Recipe: Yummy Southern Style Cornbread Dressing

Southern Style Cornbread Dressing.

Southern Style Cornbread Dressing most diverse and have ideal sense that unique. Some types of Southern Style Cornbread Dressing recipes are also enough simple to process and do not take long. Though not everyone likes Southern Style Cornbread Dressing food, currently few people are got attached and like the sundry Southern Style Cornbread Dressing foods on hand. This can be seen than the number of restaurants that prepare Southern Style Cornbread Dressing as one of the dishes. You can have Southern Style Cornbread Dressing using 21 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Southern Style Cornbread Dressing

1. You need of Buttermilk cornbread.
2. You need 1 cup of corn meal.
3. You need 1 cup of all-purpose flour, use rice flour for GF.
4. Prepare 3 tbsp of sugar.
5. You need 1 tbsp of baking powder.
6. Prepare 1 1/2 tsp of kosher salt.
7. You need 2 of eggs lightly beaten.
8. Prepare 1 cup of buttermilk.
9. You need 1 stick of unsalted butter, melted.
10. You need of Cornbread Stuffing.
11. You need 1 of 14 oz bag herb season stuffing mix, Pepperidge Farm makes a great one, there are several GF options if you prefer.
12. It's 2 stick of unsalted butter.
13. You need 2 cup of fine chopped onion.
14. You need 1 1/2 cup of chopped celery.
15. Prepare 3 clove of minced garlic.
16. It's 5 cup of chicken or turkey stock.
17. It's 5 of eggs lightly beaten.
18. Prepare 1/4 cup of chopped fresh sage.
19. It's 3 of sprigs thyme, leaves only.
20. It's 3 of tablespoons poultry seasoning blend.
21. You need 1 of salt and pepper to taste.

Southern Style Cornbread Dressing instructions

1. for cornbread, grease a 10" cast iron skillet and place in oven and preheat to 425.
2. 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.
3. 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.
4. for cornbread dressing, preheat oven to 350. in a LARGE stock pot, crumble cornbread and mix in stuffing mix and stir in poultry seasoning.
5. saute onion and celery in one stick of butter until translucent and stir into cornbread mixture.
6. melt remaining stick of butter and in a large mixing bowl combine butter, stock, eggs, sage, and thyme.
7. add stock mixture to cornbread mixture, stir well to thoroughly combine, season with salt and pepper.
8. pour in to a well greased 9 x 13 casserole dish and bake at 350 uncovered until set, about 45 minutes.
9. If doing the gluten free version check in early.. It tends to brown faster... Almost had a disaster.
10. .

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