Mom’s Perfect Cornbread Dressing

by Heather on October 14, 2011

Does anyone know why stores don’t sell celery by the stalk?  Or better yet, if they do, why I cannot find it anywhere?

I think that this situation might be akin to why I don’t love bananas (as in I ate them WAY too much as a kid), but I can’t stand celery.  I used to eat it daily with peanut butter as a snack and loved it.  Then one day?  No more please.  I don’t love the crunch, I don’t love the flavor raw, and I definitely don’t love how fibrous it is.  If I’m buying celery it’s pretty much ONLY for a soup recipe or for this dressing, and that’s it.  So inevitably the rest of the bunch goes bad and I feel like a wasteful person for about half a day.

 

Am I the only one with a celery dilemma?  Please, someone say it isn’t so!

 

Anyway, on to the dressing.  Mom always knows how to make the best dressing that I can’t seem to stop eating on Thanksgiving.  Or Christmas.  Or anytime that we have dressing for whatever reason at our house.  I leave the table stuffed with yummy foods, and you can pretty much bet that 50% of that is dressing.  She makes it with homemade cornbread and bread, celery and onion, salt and pepper and poultry seasoning, and just the right amount of chicken stock to bring it all together.  She knows how to stuff it in the bird (Lord help me I still don’t know how to do that) and cook it to perfection in a baking dish.  Mom just knows…and you know what?  I’m 100% OK with her being the expert.  It’s the magic of Mommy!

MOM’S PERFECT CORNBREAD DRESSING

  • 1 small boule OR 8 slices of white bread, cubed into 1/2 inch cubes
  • 1 8-inch round cornbread (you can make your own or a lot of stores sell it if you don’t want to make it)
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 3 Tbsp butter***
  • 1-2 tsp salt
  • 1 tsp pepper
  • 1 1/2 tsp poultry seasoning
  • 1-3 cups chicken stock

Preheat oven to 350.  In a large skillet melt the butter over medium heat.  Add the onion and celery and saute for about 10 minutes until the celery is very tender and the onions are translucent.  Add in the salt (start with 1 tsp), pepper, and poultry seasoning and stir to combine.  Crumble the cornbread into the mixture and add the bread cubes.  Stir to combine evenly.  Add the chicken stock, 1/2 a cup at a time, to moisten the dressing.  Keep in mind that this part is where you get to decide if you like your dressing more moist or more dry.  I ended up adding about 2 cups of stock.  Once you get the moistness down taste the dressing and add more salt as desired.  Spread evenly into a greased 9×13 pan and cover with foil.  Bake for about 20 minutes, then remove the foil and bake another 10 minutes until the top is golden brown and crunchy.  Serve with turkey…or heck, just serve by itself!

 

***Sometimes if I’m feeling sassy (which can be often) I’ll brown a package of sage breakfast sausage and then use the drippings to saute my veggies in.  Just add the sausage back in with the bread when the veggies are done and you’ve got a decadent dressing that really would serve as a meal on its own!***

Oh dressing.  How I love thee.  And oh Mommy…how I love thee more!

 

P.S. I’d LOVE it if you clicked over to the Shape Magazine Best Blogger Awards and voted for Faces of Beauty!  I’m so excited to be nominated and would love the chance to share the message of Faces of Beauty with even more of the world!

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