I have eaten a lot of different versions of corn bread stuffing and growing up in the South I always heard it called dressing. A clerk in the grocery store one Thanksgiving was very confused when I told him I wanted dressing mix and he took me to the salad dressing aisle. I quickly realized he called it stuffing.
Today, I am going to share my two favorite recipes for stuffing or dressing. The first one is the one that I use for Thanksgiving and I got the recipe off a package of Martha White Cornbread Mix. It is easy super easy to make.
Classic Cornbread Stuffing
1 (19 oz.) pkg Martha White Family Size Cornbread Mix
2 cups milk or buttermilk
2 large eggs
1/2 cup butter
1/2 cup chopped onion
1 cup chopped celery
4 cups unseasoned dry bread crumbs
1/2 cup chopped fresh parsley
2 tsps. dried sage leaves
1/2 tsp. dried thyme leaves
1/2 tsp. salt
1/2 tsp. pepper
4 cups of chicken broth
Prep Time: 35 minutes – Cook Time: 1 hour and 20 minutes – Yield 12 servings
Heat oven to 400 degrees – Coat 10-inch ovenproof skillet or 8 x 8 inch baking pan with no-stick cooking spray. Prepare cornbread mix according to package directions using the milk and eggs. Bake 28 to 33 minutes or until golden borwn. Cool 15 minutes. Crumble cornbread to make 6 cups.
Heat oven to 375 degrees. Coat 13 x 9 inch baking dish with no-stick cooking spray. melt butter in large skillet over medium-high heat. Add onions and celery. Cook until tender, stirring occasionally. Combine onion mixture, crumbled cornbread, bread cubes, parsley, sage, thyme, salt, pepper and broth in large bowl. mix well. Spoon into prepared baking dish.
Bake 45 to 50 minutes or until golden brown.
The next recipe that I am sharing with you is a sausage stuffing recipe I got from a Rudy’s Farm Sausage package.
1 lb. Rudy’s farm or Jimmy Dean sausage if available (mild or hot)
2 1/2 cups (8 oz bag) corn bread stuffing mix or crumbled corn bread
2 1/2 cups (8 oz bag) herb seasoned stuffing or4 bread crumbs
2 cans (14 1/2 oz) chicken broth or turkey broth
1 large onion chopped
2 stalks celery, chopped
1/2 cup butter, melted
1 tbsp. poultry seasoning
1 tsp. salt
1/4 tsp. black pepper.
Brown sausage, drain. Cook onion, celery in butter until tender. Mix stuffing, poultry seasoning, salt and pepper. Stir in broth, celery, onion, butter and sausage. Mix well. Bake in 9 x 13 inch pan for 30 minutes at 350 degrees. This recipe freezes well.
I do try to prepare my dressing/stuffing on the day I am serving it, as I think it just tastes better. When I was young my Mother would make it ahead of time and barely warm it and so it wasn’t very good to me.
You can cook the dressing and cover with foil and keep it on the top of your stove with a burner on low and it will stay warm until ready to serve.