Thanksgiving dressing. If just the thought of making it causes you to break out in a cold sweat – you’re not alone. Is it too dry? Is it too moist? Thanksgiving chefs in houses all across the country struggle to get this quintessential Thanksgiving side right. Well, here’s the good news: we’re here to help.
The folks at SpicySouthernKitchen.com have some incredible ideas for dressing that will have everyone at your holiday table coming back for more!
Traditional Southern Cornbread Dressing
If you and your family/friends lean more towards a traditional approach, a southern cornbread dressing with lots of onion, celery, and sage is sure to please. Here’s everything you need to know to make this timeless classic:
- 1 cup self-rising cornmeal, I use Martha White
- 1/2 cup self-rising flour, I use White Lily
- 3/4 cup buttermilk
- 2 eggs
- 2 tablespoons Vegetable oil
- 8 tablespoons butter (1 stick)
- 3 medium onion, chopped
- 4 stalks celery, chopped
- 1 1/2 teaspoons dried sage
- 1 teaspoon poultry seasoning
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 3 pieces toast, crumbled
- 1/2 cup milk
- 3 eggs, lightly beaten
- 2 to 2 1/2 cups chicken stock or broth
- 2 tablespoons butter
- Preheat oven to 400 degrees.
- In a medium bowl, stir together all ingredients for cornbread. Pour into a lightly greased 9-inch cast iron pan or a 9-inch baking pan. Bake for 20 to 25 minutes. Before using, crumble into small pieces.
- Heat butter over medium heat in a large pan. Add celery and onion and cook until soft.
- Add sage, poultry seasoning, salt, and pepper to onion mixture.
- In a large bowl combine crumbled cornbread and toast.
- Whisk together milk and eggs and add to bowl. Stir in 2 cups of chicken broth.
- Stir in onion mixture. The mixture should be very moist. Add more broth if necessary.
- Transfer to a greased baking dish. Cut butter into small slivers and scatter on top of dressing.
- Bake at 350 degrees for 30 minutes, or until it turns light brown on top.
- The cornbread should be made a day or two in advance.
Andouille Sausage & Corn Bread Stuffing
If you’re looking for a stuffing that’s got a little extra kick to it, check out this twist on the classic dressing recipe:
- 1 (12-ounce) package andouille sausages, cut in half horizontally and then cut into half-moon shapes
- 1 (12-ounce) package breakfast-style bulk sausage
- 1 tablespoon butter
- 1 large sweet onion, diced
- 3 celery stalks, diced
- 1 red bell pepper, diced
- 1 cup chopped green onions
- 2 teaspoons chopped fresh thyme
- 1 teaspoon hot pepper sauce
- 1 teaspoon dried rubbed sage
- salt and pepper
- 1 (12-ounce) bag dry cornbread stuffing mix
- 1 1/2 cups chicken broth
- 2 tablespoons butter, cut into pieces
- Add all sausage to a large nonstick skillet and cook sausage over medium-high heat until browned and cooked through, breaking up bulk sausage with a wooden spoon. Using a slotted spoon, remove sausage to a plate and set aside.
- Add 1 tablespoon butter to pan with sausage grease and add onions, celery, and red peppers. Cook until softened, about 5 minutes. Stir in green onions, hot sauce, thyme, and sage. Season with salt and pepper. Add sausage back to skillet and stir to combine.
- Transfer sausage mixture to a large bowl and stir in stuffing mix. Season with salt and pepper.
- Preheat oven to 350 degrees. Butter a 13×9-inch baking dish. Add enough broth to stuffing mix to moisten well (3/4 to 1 1/2 cups). Transfer to baking dish and scatter butter pieces across the top. Cover with foil (butter the side that will face down so the stuffing will not stick) and bake 30 minutes. Uncover and bake 30 more minutes.
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Thanksgiving Specials at Long-Lewis Ford Lincoln
Before or after you enjoy that Thanksgiving meal, be sure to stop by Long-Lewis Ford Lincoln if you’re in the market for a new or used vehicle. Thanksgiving always means some of our best prices and biggest discounts of the year on all our new Ford and Lincoln models along with amazing savings on our pre-owned inventory. We’re conveniently located at 2551 John Hawkins Parkway Hoover, AL 35244.