As we look back at the Thanksgiving food pyramid, there’s no need to debate what’s at the top of this carbohydrate-filled, one-day feast.
That would be turkey.
The turkey is undoubtedly the king of the castle, the ruler of the kingdom, and the star of the show. No matter how much ham or pecan pie you serve, the star is the turkey. Much of our attention is understandably focused on his feet.
Everyone has a favorite side, the aforementioned green bean casserole, and is excited about how to prepare it. (I don’t have time to praise every side dish. So if you don’t like your side dish, please stop complaining to me.)
Some say cornbread dressing rivals turkey in popularity, and who am I to argue?
It’s the kind of side dish that’s almost a meal in itself. A good cornbread dressing is rich, flavorful, and strong enough to keep you feeling full long after you get up from the table.
This recipe comes from the great cooks at Southern Living.
classic cornbread dressing
Approximately 15 servings
Corn bread:
- 2 cups self-rising white cornmeal mix.
- 2 large eggs.
- 2 cups whole buttermilk.
- 3 tablespoons salted butter
dressing:
- 1/2 cup salted butter.
- 3 cups chopped sweet onions (from 2 large onions).
- 2 cups chopped celery (from 6 stalks).
- 2 tablespoons chopped fresh sage.
- 1 teaspoon chopped fresh thyme.
- 6 large eggs.
- 1 package (14 oz) of herb-flavored stuffing mix (such as Pepperidge Farm).
- 10 cups chicken soup.
- 2 teaspoons black pepper.
- 1 teaspoon kosher salt.
Prepare the cornbread.
Preheat oven to 425°F.
Combine self-rising cornmeal mix and, if desired, sugar in a large bowl.
In a medium bowl, whisk together the eggs and buttermilk. Add to cornmeal mixture and stir until moistened.
Heat the salted butter in a 10-inch cast iron skillet in the preheated oven for 5 minutes.
Mix the melted butter into the dough.
Pour the batter into the hot skillet.
Bake the cornbread in the preheated oven until golden brown, about 25 minutes. Let cool in the pan for 20 minutes.
Remove from the skillet to a wire rack and let cool completely for another 20 to 30 minutes.
Crumble cornbread.
If desired, freeze in a large heavy-duty Ziploc plastic bag for up to 1 month.
Thaw in the refrigerator.
Prepare the dressing.
Preheat oven to 350°F.
Melt the butter in a large skillet over medium heat. Add onion and celery and cook, stirring often, until softened, 10 to 12 minutes.
Add sage and thyme and cook 1 minute, stirring frequently.
In a very large bowl, whisk together the eggs. Add crumbled cornbread, onion mixture, stuffing mix, chicken stock, black pepper, and kosher salt and stir until combined.
Spoon mixture into two lightly greased 13 x 9-inch (3-quart) baking dishes.
Bake uncovered in the preheated oven for 1 hour to 1 hour 15 minutes, until lightly browned and cooked through.