Gigi's Cornbread Dressing
We also make it a little wetter than we used to.
The cooking time is a little off due to the fact that you can make the cornbread ahead of time and freeze it so you don't have so much to do on the big turkey day.
I managed to get the making of but forgot to take a pic of the finished product. Sigh.
- 2 pkg
- stuffing mix.. i use pepperidge farms
- 3 1/2 c
- white or yellow all purpose cornmeal or a mixture of both
- 1/2 c
- all purpose flour
- 2 Tbsp
- baking powder
- 2 tsp
- 2 tsp
- 2 c
- 1 1/2 c
- diced celery
- 1 large
- 1 tsp
- 1 tsp
- rubbed sage
- 2 can(s)
- chicken broth (may need more)
- 1 can(s)
- cooked biscuits
Saute in a small amount of oil the onion and celery.
then put two 8 or 9 inch cast iron pans in the oven to get hot.
Stir in the onions and celery, along with black pepper, sage or poultry seasoning and parsley if using. (you can also add bell peppers if your family likes them, just saute with onions and celery)
Add 2 tsp oil to each skillet and pour in cornbread.
bake at 450 for 20 min. Take out of pan immediately so it does not sweat in the pan.
Taste the "raw" dressing to make sure it has enough salt and pepper. You may need to add more sage or poultry seasoning to your taste
Bake for 45 to 60 min at about 350 until the tip is browned and the dressing is "set"
We have also added in chopped boiled eggs, or pecans. If you are adventurous then try butternut squash, cranberries, oysters. you could really add anything to it. It makes a lot but its great to have in the freezer to pull out in February for a night when you are in a hurry.. throw in some chicken to bake and have with the heated up dressing.