Description
Southern comfort shines through Paula Deen’s legendary cornbread dressing, a Thanksgiving classic brimming with sage-infused flavor. Hearty crumbled cornbread mingles with savory herbs and chicken broth, inviting warm memories of family gatherings around the holiday table.
Ingredients
Scale
Main Ingredients:
- 7 cups chicken stock
- 2 cups chopped celery
- 1 large chopped onion
- 7 beaten eggs (2 for cornbread, 5 for dressing)
Bread and Flour Components:
- 7 slices oven-dried white bread
- 1 sleeve of saltine crackers
- 1 cup self-rising cornmeal
- ½ cup self-rising flour
Fats and Seasonings:
- 8 tablespoons butter
- 2 tablespoons vegetable oil
- ¾ cup buttermilk
- 1 teaspoon salt
- Black pepper, to taste
- 1 teaspoon sage (optional)
- 1 tablespoon poultry seasoning (optional)
Instructions
- Warm the oven to 350°F (177°C). Thoroughly blend cornmeal, flour, buttermilk, 2 large eggs, and vegetable oil in a mixing bowl until smooth and well-incorporated.
- Transfer the batter into a lightly greased 9-inch by 9-inch baking dish, ensuring even distribution. Bake for 22-27 minutes until a toothpick inserted in the center emerges clean.
- Allow cornbread to cool completely at room temperature, approximately 30-40 minutes. Once cooled, carefully crumble the cornbread into large, rustic pieces inside a spacious mixing bowl.
- Supplement the cornbread crumbles with additional crumbled day-old white bread slices and crushed saltine crackers, creating a diverse textural base.
- In a medium-sized skillet, melt unsalted butter over medium heat. Sauté finely chopped celery and diced onions for 6-8 minutes until they become translucent and fragrant.
- Pour the sautéed vegetable mixture directly over the cornbread crumb combination, gently folding to distribute evenly.
- Incorporate chicken stock, kosher salt, freshly ground black pepper, dried sage, and poultry seasoning. Whisk 5 large eggs separately before integrating them into the dressing mixture.
- Mix all ingredients thoroughly, ensuring uniform consistency. Transfer to a generously greased 9×13-inch baking pan.
- Bake at 350°F (177°C) for 50-55 minutes, or until the top turns golden brown and the center appears set when gently nudged.
Notes
- Crumble bread into irregular chunks for a rustic, homemade texture that catches more flavor.
- Choose day-old cornbread to enhance the dressing’s rich, authentic Southern character.
- Chop vegetables finely to distribute flavor evenly and create a more consistent bite.
- Warm stock slightly before adding to help bread absorb liquid more efficiently.
- Check moisture levels during mixing to prevent dry or soggy consistency.
- Use fresh herbs for a bright, aromatic boost that elevates the entire dish.
- Allow dressing to rest 10 minutes after baking to set and develop deeper flavors.
- Select unsalted butter to control seasoning and prevent over-salting the recipe.
- Mix ingredients gently to maintain bread’s structural integrity and prevent compactness.
- Experiment with adding crumbled bacon or sausage for extra richness and depth.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dinner, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 180
- Sugar: 3g
- Sodium: 810mg
- Fat: 8g
- Carbohydrates: 18g
- Protein: 4g