Rock Your Thanksgiving with This Recipe

thanksgiving recipe

I don’t mean to brag (well, of course I do – anyone starting a sentence like that is about to brag), but I have been making cornbread dressing for my family since my teens and it is really good.  I mean better than yours.  Or your mama’s. Or your Aunt Ethel’s.  And because I feel bad about you eating sub-par dressing on Thanksgiving, I am sharing my recipe with you.

 

First, you make the cornbread.  Bake cornbread 24-48 hours before making the dressing so it has a chance to dry out.  Break it into pieces so it dries out better.

 

Preheat the oven to 425 degrees

 

Mix the following dry ingredients:

  • 2 cups cornmeal
  • 2 cups flour
  • 1 tsp salt
  • 4 tsp baking powder

 

Combine the following 3 wet ingredients

  • 2 cups milk
  • 2 eggs
  • 1 cup water

 

½ cup melted vegetable oil (put this in your 9×13 pan while the oven is pre-heating)

 

Mix the wet and dry ingredients together.  Add the melted vegetable oil and mix.  Pour into your 9×13 pan and back for 25 minutes.  After it has cooled, cut the cornbread into chunks and let it dry for a day or two.

 

Okay, now for the dressing:

 

  • Brown 1 pound of Jimmy Dean Sage sausage in a LARGE (I use a pan that covers two burners) roasting pan over medium heat.
  • Add ½ – 1 whole stick of butter to the browned sausage.
  • Sautee with the sausage:  2 cups chopped white onion and 1 cup chopped celery.
  • After veggies are soft, add 2 cans Campbell’s Cream of Mushroom soup (warning, do NOT get the garlic flavored or low-fat kind.  It will ruin your dressing).
  • Add 4 Cups chicken stock.
  • Mix well and then add cornbread.  Stir until all ingredients are evenly distributed.
  • Last, add ½ cup chopped green onions and ½ cup chopped parsley.  Stir well again.

 

Transfer dressing to pans for baking. I like to use several glass loaf pans, so you can pre-heat in the microwave and finish browning in the oven.  Efficient when oven space is at a premium on Thanksgiving Day.  Before serving, bake at 350 until warmed through and a little brown on top.

 

A couple of tips:

  1. If the dressing seems too dry for your taste, add more chicken stock.
  2. Cornbread dressing freezes well. I typically make a giant batch (double above) in early November.  I freeze in multiple smaller pans and have enough for Thanksgiving and Christmas.

 

Enjoy!

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