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Description
Unlike traditional coarse-textured stuffing made from dried bread or croutons, Southern-style cornbread dressing is soft and moist with a smoother, bread pudding mouthfeel. It’s the perfect partner to your Thanksgiving turkey or ham, gravy, and favorite cranberry sauce. Start by baking a batch of Southern Cornbread. You can make the cornbread the same day as you make the dressing — there’s no need to let it dry out. Crumble it and jazz it up with sauteed vegetables, a few herbs and spices, and canned soup, for a touch of comfort food. Then adjust the texture with more or less chicken broth, depending on how moist you want the final dressing, and bake. The recipe is a Yummly original created by Marrekus and Krysten Wilkes of Cooks with Soul.
Ingredients
- nonstick cooking spray (or vegetable oil)
- 2 Tbsp. bacon grease (or neutral oil)
- 1 medium yellow onion (chopped)
- 1 medium green bell pepper (chopped)
- 2 celery stalks (sliced)
- 1 can reduced sodium cream of mushroom soup (10.5 oz.; undiluted)
- 1 can cream of celery soup (10.5 oz.; undiluted)
- 1 tsp. freshly cracked black pepper
- 1 1/2 tsp. dried sage (or 1 tablespoon chopped fresh sage)
- 1 1/2 tsp. poultry seasoning
- 1 batch cornbread (Southern Cornbread recipe, baked and cooled; see the link in the recipe description)
- 1 1/2 cups reduced sodium chicken broth (or up to 1/2 cup more if needed)
Directions
- Preheat oven to 350°F. Spray a 9x13-inch baking dish with cooking spray and set aside.
- Put bacon grease in a large, heavy-bottomed skillet over medium-high heat. Add onion, bell pepper, and celery and cook, stirring often, until vegetables are soft, 5-6 minutes. Remove pan from heat.
- In a large bowl, combine cream of mushroom and celery soups, pepper, sage, and poultry seasoning. Stir in cooked vegetables and mix until combined. Coarsely crumble cornbread into bowl into 1/2- to 3/4-inch pieces. Stir in enough chicken broth a little at a time until dressing mixture is well moistened but not soggy (add a little extra if you like dressing very moist). Spread dressing mixture in prepared baking dish.
- Bake dressing until it’s lightly browned, 50-55 minutes. Let dressing cool slightly before serving.
NutritionView More
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| Calories40Calories from Fat25 |
| % DAILY VALUE |
| Total Fat3g5% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium170mg7% |
| Potassium80mg2% |
| Protein<1g |
| Calories from Fat25 |
| % DAILY VALUE |
| Total Carbohydrate3g1% |
| Dietary Fiber0g0% |
| Sugars<1g |
| Vitamin A2% |
| Vitamin C15% |
| Calcium2% |
| Iron0% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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