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Cornbread Dressing recipe idea
Posted 11/07/2010 by pete in Thanksgiving Recipes | Submit idea in this category
I came across this good idea for a Thanksgiving side dish. Makes about 16 to 18 servings.

Ingredients

* 1 cup butter or margarine, divided
* 3 cups white cornmeal
* 1 cup all-purpose flour
* 2 tablespoons sugar
* 2 teaspoons baking powder
* 1 1/2 teaspoons salt
* 1 teaspoon baking soda
* 7 large eggs, divided
* 3 cups buttermilk
* 3 cups soft breadcrumbs
* 2 medium onions, diced (2 cups)
* 1 large bunch celery, diced (3 cups)
* 1/2 cup finely chopped fresh sage*
* 6 (10 1/2-ounce) cans condensed chicken broth, undiluted
* 1 tablespoon pepper

Preparation

Place 1/2 cup butter in a 13- x 9-inch pan; heat in oven at 425° for 4 minutes.

Combine cornmeal and next 5 ingredients; whisk in 3 eggs and buttermilk.

Pour hot butter into batter, stirring until blended. Pour batter into pan.

Bake at 425° for 30 minutes or until golden brown. Cool.

Crumble cornbread into a large bowl; stir in breadcrumbs, and set aside.

Melt remaining 1/2 cup butter in a large skillet over medium heat; add onions and celery, and saute until tender. Stir in sage, and saute 1 more minute.

Stir vegetables, remaining 4 eggs, chicken broth, and pepper into cornbread mixture; pour evenly into 1 lightly greased 13- x 9-inch baking dish and 1 lightly greased 8-inch square baking dish. Cover and chill 8 hours.

Bake, uncovered, at 375° for 35 to 40 minutes or until golden brown.

*1 tablespoon dried rubbed sage may be substituted for fresh sage.

Andouille Sausage, Apple, and Pecan Dressing: Brown 3/4 pound diced andouille sausage in a skillet over medium heat; drain. Add sausage; 2 Granny Smith apples, chopped; and 2 cups chopped toasted pecans to dressing. Proceed as directed, baking 40 to 45 minutes or until done.
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(4) Comments and Suggestions
Posted by jocasti
11/10/2010
I like your recipe. I think I can substitue milk for the buttermilk b/c I hate buttermilk! Am I right?

Tku......jocasti

Replies to this comment

pete (11/10/2010): Thanks. I don't see why milk won't be a good substitution, although the texture and some flavor might change. Check out this link on buttermilk substitutions..you might be better off going this route: http://homecooking.about.com/od/foodequivalents/a/buttermilkequiv.htm
jocasti (11/10/2010): Thanks Pete for the link! I was surprised how few recipes there are, I'll add tonite. Happy Thanksgiving a little early!!
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Posted by jocasti
11/10/2010
oops....forgot to add my name Jo .....thanks again!
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