Recipes That Require A Lil More Love WHATCHA EATIN!

Nana’s Cornbread Dressing

So this is a recipe passed down from my Nana and I have attempted to add directions as best as possible. As you can imagine Southern mama’s tend to cook everything by taste and look so it can be a challenge to get exact measurements. I made this last year for the first time and it was wonderful though a little dry. You will want your mixture wet but not swimming prior to baking. You will want to bake this at 350° for about 30-45 minutes checking frequently.

 

Nana's Cornbread Dressing

Course Side Dish
Cuisine Southern
Keyword cornbread, dressing, sidedish, southern, thanksgiving

Ingredients

Cornbread

  • 2 cups Self Rising Cornmeal Not Plain Cornmeal
  • 1 extra large Egg
  • 2 tsp Vegetable Oil
  • 1 3/4 cups Buttermilk or Regular Milk

Dressing

  • 3 slices Bread Crumbled
  • Cornbread Crumbled
  • 1 medium Onion
  • 2 stalks Celery I don't use celery in mine but keeping the integrity of the recipe
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tbsp Poultry Seasoning May be a bit much but I am guessing
  • Turkey Giblets Cooked
  • 6 cups Chicken Stock Again guessing

Instructions

Cornbread

  1. Preheat the oven to 400º

  2. Place cast iron skillet in preheated oven while making mixture.

  3. Mix cornmeal, egg, oil and milk in a medium bowl. Stir well.

  4. Pour into preheated skillet and transfer to oven.

  5. Bake 25-30 minutes or until golden on top.

Dressing

  1. Preheat oven to 350º F

  2. In frying pan: saute onion, celery and garlic powder until onions are translucent.

  3. Crumble all of the cornbread and bread slices into a large bowl. Add salt, pepper, poultry seasoning, onion, celery, giblets, & chicken stock. Stir until well-combined.

  4. Bake in preheated oven for 30-40 minutes or until top is browned.

 

 

Print Friendly, PDF & Email

You may also like...

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.