I think people in other parts of the country refer to this dish as “Stuffing,” but in the south it’s known as dressing. Cornbread dressing is a mainstay at holiday dinners because it’s the perfect match to chicken, ham, or our family’s favorite, Cajun Fried Turkey. Just like cornbread, there are lots of ways one can prepare dressing. Please feel free to add apples, cranberries, pecans, sage, or oysters if you like, but the Hill family likes this basic, savory version. You’ll need:
1 pan cornbread
1 onion, diced
3 stalks celery, diced
3 green onions, diced
7 cups chicken broth
5 eggs, beaten
1/2 stick butter
1 tablespoon dried parsley
1/2 teaspoon garlic powder
1/2 teaspoon ground thyme
1 teaspoon celery salt
Let your cornbread cool fully. I usually cut mine into chunks so it will cool faster and stick it into the fridge for a couple of hours. (I won’t tell anybody if you steal a bite of the crunchy edges as you pull it apart.)
While your cornbread is cooling begin sautéing your onions and celery in the 1/2 stick of butter.
When they are translucent, crumble the cooled cornbread into the vegetables. I try to crumble pretty well using the food processor, but you can certainly do it by hand. Add the beaten eggs and the seasonings. Add in the chicken broth. Begin with about four cups of broth and slowly add in the remaining as you mix the dressing.
Spray a 9X13 baking dish with cooking spray, and pour in your dressing. I usually have enough to do a small baking dish as well. It’s hard to make a little bit of dressing. You either make a lot or don’t make it at all.
Bake it on 350 degrees for about 35-40 minutes.