The Dressing

Name: The Dressing
Yield: 10-12 servings
Ingredients: For the buttermilk cornbread:; 1 cup plain yellow cornmeal; 1 cup all-purpose flour; 3 tablespoons sugar; 1 tablespoon baking powder; 1 1/2 teaspoons kosher salt; 2 eggs, lightly beaten; 1 stick (1/2 cup) unsalted butter, melted; 1 cup whole buttermilk; For the cornbread dressing:; 1 (14 ounce) bag herb-seasoned stuffing, preferably Pepperidge Farm*; 2 sticks (1 cup) unsalted butter, divided; 2 cups finely chopped sweet onion; 1 1/2 cups finely chopped celery; 5 cups chicken or turkey stock; 5 large eggs, lightly beaten; 2 teaspoons dried sage; Salt and pepper; 1 Can Cream of Chicken; 1 Can Cream of Celery; Parsley; Thyme; Italian Seasoning

Posted on July 2, 2022

Are you looking for recipe inspiration? The Dressing special? How to make it is difficult and easy. If you make a mistake, the results will be unsatisfactory and tend to be unpleasant. Even though The Dressing What is delicious should have an aroma and taste that can provoke our taste buds.

Many things more or less affect the quality of the taste of The Dressing, starting from the type of material, further selection of fresh ingredients, to how to make and serve it. Don't worry if you want to prepare The Dressing delicious at home, because as long as you know the trick, this dish can be a special treat.

As for the number of servings that can be served to make The Dressing is 10-12 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Well, this time, let's try it, and vary the The Dressing yourself at home. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. You can create The Dressing using 23 ingredient type and 8 manufacturing steps. Here's how to make the dish.

You have to say those two words in the style of Uncle Louis from Christmas Vacation.

Ingredients and spices that need to be prepared to make The Dressing:

For the buttermilk cornbread:
1 cup plain yellow cornmeal
1 cup all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1 1/2 teaspoons kosher salt
2 eggs, lightly beaten
1 stick (1/2 cup) unsalted butter, melted
1 cup whole buttermilk
For the cornbread dressing:
1 (14 ounce) bag herb-seasoned stuffing, preferably Pepperidge Farm*
2 sticks (1 cup) unsalted butter, divided
2 cups finely chopped sweet onion
1 1/2 cups finely chopped celery
5 cups chicken or turkey stock
5 large eggs, lightly beaten
2 teaspoons dried sage
Salt and pepper
1 Can Cream of Chicken
1 Can Cream of Celery
Parsley
Thyme
Italian Seasoning

Steps to make a The Dressing

For the buttermilk cornbread, grease a 10" cast iron skillet and place on center rack in the oven. Preheat oven to 425°F.

In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk the eggs, melted butter, and buttermilk. Add the wet ingredients to the dry ingredients and stir until just incorporated.

Pour the batter into the preheated skillet and smooth the top. Bake until cornbread is golden yellow, about 16 to 19 minutes. doesn't overcook or dry out. Immediately remove the cornbread from the skillet and allow to cool.

The cornbread can be made up to 2 days in advance when using for the dressing. Store until needed, then crumble and follow instructions for the dressing.

For the cornbread dressing, preheat oven to 350°F.

Crumble the cornbread into small pieces (makes about 5 cups). Combine the crumbled cornbread and stuffing mix in an extra large mixing bowl (or stock pot) and toss to combine.

Melt 1 stick butter in a large skillet over medium heat. Add the onion and celery and sauté, stirring frequently, until soft and translucent, about 10 to12 minutes. Add the onion and celery to the cornbread mixture.

Melt the remaining stick of butter. In a large mixing bowl, combine the butter, chicken stock, eggs, thyme, parsley, cream of chicken, cream of celery and sage, and whisk to combine. Add to the cornbread mixture and mix until thoroughly incorporated. Season generously with kosher salt and pepper. Pour into a greased 9 x 13 inch casserole dish. Bake, uncovered, until the dressing is set and golden brown, about 45 minutes to 50 minutes.