Cornbread dressing is a traditionally Southern style of hearty stuffing that is often used for holiday meals. This cornbread dressing also makes a delicious side dish even when served without the full turkey or chicken dinner. Here’s how to make cornbread dressing:
Ingredients and supplies:
- 2 pans of cornbread (from scratch or from mix)
- 1 package onion soup
- 1 can cream of mushroom soup
- 1 can cream of celery soup
- 2 cans chicken broth
- 2 tablespoons sage
- Salt and pepper, to taste
- 1 cup finely chopped green pepper
- 1 cup finely chopped celery
- Soup pot
- Large casserole dish
- Bake the cornbread. This step can be done ahead of time. Bake two 8” or 9” square pans of cornbread using any mix or recipe. Try to find one that is less sweet, unless you want your cornbread dressing to be very sweet. Many find that the Jiffy boxed mix is too sweet for this recipe.
- Prepare and cook the vegetables. Finely chop the green pepper and celery. Sauté the green peppers and celery until they become tender, and then set them aside.
- Cook the soup. First, prepare the onion soup mix according to the directions on the package. Use a large pot, since it will need to hold all of the soup mixes and the cornbread. To the onion soup, add the cream of mushroom and cream of celery soup, and one of the cans of chicken broth. Simmer this mixture, and then add the sautéed green peppers and celery to the pot.
- Add the cornbread. Now, add the cornbread to the soup and vegetable mixture in the pot. Break it apart with your hands, stirring the pot as you add the cornbread. Make sure that all of the bread becomes moist. If it’s too thick, add a little more chicken broth. If it is too soupy, toast some regular bread, and add it until it has soaked up enough liquid. Season the mixture with the sage, salt, and pepper.
- Bake the stuffing. If you make cornbread stuffing to go along with your turkey dinner, stuff it into the turkey. It can also be baked by itself in a baking or casserole dish until it turns crispy on top. When baking in this manner, set the oven to 375 degrees and bake for about 30 minutes. Alternatively, it can be fully cooked in the soup pot.
Make this cornbread stuffing for any poultry meal, and serve with cranberry sauce. The leftovers can be frozen for future meals. There are many variations on this traditional stuffing recipe, including versions which contain onions, green onions, sliced mushrooms, beaten eggs, and even cayenne pepper.