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.
5 years of good cooking. BEP’s soaked overnight. Ready to start cooking.