Traditional Cornbread Dressing

Everyone from the South knows that the best part of Thanksgiving is the delicious homemade dressing and gravy. Most Southerners do not stuff their turkeys. They make what is commonly referred to as "pan dressing", because it's baked in a pan. It is always made with cornbread and usually some crackers, bread or even crumbled biscuits are added. The following recipe is typical of what you'll find on the Thanksgiving dinner table in the deep South:

Traditional Cornbread Dressing

First, make a pan of cornbread with the following ingredients. This can be done the day before:

Cornbread:

1 egg, beaten
1 1/3 c. milk
1/4 c. oil
2 c. self-rising buttermilk cornmeal mix

Preheat oven to 450 degrees. Combine beaten egg, milk and oil and stir well. Add cornmeal mix and stir until blended. Heat 8 or 9 inch iron skillet on stove until hot. Spray with non-stick spray and pour mixture into skillet. Bake for approximately 25 minutes, or until golden brown.

Dressing:

1 pan of cornbread, crumbled
4 slices of white bread, dried in the oven and crumbled
20 saltine crackers, crushed
1 stick butter
2 cups chopped celery
1 large onion, chopped
1 tsp. salt
3/4 tsp. pepper
2 tsp. poultry seasoning
1/2 tsp. sage
6 cups chicken stock
4 large eggs, beaten

Preheat oven to 350 degrees. In a large bowl, mix together corn bread, white bread, and saltine crackers. In a large (12 in.) skillet, melt butter over low heat. Saute onion and celery in butter until soft, about 10-15 min. Add the onion and celery mixture to the cornbread mixture, then stir in salt, pepper, poultry seasoning, and sage. Spray a 9 x 13 inch metal pan with cooking spray, and pour in dressing mixture. Add chicken stock to the cornbread mixture, then stir in the eggs. Bake approximately 45-55 minutes, or until lightly browned. Serve with turkey or chicken gravy. Serves approximately 20 people.