As I was planning my Thanksgiving feast, I was thinking of my family and all the traditional food we have. The turkey, pies, green bean casserole, mashed potatoes and gravy, cranberry sauce (out of the can, ridges and all), and of course stuffing or dressing.
If it is cooked inside a turkey: it is considered stuffing. If it is cooked separately outside a turkey: it is considered dressing. Whatever you call it, it is delicious!
You will always find my plate loaded with stuffing…or dressing,
So I decided to look through my old box of family recipes for a version of this savory side dish.
I found my great grandmother’s recipe for Corn Bread Stuffing.
It has a slightly sweet taste along with the savory, which is a welcome surprise from all those very savory dishes at Thanksgiving.
From our family to yours here is my great grandmother’s recipe for Corn Bread Stuffing.
First you’ll need to gather together your basic stuffing ingredients: celery, onions, bread (either bought in cubes ready to go or toasted and broken up), eggs, chicken broth, poultry seasoning, and butter. For this recipe you will also need sausage and cornbread. If you have a cornbread recipe you can whip up a batch before hand or you can pick up a mini cornbread loaf or two at your local grocery store.
Now you will want to cook your sausage. Keep stirring it as you cook to get the sausage crumbly and nicely browned. Too bad you can’t smell photos, because it smells quite yummy.
While that’s going, you can saute your celery and onions in a pan with butter until they are nice and tender. I like to finely chop the veggies to get all of their flavor but not really notice that they’re there.
After you are done cooking your sausage, celery, and onions it’s time to start the bread mixture.
You will want to use a big bowl so that you can mix everything together easily.
Crumble cornbread into small pieces into the bowl.
Save an extra piece of cornbread for yourself to eat with butter and honey (this is completely optional…but I highly recommend it. 😉
Mix together your cornbread crumbles, bread cubes, sausage, celery, and onions.
Beat together eggs, chicken broth, and seasoning and stir that into the bread mixture.
Yum…Almost ready to eat but not quite yet.
Now you get to choose – either stuff it inside of a bird or pour it into a casserole dish, cover and bake it as dressing.
Since it is not quite Thanksgiving yet, and I didn’t have a turkey at hand, I decided to go with the dressing route and cook it in a casserole dish at 350 degrees for 30 minutes, uncover and cook for an additional 10 minutes.
It came out beautiful and delicious!
The cornbread sweetness with the sausage’s saltiness is what makes this unique and wonderfully tasty.
I whipped some up and had a little pre-Thanksgiving taste with my co-workers at Heartland America, and the stuffing was given a great review by all.
Do you have a spin on stuffing or any other traditional Thanksgiving dishes? Leave a comment and share what brilliant creations you’ve come up with.
Happy Thanksgiving and remember you are always welcome at Home with Heartland.