Southern Style Cornbread Dressing.
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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 components that exist around you effortlessly, you may make it in simple actions. You may make it for family or friends events, and it could be shown at many formal activities perhaps. I am certain you will see lots of people who just like the Southern Style Cornbread Dressing dishes which you make.
Alright, don't linger, let's course of action this southern style cornbread dressing menu with 21 components which are surely easy to have, and we have to process them at the very least through 10 actions. You should devote a while on this, so the resulting food could be perfect.
Composition - Southern Style Cornbread Dressing:
- You need - Buttermilk cornbread.
- Need 1 cup for corn meal.
- Give 1 cup - all-purpose flour, use rice flour for GF.
- Require 3 tbsp - sugar.
- Give 1 tbsp - baking powder.
- Prepare 1 1/2 tsp of kosher salt.
- You need 2 eggs lightly beaten.
- Provide 1 cup - buttermilk.
- Need 1 stick of unsalted butter, melted.
- You need of Cornbread Stuffing.
- You need 1 - 14 oz bag herb season stuffing mix, Pepperidge Farm makes a great one, there are several GF options if you prefer.
- You need 2 stick for unsalted butter.
- Prepare 2 cup of fine chopped onion.
- Prepare 1 1/2 cup of chopped celery.
- Need 3 clove of minced garlic.
- Give 5 cup of chicken or turkey stock.
- Prepare 5 - eggs lightly beaten.
- Need 1/4 cup for chopped fresh sage.
- Provide 3 of sprigs thyme, leaves only.
- Require 3 of tablespoons poultry seasoning blend.
- You need 1 salt and pepper to taste.
Southern Style Cornbread Dressing making:
- 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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