Cornbread dressing, or stuffing as some folks call it, is a beloved Thanksgiving side dish. It’s warm, savory, and oh-so-satisfying, soaking up all the delicious juices from your roasted turkey. And who better to learn this Southern staple from than the queen of comfort food herself, Paula Deen?
This recipe combines her signature cornbread with a flavorful vegetable and sausage mixture, creating a dressing that’s both hearty and flavorful. It’s sure to become a star on your Thanksgiving table!
Ingredients:
For the Cornbread:
2 cups self-rising cornmeal
For the Dressing:
1 pound bulk breakfast sausage
Directions:
1. Make the Cornbread: Preheat your oven to 350°F (175°C). Grease a baking pan or cast iron skillet. In a large bowl, whisk together the cornmeal, flour, buttermilk, and vegetable oil until just combined. Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the cornbread cool completely before crumbling it.
2. Sauté the Vegetables and Sausage: While the cornbread bakes, melt 1 stick of butter in a large skillet over medium heat. Add the sausage and cook until browned, breaking it up with a spoon as it cooks. Remove the sausage from the pan with a slotted spoon and set it aside on a paper towel-lined plate.
3. Add the remaining 2 sticks of butter to the same skillet and melt over medium heat. Add the celery and onion and cook, stirring occasionally, for 8-10 minutes, or until softened and translucent. Stir in the green onions, parsley, and garlic, and cook for an additional 2-3 minutes, until fragrant.
4. Assemble the Dressing: In a large bowl, combine the crumbled cornbread, cooked sausage, and sauteed vegetables. Pour in the chicken stock and stir to combine. Season generously with salt and freshly ground black pepper.
5. Whisk the Eggs: In a separate bowl, whisk together 8 eggs. Add a small amount of the cornbread mixture to the eggs to temper them, then whisk the egg mixture back into the cornbread mixture. Stir in the crumbled white bread and saltine crackers.
6. Bake the Dressing: Preheat your oven to 350°F (175°C) again. Grease a 9×13 inch baking dish. Pour the dressing mixture into the prepared dish and bake for 45-60 minutes, or until the dressing is cooked through and the top is golden brown.
7. Serve and Enjoy! Let the dressing cool slightly before serving. Enjoy it alongside your Thanksgiving feast!
Nutrition Facts:
(Please note that this is an approximate nutritional breakdown and can vary depending on the specific brands of ingredients used.)
Serving size: ½ cup
This recipe is a true Southern classic, and with Paula Deen’s guidance, it’s sure to be a crowd-pleaser at your next Thanksgiving gathering.
FAQs:
1. Can I use store-bought cornbread for this recipe?
Absolutely! If you’re short on time, you can use a box of cornbread mix or a store-bought cornbread loaf. Just crumble it up and follow the rest of the recipe instructions.
2. Do I have to use sausage in the dressing?
No, you can leave out the sausage if you prefer a vegetarian dressing. Just add in some additional chopped vegetables, like mushrooms or bell peppers, for extra flavor.
3. My dressing seems too dry. What can I do?
