jiffy cornbread dressing with poultry seasoning

Instead of making my homemade cornbread recipe from scratch, we use the store-bought Pepperidge Farm Cornbread Stuffing, which contains the dried cornbread cubes or cornbread crumbles as some call them.Ĭornbread Dressing – A Favorite Thanksgiving Side Dish Our family recipe is an easy shortcut version of a traditional Southern cornbread dressing recipe. At our house, it would not be Thanksgiving without it. Hopefully, it will become your favorite too. Note: If you’ve ever wondered about the * difference between stuffing and dressing*, I answer the question here.This Easy Cornbread Dressing recipe, or stuffing if you prefer, is a must for a family’s Thanksgiving dinner table. The cooking liquid can be substituted for some or all of the chicken broth in this recipe. Precook them, then cut them into small pieces and mix them in with the rest of the dry ingredients. Turkey giblets work well in this dressing. This will take an additional 15-30 minutes. If this is not possible, then the dressing will need to be baked longer until it is “set”.

Let the unbaked dressing sit for a few minutes so that the liquid will separate out somewhat. If you end up adding too much broth, all is not lost. There should still be some texture left to the bread and cornbread, but not much.

During the prep stage, however, add enough broth that the ingredients will be very wet, but not soupy or runny. After baking, it is dense and moist, like a savory cornbread pudding ( think savory bread pudding). For day old or dryer, firmer cornbread, you might find that more broth is needed. Also, if the cornbread that you are using is tender and moist, less broth will needed. used as soon as it cools enough to handle, Less broth will be needed. One of the biggest factors in answering this question is the cornbread. Over the years, I have found that one of my biggest questions has been, “ How do I know when I have added enough broth to the dressing?” If you do not like crunchy vegetables in your dressing, precook the onions and celery in a little butter over low heat until the onions are translucent. They will give a little bit of resistance when eating. The textural elements are the onions and celery. It is not loose like a traditional stuffing. One of the most interesting things about this dressing is its texture. It is best, however, to switch over to using a spoon when you add the liquid ingredients. Toss the dry ingredients with your hands. One of the great things about this dressing is that you get to use your hands for much of the preparation. It takes the prepared batter from both boxes to fill the baking dish. I have also used 2 boxes of Jiffy Corn Muffin Mix, prepared according to package directions and baked in an 8- x 8-inch square baking dish. The cornbread can be prepared from your favorite plain cornbread recipe. It is glorious as you feel holiday tensions melting away. You get to crumble and tear-up stuff with your bare hands. Making cornbread dressing is actually very cathartic. When my mother first told me how to make this dressing, it came with instructions such as, “break up the corn bread until it looks right” or “add the chicken broth until it looks right but not too dry or not too soupy” or “add the spices until it smells about right”…you get the picture.

My grandmother passed the recipe down to my mother and my mother passed it on to me. Its preciseness is based solely on look, feel, and taste. Writing this was a little tricky, but only because it is one of those recipes that was developed over the generations. (Except that I did learn about cream puffs when I lived in Wisconsin and scrapple when I lived in Delaware.) Yes, for all of the traveling that I did as a kid, I was culinarily ignorant. After I was married, I made it religiously every year –TRADITION is everything at Thanksgiving - unless, of course, somebody creates something amazing like the afore posted Sourdough Artichoke Parmesan Stuffing.Īs I ventured out on my own away from home, I was amazed to find that anyone else in the world had a different take on what dressing or stuffing was all about. This lovely cornbread dressing is the only dressing that my family ever made when I was growing up. Made with simple ingredients and oven-baked, this classic Southern-style cornbread dressing has shown up on Thanksgiving tables for generations.

Jiffy cornbread dressing with poultry seasoning