I was raised on Thanksgivings with cornbread dressing!!!! My grandmother always makes cornbread dressing with just the perfect amount of sage and moistness.
My two pans of cornbread dressing just came out of the oven and my camera is not working so I can’t take a picture for you. I undercooked the pan we are having tomorrow. It will need to cook another 10 or 15 minutes tomorrow. And I forgot to put shredded apples in it—the secret ingredient! Shredded apples make it perfectly moist!
I can’t give you a detailed recipe for Grandma’s Cornbread Dressing because it’s one of those recipes where you learn by watching. It’s a combination of cornbread, chopped up onions and celery, some rubbed sage, chicken or turkey broth, shredded apples all mixed up and baked.
Here’s a recipe that I found. It’s very similar to what I made today:
4 tablespoons unsalted butter
2 onions, finely chopped
4 garlic cloves, minced
4 stalks celery, finely chopped
1 8-inch square loaf of cornbread, homemade or store bought
1/2 cup finely chopped fresh flat-leaf parsley
2 tablespoons finely chopped fresh thyme leaves
2 tablespoons finely chopped fresh oregano
4 large eggs
2 cups homemade or low-sodium canned chicken stock
1 1/2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
- Preheat oven to 375 degrees. Melt butter in a large saute pan. Add onions, garlic, and celery; cook over medium heat until just tender, about 8 minutes.
- Crumble the cornbread into a large bowl, and add the onion mixture, parsley, thyme, oregano, eggs, chicken stock, salt, and pepper. Stir until well combined.
- Transfer mixture to a buttered 2-quart casserole or large ovenproof skillet, and bake until golden on top and cooked through, about 45 minutes. Remove from oven, and serve hot.
Photo of Cornbread Dressing