Simple Cornbread Dressing

turkey and dressing plated 2

Being a chef, I have made numerous variations of stuffing to go with the Thanksgiving turkey; oyster, mushroom, chestnut, apple, squash, etc.

But my all time favorite is a simple cornbread dressing.

It is moist with just the right flavors and so easy to make. I can put it together in less than 20 minutes once I have my cornbread muffins made.

And you know what? I don’t even make homemade cornbread muffins. I use an instant mix. OH NO! A CHEF USING INSTANT ANYTHING!

Simple Cornbread Dressing

  • 10 (2-inch) cornbread muffins, crumbled
  • 6 slices white bread, crusts removed and crumbled
  • 5 cups chicken or turkey broth
  • 2 medium size onions, chopped
  • 4 stalks celery, chopped
  • 1/2 cup melted unsalted butter
  • 1/2 pound “hot” breakfast sausage
  • 2 eggs, beaten
  • salt and freshly ground pepper to taste

 

The night before making your dressing, make the cornbread muffins using 2 – 6 oz. packages of yellow cornbread mix, follow package directions. Pour the mixture into 10 muffin tins and bake as directed.

The next day soak cornbread and bread slices in chicken/turkey broth; stir until liquid is absorbed.

Saute onion and celery in butter until vegetables are tender;

sauteed veggies

add sausage and cook over low heat until sausage changes color.

Combine bread mixture, sausage mixture, eggs, salt, and pepper; mix until thoroughly blended.

pre-cooked dressing

Stuff turkey lightly with dressing, or spoon dressing into a buttered 13x9x2 inch baking pan.

Bake at 350 for 45 minutes or until browned.

cooked dressing

I hope you will try this simple cornbread dressing and taste just how delicious it is!

turkey and dressing plated

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