Our Cornbread Dressing Recipe

 

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       I’ve had some requests for the cornbread dressing I’ve made for the past few Thanksgivings. I know I’m late this year but you can use this recipe next year or anytime really. I understand why people love it because it’s delicious! Although, I can’t take credit for it because it’s a recipe I found from Whole Foods Market. In this post, I’ll share the particular brands and methods I use because it does make a difference. I always double this recipe so that I can take one to our family get together and have one for later. It really is that good that you’ll want left overs!
• Below is the original list of ingredients with any modifications to the right in parenthesis. *Tip: Use a food processor to lightly pulse the vegetables until they have a chopped or slightly finer texture. It is so much easier!

Ingredients

• 2 1/2 pounds baked cornbread (I swear by Pamela’s brand. It’s gluten free so that’s a plus for those that need it but it has the best flavor hands down. Make sure to stick with the original instructions and don’t make the substitutes it offers. I tried oil one year and it really dries out the cornbread. Stick with butter. I generally buy Land of Lakes sea salt and olive oil. I have also used the red soy free Earth Balance faux butter with success. When baking I use 2 extra large muffin tray instead of baking 1 big square. The Pamela’s cornbread tends to be a bit softer in general so by baking in the large muffins it adds more firm textured edges. The edges help overall with the consistency of the dressing.)
• 3 tablespoons unsalted butter or olive oil. ( I mentioned above that I generally use Land of Lakes sea salt and olive oil. I’ve tried the red, soy free Earth Balance faux butter with success as well.
• 1 1/2 cup finely chopped onion (I use a yellow onion)
• 1 stalk celery, finely chopped
• 3 carrots, finely chopped (I pick up organic baby carrots that are pre pre peeled and I count about 6 baby carrots per carrot required)
• 1 tablespoon dried thyme
• 1 teaspoon dried sage
• 2 teaspoons fine sea salt (I use Morton Iodized)
• 1 teaspoon ground black pepper
• 1 cup chicken or turkey stock ( I don’t stick to a particular brand with this ingredient and I’ve found that chicken broth, chicken stock, or turkey stock will all work) 

Method

Cut cornbread into 1-inch cubes, place on a large baking sheet and set out at room temperature to dry out for at least three hours or up to overnight. 

Transfer the dried cubes to a large mixing bowl. Set aside. Preheat the oven to 350°F.

In a large skillet, heat butter over medium low heat. 

Add onion, celery and carrot and cook, stirring frequently, until softened but not browned, about 10 minutes. 

Stir in the thyme, sage, salt and pepper. 

Add mixture to cornbread and toss to blend. 

Slowly pour in stock and toss to moisten. Spread the stuffing in a buttered or oiled 9x15-inch baking dish. ( I like to use a disposable tin tray. Also, I usually use gloves hands for this parts and lightly pack the stuffing using my fingers to toughen up the top and create texture so it’s not too smooth.)

Cover and bake for 20 minutes. Uncover and bake until the top is crisp and golden, about 20 minutes.

This year I made the recipe ahead of Thanksgiving since I have 3 littles and spare cooking time isn’t always guaranteed. I was able to freeze and then bake the dressing with success. If you would like to try this as well then you’ll want to follow all the instructions up until it’s time to bake it. Then use plastic wrap lightly touching against the mixture to keep air out. After that, double wrap your dish in Tin foil. If properly sealed, you can keep the dressing frozen for 2-3 months.  Once you are ready to bake it, take it out of your freezer 24 hrs in advance and let it defrost in your refrigerator. Next, preheat your oven to 350 degrees and bake it uncovered for 50-60 mins (until it reaches  165 degrees). I couldn’t even tell by the taste of mine that it had been frozen. This is life changing for me! I hope you make this dish soon with success and find these tips helpful. Feel free to message me on Instagram if you have any questions about the recipe. Enjoy!