It’s almost Thanksgiving y’all! I thought it would be the perfect time to share with you the cornbread dressing recipe we use at the restaurant. This dressing recipe can be made ahead of time and tucked away in the freezer unbaked. On Thanksgiving morning you can pop it in the oven and bake until golden brown. Preparing ahead will leave you time for my favorite Thanksgiving activity, sipping coffee and watching the Macy’s Thanksgiving Day Parade.
Next week I’ll have a recipe for you that will use up some of the leftover turkey you’ll have kicking around the kitchen. Happy Thanksgiving everyone!
8 to 10 Cups Crumbled Cornbread and Stale White Bread Mixed (I use a batch of homemade cornbread and a few rolls or biscuits I’ve saved in the freezer)
1 Bunch Celery Diced (About 8 stalks)
1 Medium Onion Diced
1 Stick Butter, Melted
12 Ounces Button Mushrooms Diced (Optional, I leave these out at the restaurant due to customer allergies)
1 tsp. Salt
¼ tsp. Pepper
2 Tbsp. Sage
4 Eggs, Beaten
40 to 42 Ounces Chicken Stock (I love Kitchen Basics brand stock)
In a medium saucepan saute celery, onion, and mushrooms in butter. Once softened toss in salt, pepper, and sage. Cook until fragrant, about 5 minutes.
In a large bowl crumble cornbread and stale white bread or rolls. Stir in eggs and onion/celery mixture. Toss well.
Add Chicken stock to cornbread mixture. Add enough stock so that it is moist but not soupy.
Place dressing mixture into a 9×13 baking pan.
Bake in a 350 degree oven for about an hour or until the top is golden brown and dressing is set.
Note: If you wish to freeze the dressing for later baking make sure you place it into a foil or other metal pan. Never place a cold glass pan into a hot oven. Make sure to allow for longer baking time with this method.