For the last few years I've made Emeril's Cornbread Dressing with Andouille Sausage. Great recipe, love it! However, this year I'd like to try something new but still use cornbread and keep the Southern slant on it. I'll also do a stuffing and this year that will be Tyler Florence's Sage Sausage and Apple. Any suggestions?
Here's the recipe that's been in our Texas family for years. I double the poultry seasoning and add rubbed sage (we love sage). Browning the crumbled cornbread is a bit of a pain; but it brings out the nuttiness and improves the texture; firm but not "packy".
Mrs. Bush's Cornbread Dressing
Recipe By :Edith Bush
Serving Size : 1 Preparation Time :0:00
Categories : Dressing
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 ea Corn bread muffin receips-Pioneer Yellow works well
2 c celery stalks & some leaves -- chopped
2 c green onions w/ some tops -- chopped
1 c onion -- chopped
3 ea chicken bouillon cube
1 1/2 tsp salt
2 tsp sugar
2 tsp poultry seasoning
6 slices Roman Meal Bread -- torn & dried
3 ea eggs -- slightly beaten
3 c stock
2 ea giblet packages
Prepare corn bread a day ahead.
Boil giblets to have stock for dressing (& gravy).
Saute celery & onions in a little bacon grease or butter until yellow or very lightly browned. Cover while doing this so that steam will form. Add stock & let simmer until just tender, not soft.
Add bouillon cubes to mixture.
Crumble corn bread
Heat heavy pan with a little grease until medium hot. Add corn bread and stir until lightly browned (use a pancake turner). Watch closely so it doesn't burn.
Add salt, sugar & poultry seasoning and toss lightly to mix.
Add dried bread.
Add celery mixture and mix.
Pour on stock and toss getting mixture mushy; but not soupy.
Add beaten eggs and blend in gently.
Bake in covered, shallow pan or bird at 350 for about an hour
Sometimes a recipe will call for a box of Jiffy Corn Muffin Mix.
Here's a clone recipe you can make at home.
This recipe is equal to one 8.5 ounce box of Jiffy Corn Muffin Mix
Jiffy Corn Muffin Mix Clone
Makes 8.5 ounces (equal to 1-box of Jiffy Corn Muffin Mix)
Makes 1-1/2 cups of mix
Makes 6 corn muffins
2/3 cup all purpose flour
1/2 cup yellow corn meal
3 Tbsp granulated sugar
1 Tbsp baking powder
1/4 tsp salt
2 Tbsp vegetable oil
Combine flour, corn meal, sugar, baking powder
and salt. Mix well with whisk.
Whisk in vegetable oil and mix until dry mixture
is smooth and lumps are gone.
To make corn muffins:
Preheat oven to 400F.
Combine above mixture with:
1/3 cup milk
Fill muffin tins 1/2 full.
Bake 15-20 minutes
Makes 6 muffins.
If you are using this Jiffy Corn Muffing Mix Clone in another recipe, leave out the
egg and milk.
my mom always makes the cornbread a day ahead in a cast iron skillet in the oven. does not use sugar enough to make it sweet (which I think jiffy mix is). her other ingredient (other than the veggies) is pepperidge farm herb stuffing mix (the big bag, not the "instant"). melted butter, eggs, sauteed celery, onions, and a little poultry seasoning. broth to soften. bake. simple, but it is good to me!
re: Chew on That
One explanation that I've sometimes heard, that I actually consider kind of fun, is that in Victorian times, "stuffing" was considered a vulgar word. As in stuffed right up that old turkey, you know, and no proper woman wanted to admit to doing that sort of thing, even in the privacy of her own kitchen. Nice visual?
So the word "dressing" had to be used in polite society.