They really know how to cook up a storm. Now this is what I like about the South.
Southern Cornbread Dressing is skillet-baked buttermilk cornbread and leftover buttermilk biscuits.
Yields two 9×13 dishes of dressing. Eaten with a drizzle of giblet gravy.
SOUTHERN CORNBREAD DRESSING
Ing 1 full recipe Southern Buttermilk Cornbread 3 piece sliced sandwich bread or 3 buttermilk biscuits 1 teaspoon salt 1 teaspoon black pepper 1 teaspoon rubbed sage optional 3 large eggs 1 medium onion diced 2 stalks celery diced 1/2 cup butter sliced 4 cups cream of chicken soup 6 cups chicken stock
METHOD Crumble cornbread and biscuits (or white bread slices) into a large bowl. Add s/p, eggs, onion, celery, butter, cream of chicken soup, and chicken stock. Stir until well-combined. Pour dressing into two 9x13 baking dishes and bake until lightly browned, 350 deg 30 - 45 minutes. To test doneness, shake casserole dish lightly. If the center of the dressing moves, then the dressing is not cooked through in the center; bake until the dressing is set throughout.
CHEF'S TIPS Tips: – 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. – Freezer-Friendly – prepare without baking up to two weeks in advance, wrap tightly and freeze. Thaw in refrigerator two days in advance and bake on Thanksgiving Day. 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.