Happy Thanksgiving! Probably by now you are either done cooking dinner or the finish line is thankfully in site for you to take a breather and get off of your feet from the hours of grocery shopping, chopping veggies, seasoning meats, and baking desserts. In lieu of today, I thought I would add a couple of recipes to the blog that I enjoy!
What’s thanksgiving without dressing? The thing is my Auntie Lily makes the best cornbread dressing. Period. This is not up for debate. Even if you’ve had superb cornbread dressing just know that somewhere in Detroit a lady with a signature laugh named Lily makes it even better than that! I don’t know if anybody has her recipe but it’s pure genius as far as dressing is concerned. Forget cranberry sauce and gravy or anything else. It stands by itself.
I know I will probably never reach Auntie Lily’s level of perfection with dressing however, I came across a pretty up to the mark recipe a couple of years ago that is now my go-to for the holidays. I feel pretty good about it because my mother approved it when she tasted my first go at it. And if mother approves, it’s a keeper. My mom and aunties are from Georgia and are serious slayers of southern soul food. As is my 90-year-old grandma, the reigning queen of homemade biscuits (that’s another post though).
This recipes hails from divascancook.com. Thank you for sharing Monique!
I’ve only used chicken breast but will eventually try the thighs since they are supposed to be more flavorful. I’ve also yet to toss in the red pepper but will give that a go as well next time around. Anyway, here’s the recipe! Enjoy! Happy eating and happy holidays!
Ingredients
- BASIC CORNBREAD RECIPE
- 1 cup self-rising cornmeal
- 1/2 cup self-rising flour
- 3/4 cup buttermilk
- 2 eggs lightly beaten
- 2 Tablespoons vegetable oil
- SOUTHERN DRESSING RECIPE
- Cornbread 9×9 inch pan (my grandmother always uses day old cornbread)
- 3 pieces of toast crumbled (or stale bread)
- 1 cup onions diced (about half of a large onion)
- 1 cup of celery diced (about 3 stalks)
- 1 cup of green bell peppers diced about 1 medium green bell pepper. You could also add in some red bell pepper as well if you’d like
- 1 cooked chicken breast or cooked chicken thighs shredded
- 2 eggs
- 3-4 cups of chicken or turkey broth
- 1 teaspoon poultry seasoning
- 1 teaspoon sage
- 1 teaspoon black pepper
Instructions
- Preheat the oven to 350 F.
- To make the cornbread, in a bowl,whisk together the cornmeal & flour.
- Add in the buttermilk, eggs & oil.
- Stir just until combined. Do not over work the batter.
- Pour into a greased, 9 x9 baking dish.
- Bake for about 20-25 minutes or until done.
- Let cool.
- Once cooled break up the cornbread and toast it in the oven to dry it out. *See note*
- Set aside.
- To make the dressing, add the dried cornbread and crumbled toast into a large bowl. Set aside.
- In a saucepan, sauté onions, celery and green bell peppers in a little bit of butter or olive oil until tender.
- Add the sautéed veggies into the cornbread mixture.
- Add shredded chicken into the cornbread mixture.
- Stir together to combine.
- Add in the broth a little at a time. (Add in just enough to make everything thick & a little soupy.)
- Stir in poultry seasoning, sage, and black pepper.
- Give it a taste and add more seasonings if desired.. It should taste exactly the way you want your dressing to taste like.
- When you are content with the taste, go ahead and stir in the eggs.
- Pour into a buttered 9 X 13 casserole pan.
- Bake for 45 minutes or until set.
Notes (from divascancook.com)
Use day-old corn bread for best result or toast the cornbread to dry it out. Be sure to taste it before adding the eggs and adjust the seasonings to your liking. You can also use chicken thighs for more flavor. My grandmother uses red bell pepper as well sometimes.
How do you make your dressing? Sharing is caring! Xo
P.S. Here’s a simple recipe for homemade cranberry sauce to go along with your dressing…
