A good cornbread dressing recipe is hard to find. I am going to share with ya’ll the best cornbread dressing I have ever made. I will be making this for Thanksgiving and for Xmas to go along with our turkey.
What you will need:
- 3 cups of toasted bread crumbs
- 3 cups of cornbread
- about 1/3 cup of butter or margarine
- Salt and pepper (or Texas Grilling Magic)
- 2 bell peppers
- 2 onions
- 5 stalks of celery
- 2 or 3 fresh jalapenos (optional)
- 6 eggs
- 1 tablespoon of poultry seasoning
- 3 to 4 cups of chicken (turkey) broth
- a 9x9x4 inch pan (I use a ½ size aluminum pan)
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Note: All ingredients in this recipe should be added when they are cool (not hot) in order for the recipe to work.
To make the bread crumbs, toast white bread slices and pinch off pieces of bread approx ¾ of an inch big. After you have pinched the bread apart put in baking pan and let cool down.
Bake the cornbread (I use cornbread mix) and this recipe usually takes two batches of cornbread. Let the cornbread cool down before you break it up and add to the bread in the baking pan. Mix the bread and cornbread in the pan.
TIP: You can cook the cornbread and toast the bread the day before and put in the frig. to keep till the next day.
Cut up all of the vegetables (bell peppers, onions, and celery and the jalapenos if you add them) and saute them in a pan with the butter or margarine. Cook them till they are tender. Set them aside so they cool all the way down. Once they have cooled down, stir them into the bread/cornbread mix.
Break the eggs into a bowl and beat them. Add the beaten eggs to the bread/cornbread/vegetable mix.
Add the poultry seasoning and salt and pepper to taste (or use Texas Grilling Magic to taste).
You are now ready to add the turkey (chicken) broth to the mix. I love to use either a turkey broth I have made with the neck and gizzards of the turkey or the best to use is the actual broth from the baked turkey itself. You can always buy chicken broth at the store and use it but it just does not have the flavor of the natural broths. Add enough broth to the mix to make the mix turn mushy. Then add a bit more so the dressing will not dry out during cooking.
Bake the mix at 400 degrees for a total of about 2 hours. The first 1 ½ hour covered with foil and the last 30 minutes uncovered. Remember you are only getting the dressing hot so watch it carefully so it does not dry out.
A COUPLE OF VARIATIONS OF THE ORIGINAL DRESSING
A couple of variations to the original dressing for some exciting taste. I add approximately 3 tamales to the bread mix to add a nice Mexican taste to the dressing. Or I will add approximately 12 raw oysters to the original dressing and cook them into the mix.
Heck, think about what you might want to add to your dressing to add a different taste to the meal.