Home For Thanksgiving Fried Cornbread Dressing
๐ Cook Time: 1 hour ๐ Prep Time: 30 minutes ๐ Total Time: 1 hour 30 minutes
Description:
This recipe is a cherished tradition in our home, born out of the joy of gathering with loved ones during Thanksgiving and Christmas. Whether we’re feasting on turkey or not, this dish always takes center stage. Over the years, it’s evolved to cater to everyone’s tastes, making it a true crowd-pleaser. This delightful creation is my own invention, crafted with love and care. Enjoy it as is or pair it with a dollop of Southern cream for an extra touch of flavor.
Recipe Category: Southwestern U.S.
Keywords: Christmas, Thanksgiving, Weeknight, Roast, For Large Groups, Oven, Freezer, < 4 Hours, Easy
Nutritional Information (per serving):
- Calories: 106.7
- Fat Content: 8.7g
- Saturated Fat Content: 4.3g
- Cholesterol Content: 20.2mg
- Sodium Content: 460.4mg
- Carbohydrate Content: 2.3g
- Fiber Content: 0.4g
- Sugar Content: 1g
- Protein Content: 5g
Servings: 30
Ingredients:
- 1 onion
- 2 stalks celery
- 2 cups fresh mushrooms
- 1 can Swanson chicken broth
- 4 tablespoons sage
- 2 sticks butter
- 2-3 cups cornbread
- 5 cups sweet milk
- 3/4 – 2 eggs
Instructions:
| Step | Instruction |
|---|---|
| 1 | Preheat the oven to 425ยฐF for the cornbread. |
| 2 | Place a stick of butter in the bottom of a roasting pan and put it in the oven to melt (this will allow the cornbread to “fry” while baking). |
| 3 | Prepare the cornbread mix according to package instructions (usually adding 2/3 cup sweet milk and 1 egg per package of mix). You can bake the cornbread ahead of time, preferably the night before. |
| 4 | Once the cornbread is done, use a knife to score through it, creating very small cubes (don’t forget to enjoy a few cubes while they’re still hot!). |
| 5 | In a Dutch oven, brown the sausage. |
| 6 | Add onions, celery, mushrooms, and the remaining half stick of butter if needed for more oil. |
| 7 | Sautรฉ until the sausage is cooked through and the onions are translucent. |
| 8 | Stir in about 3 cups of the cubed cornbread and sage. Let it brown slightly. |
| 9 | Add the remaining cornbread cubes and mix well. |
| 10 | Transfer the dressing from the Dutch oven to the roasting pan. |
| 11 | Drizzle with chicken broth until the dressing is nice and moist (adjust according to personal preference). |
| 12 | Bake at 350ยฐF for about an hour or until golden brown. |
| 13 | This recipe yields enough for 24 to 30 servings, depending on appetites. |
| 14 | It’s wonderful as leftovers, and your guests might even want to take some home with them. |
| 15 | This dressing also freezes well, so you can enjoy it later. |
| 16 | I prefer not to add salt during cooking; instead, I provide salt and pepper shakers on the table for those who desire more seasoning. |
This Home For Thanksgiving Fried Cornbread Dressing is a labor of love, perfect for bringing warmth and comfort to your holiday table. Enjoy the delightful flavors and the joy of sharing it with your loved ones!
