The recipe below is perfect for the Thanksgiving holiday or anytime! It is shown below with chicken broth but turkey drippings (from the turkey pan as you cook the bird) can be used as a substitute. What is really neat is that you don’t have to have the bird near to make this one! You can make it at home and take it to a potluck for your friends or family or co-workers. I am bringing this in to my co-workers this Wednesday.
Recipe: Southern Traditional Cornbread Dressing
• 4 cups of cooked cornbread, 1 large skillet’s worth
• 2 boiled eggs chopped fine
• 1 tablespoon olive oil
• 1 tablespoon sweet unsalted butter
• 1 cup chopped sweet onion
• 1 cup chopped celery
• ½ cup chopped green onions
• 1 clove garlic minced
• 1 ½ tablespoon ground sage
• ½ teaspoon salt
• 1 teaspoon ground black pepper
• 2 raw eggs slightly beaten
• 32 ounces chicken broth
In a large bowl, crumble up the cooked cornbread into small pieces with your hands (use gloves if desired). Chop the boiled eggs fine and add them to the bowl. Set aside.
Using a large iron skillet on the stove at medium heat, add the oil and the butter. Add the onion, celery, green onions and garlic into the skillet. Measure and mix the spices together in a cup. Sprinkle about ¼ of the spice mixture onto the vegetables in the skillet. Cover and let the vegetables simmer for five minutes. After five minutes, remove the cover on skillet and stir. Cover again and let cook another five minutes. Remove from heat.
Add vegetables and the liquid from the skillet to the cornbread. Stir in with wooden spoon. Break two raw eggs in a small bowl and beat slightly. Add to the cornbread mixture and stir in slightly. Add the chicken broth. Add the remaining spices. Stir in well. Mixture should be nearly as wet as a cake batter.
Turn out into casserole dish. Place in pre-heated 350 degrees oven. Bake for 45 minutes or until golden brown on top. Serve with gravy and turkey or chicken.