HOW TO MAKE CORNBREAD DRESSING?
Mama’s cornbread dressing is the one thing I recall still being on her Thanksgiving table. It’s also a popular sight on most holiday tables. As Mama and I were preparing the holiday dinner, we looked for any shortcut and time saver we could find, since the holidays are still hectic.
We’re sharing this recipe because it’s a time-saving make-ahead option that tastes fantastic and doesn’t dry out!
So, wherever you are and with whomever, you are sharing this dish, we wish you all the best. Know, it’s not the table’s legs that save it from collapsing – it’s the people standing around it.
YOU’LL NEED THE FOLLOWING INGREDIENTS TO MAKE THIS CORNBREAD DRESSING:
4 Cups.Of finely crumbled toast.
4 Cups.Of finely crumbled cornbread.
4 beaten eggs, large-sized.
2 Cups.Of chopped onions.
2 Cups.Of finely chopped celery.
1/2 Cup.Of soft butter.
1 Tbsp.Of sea salt.
1 Tbsp.Of dried sage.
2 Tsp.Of freshly ground black pepper.
2 Tsp.Of poultry seasoning.
THIS IS HOW TO MAKE MY MAMMA’S CORNBREAD DRESSING:
In a frying pan, I melted the butter first and sautéed the chopped onions and celery until tender.
Next, In a big mixing dish, I combined the toast with the cornbread.
Then, I mixed in the onion and celery, as well as the boiling liquid, salt, black pepper, sage, and poultry seasoning.
After that, I added sufficiently turkey gizzard soup to produce a sticky mixture with an onion broom, then I whisked in the eggs and scrape the sauce onto a greased skillet or big pan.
And finally, I baked in 400 degrees Fahrenheit oven for around 30 to 40 minutes, or until the sauce is thoroughly baked.
That’s it!!! it’s so easy, everyone can make the cornbread dressing now, don’t hesitate to try this recipe, and I hope you’ll enjoy it!!!