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Southern Style Cornbread Dressing cuisine is really a dish that’s classified as an easy task to make. through the use of supplies which are common around you, you may make it in simple actions. You may make it for friends or family events, and it could be introduced at different established functions also. I am certain you will see lots of people who just like the Southern Style Cornbread Dressing dishes that you just make.
Alright, don’t linger, let’s approach this southern style cornbread dressing formula with 21 components which are surely easy to have, and we have to process them at the very least through 10 ways. You should devote a while on this, so the resulting food could be perfect.
Ingredients of Southern Style Cornbread Dressing:
- Get - Buttermilk cornbread
- Require 1 cup corn meal
- Prepare 1 cup for all-purpose flour, use rice flour for GF
- You need 3 tbsp sugar
- Provide 1 tbsp for baking powder
- Make ready 1 1/2 tsp kosher salt
- Require 2 of eggs lightly beaten
- Give 1 cup for buttermilk
- Take 1 stick for unsalted butter, melted
- Provide - Cornbread Stuffing
- Take 1 of 14 oz bag herb season stuffing mix, Pepperidge Farm makes a great one, there are several GF options if you prefer
- Provide 2 stick for unsalted butter
- Need 2 cup - fine chopped onion
- Need 1 1/2 cup - chopped celery
- Get 3 clove minced garlic
- Make ready 5 cup for chicken or turkey stock
- Require 5 for eggs lightly beaten
- Make ready 1/4 cup for chopped fresh sage
- You need 3 - sprigs thyme, leaves only
- Take 3 of tablespoons poultry seasoning blend
- Need 1 for salt and pepper to taste
Southern Style Cornbread Dressing how to cook:
- for cornbread, grease a 10" cast iron skillet and place in oven and preheat to 425
- in large mixing bowl combine dry ingredients for cornbread, in separate bowl whisk together wet ingredients and then combine with dry ingredients. stir until just incorporated
- pour batter in preheated skillet and smooth to edges, bake until golden but not over dry, about 16 minutes. remove from skillet immediately to completely cool
- for cornbread dressing, preheat oven to 350. in a LARGE stock pot, crumble cornbread and mix in stuffing mix and stir in poultry seasoning
- saute onion and celery in one stick of butter until translucent and stir into cornbread mixture
- melt remaining stick of butter and in a large mixing bowl combine butter, stock, eggs, sage, and thyme
- add stock mixture to cornbread mixture, stir well to thoroughly combine, season with salt and pepper
- pour in to a well greased 9 x 13 casserole dish and bake at 350 uncovered until set, about 45 minutes
- If doing the gluten free version check in early.. It tends to brown faster… Almost had a disaster
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