Thanksgiving is upon us and I’m already feeling full.
To kick off the week I’m sharing a family recipe for my favorite Thanksgiving side – cornbread dressing.
My family’s Thanksgiving menu is extensive – lots of casseroles and carbs – and growing up we only ever had cornbread dressing, never stuffing. In fact, it wasn’t until I was in college that I even realized that dressing was more of a southern side and that most of America noshed on stuffing.
This recipe is passed down from my mema and even though I’ve been tempted to tweak it, I can’t fathom the thought of making it any differently than she did. So while the ingredients are bread-heavy, just know that you can work it off later. It’s so worth the calories. 😉
P.S. Dressing pairs perfectly with cranberry Moscow mules!
*Disclaimer: Every time I make this recipe, I usually Facetime my mom 20 times because she never gives me the exact measurements. “It just has to look/feel/taste right.” This last time I prepared it, I took notes so that I had the proper-ish measurements. But feel free to FaceTime Brenda if you need a second opinion. 😉
- Cornbread (White Lily cornbread mix recommended)
- Milk (per your cornbread mix)
- 1 sleeve of saltine crackers
- 4 slices of white bread
- 4 boiled eggs
- 1-2 medium sweet onions, chopped & sautéed
- 6-7 cups of chicken broth
- Salt & pepper, to taste
- 2 tsp sage (optional, add to taste)
- 4 raw eggs (+ eggs for your cornbread)
- Following the instructions on your corn bread mix, make cornbread in a large cast iron skillet or casserole dish. Be sure to oil your skillet or pan well, using Crisco or vegetable oil. (I do a recipe and a half of White Lily** using a 9-inch cast iron, plus a 6” x 9” casserole dish.)
- While cornbread is baking, boil your eggs. Peel, chop and set aside.
- Chop 1 ½ to 2 sweet onions and sauté until slightly translucent.
- Crumble and combine cornbread, white bread and saltine crackers in a large (4-quart) bowl.
- Add boiled eggs, onion and black pepper.
- Pour 4 cups of chicken broth to start and begin mixing. Continue adding chicken broth, ½ cup at a time until the consistency is gloopy and wet.
- Mix the dressing (sometimes it’s best to use your hands) well, making sure there are no big chunks of bread. The dressing will be clumpy but the cornbread and white bread should be soft and broken down.
- Add finely minced sage and taste.
- Add salt and pepper if needed.
- Once you’re happy with the taste and consistency, stir in 4 large raw eggs.
- Pour mixture into a well-oiled casserole dish and bake until golden brown at 375°F – for about 40-50 minutes.
- If dressing isn’t browning, bump oven up to 400°F for 5-10 minutes.
- Serve with giblet gravy and or cranberry sauce.
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Keep scrolling for a little Friendsgiving inspo! Chaz and Caroline hosted our dinner again this year and it was perfect. Caroline, once again, outdid herself with the tablescape and decor. Thanks for having us, Bagwell’s!