This old fashioned cornbread dressing recipe, a family tradition for over 60 years, is a must-have for your holiday table. This comforting side dish combines crumbly cornbread with savory onions, celery, and rich butter, creating a flavor that perfectly complements Thanksgiving turkey. This recipe is easy to follow and yields delicious results every time.
Dressing vs. Stuffing: What’s the Difference?
Traditionally, “stuffing” referred to the cornbread mixture cooked inside the turkey cavity, while “dressing” was baked separately. While the terms are often used interchangeably today, food safety concerns regarding uneven cooking and potential salmonella exposure have led many to favor baking the dressing outside the bird. This allows for more even cooking of the turkey and ensures the dressing reaches a safe internal temperature.
Bread Options for Old Fashioned Cornbread Dressing
While this recipe features cornbread, you can use various types of dried bread. Slightly stale cornbread, overcooked for added dryness, or store-bought cornbread stuffing mixes like Mrs. Cubbison’s (which includes seasoning) all work well.
Other options include Arnold’s unseasoned cornbread stuffing (requiring additional herbs and spices), Boudoin’s sourdough herb stuffing, or various gluten-free alternatives. Remember that different breads absorb liquid differently, so adjust the broth accordingly.
Making Old Fashioned Cornbread Dressing: A Step-by-Step Guide
This old fashioned cornbread dressing recipe is simple and forgiving. The key is to sauté plenty of onions and celery in a generous amount of butter, then combine with the bread, chicken broth, and spices until the desired moisture and flavor are achieved.
Ingredients:
- 5 cups cornbread stuffing (or cubed dried bread)
- 1 ½ cups sliced celery (about 3 ribs)
- 1 ½ cups chopped onion (about 1 large)
- 8 ounces unsalted butter
- 2 cups chicken broth (vegetable broth for vegetarian option)
- 2 teaspoons poultry seasoning (or to taste)
- Kosher salt and black pepper to taste
Instructions:
- Sauté the onions and celery in melted butter until softened.
- In a separate saucepan, warm the chicken or vegetable broth.
- Combine the cornbread cubes with the sautéed vegetables and butter in a large bowl.
- Gradually add the warm broth, a ladle at a time, tossing gently until the dressing reaches the desired moistness. Avoid pooling liquid at the bottom of the bowl.
Achieving the Perfect Moisture Level
The ideal Old Fashion Cornbread Dressing is moist but not soggy. Add broth slowly, ensuring the dressing clumps together without excess liquid. If too much broth is added, incorporate more bread to absorb it.
Making Ahead and Reheating
This old fashioned cornbread dressing can be made in advance and reheated. To reheat, bake in an ovenproof dish at 300°F for about an hour, or until the internal temperature reaches 165°F. For slow cooker reheating, set on low for several hours before serving, adding a little broth if it becomes too dry.
Leftover Cornbread Dressing Ideas
Leftover old fashion cornbread dressing is a delicious treat. Enjoy it in open-faced turkey sandwiches, layered casseroles with turkey and mashed potatoes, or freeze for up to 3 months to savor later.
Conclusion
This old fashioned cornbread dressing recipe is a timeless classic that will elevate your holiday meal. Its simple preparation, adaptable ingredients, and comforting flavor make it a guaranteed crowd-pleaser.
