Stuffing Or Southern Corn Bread Dressing for Thanksgiving?
Will you serve Stuffing or Southern Corn Bread Dressing with your Turkey this year for Thanksgiving?
I honestly have never eaten Stuffing and I wouldn't even know how to prepare it. All I have ever known is having SCBD for Thanksgiving. If I'm not mistaken (feel free to correct me if I am wrong) but the key difference between the two, lies in the cooking methods as well as a few different ingredients.
Cornbread dressing, in particular, emphasizes bold, earthy flavors, distinguishing it from bread-based stuffings. I personally prefer Cornbread Dressing with a good bit of sage added and the rich turkey broth that makes it have such a wonderful flavor.
I am assuming, that with Stuffing, it is always cooked INSIDE of the Turkey?? This is actually a question because I really do not know. What I do know is that Cornbread Dressing is a separate dish that accompanies the Turkey.
We only have Dressing once or twice a year...at Thanksgiving and sometimes again at Christmas. For me, Dressing is a dish of Memories and Tradition. Memories of my mother's fabulous dressing makes my mouth water even today.
The preparation process is often a combined effort from mostly the ladies in the family. I remember watching my mother prepare all the ingredients but I often say I wish I had make written notes rather than mental notes when helping her make the dressing. Most of the time, the family recipe is handed down from generation to generation and it is "THAT" recipe which represents the RICH family history of cooking the Thanksgiving meal.
As my family gathers around to eat for the Holiday season, it will be my hopes that the traditions of the past continue to enrich the present, one DELICIOUS bite at a time.
My Moms Southern Cornbread Dressing Recipe:
For the cornbread:
2 cups yellow cornmeal
1 cup all-purpose flour
1 Tbsp baking powder
1 tsp salt
2 large eggs
2 cups buttermilk
1/4 cup melted butter
For the Dressing:
1 pan of crumbled cornbread
8 slices of white bread stale or toasted and crumbled
1 sleeve saltine crackers crushed
1 stick butter
1 large onion chopped
4 stalks celery finely chopped
4 cups Turkey broth or Young Hen broth
2 tsp dried sage (or to taste)
1/2 tsp black pepper
3 large eggs (beaten)
optional: 1 cup of cooked shredded chicken or turkey
Instructions:
Preheat oven to 425 degrees, Grease a cast-iron skillet.
In a large bowl, whisk together cornmeal, flour, baking powder, slat, and baking soda.
In a separate bowl, mx eggs, buttermilk and melted butter. Add the wet ingredients to the dry ingredients and mix until just combined.
Pour batter into cast-iron skillet and bake for 20-25 minutes.
Let the cornbread cool, the crumble into a large mixing bowl.
Prepare the Dressing:
Preheat oven to 375 degrees. Grease a 9 x 13 inch baking dish.
In a skillet, melt butter over med heat. Add onions and celery, cooking until soft and translucent
In the mixing bowl with the crumbled cornbread, add the crumbled bread, crushed crackers, cooked onion and celery, sage and black pepper.
Gradually stir in the broth, one cup at a time, until the mixture is moist but not soupy. Taste and adjust seasonings as needed.
Add the beaten eggs and optional chicken or turkey. Stir until incorporated.
Transfer the mixture to the prepared baking dish.
Bake uncovered for 40-50 minutes, or until the top is golden brown and crispy and the center is set.
That is it Folks!!! Delicious Southern Cornbread Dressing... Don't forget the giblet gravy!!
HaPpY MoNdaY....
shug
