Recipe: Delicious Southern Style Cornbread Dressing

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Southern Style Cornbread Dressing

Before you jump to Southern Style Cornbread Dressing recipe, you may want to read this short interesting healthy tips about Many Of You Might Not Recognize This But Coconut Oil Can Have Great Health Advantages To It.

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We hope you got insight from reading it, now let’s go back to southern style cornbread dressing recipe. To make southern style cornbread dressing you need 21 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to prepare Southern Style Cornbread Dressing:

  1. You need of Buttermilk cornbread.
  2. Prepare 1 cup of corn meal.
  3. Provide 1 cup of all-purpose flour, use rice flour for GF.
  4. Use 3 tbsp of sugar.
  5. Get 1 tbsp of baking powder.
  6. Get 1 1/2 tsp of kosher salt.
  7. You need 2 of eggs lightly beaten.
  8. Take 1 cup of buttermilk.
  9. Get 1 stick of unsalted butter, melted.
  10. You need of Cornbread Stuffing.
  11. Get 1 of 14 oz bag herb season stuffing mix, Pepperidge Farm makes a great one, there are several GF options if you prefer.
  12. You need 2 stick of unsalted butter.
  13. Prepare 2 cup of fine chopped onion.
  14. Use 1 1/2 cup of chopped celery.
  15. Prepare 3 clove of minced garlic.
  16. You need 5 cup of chicken or turkey stock.
  17. Provide 5 of eggs lightly beaten.
  18. Use 1/4 cup of chopped fresh sage.
  19. You need 3 of sprigs thyme, leaves only.
  20. You need 3 of tablespoons poultry seasoning blend.
  21. Use 1 of salt and pepper to taste.

Steps to make Southern Style Cornbread Dressing:

  1. for cornbread, grease a 10" cast iron skillet and place in oven and preheat to 425.
  2. in large mixing bowl combine dry ingredients for cornbread, in separate bowl whisk together wet ingredients and then combine with dry ingredients. stir until just incorporated.
  3. pour batter in preheated skillet and smooth to edges, bake until golden but not over dry, about 16 minutes. remove from skillet immediately to completely cool.
  4. for cornbread dressing, preheat oven to 350. in a LARGE stock pot, crumble cornbread and mix in stuffing mix and stir in poultry seasoning.
  5. saute onion and celery in one stick of butter until translucent and stir into cornbread mixture.
  6. melt remaining stick of butter and in a large mixing bowl combine butter, stock, eggs, sage, and thyme.
  7. add stock mixture to cornbread mixture, stir well to thoroughly combine, season with salt and pepper.
  8. pour in to a well greased 9 x 13 casserole dish and bake at 350 uncovered until set, about 45 minutes.
  9. If doing the gluten free version check in early.. It tends to brown faster… Almost had a disaster.
  10. .

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