other ingredients and mix very well.
- Pour into a very large ungreased casserole dish.
- Bake at 350 degrees until lightly browned.
- Make cornbread for your dressing the day before. Wrap it up tightly until ready to mix your dressing.
- Mix up all of your dressing up to two days ahead of the big day. Wrap it up tightly and place in your refrigerator.
Day of tips:
- Bake your dressing early in the morning and then place in the refrigerator. While your turkey is resting, place your dressing back in the oven to thoroughly reheat.