Thanksgiving is one of my favorite holiday’s and, unlike most people, I enjoy all the cooking that goes with it. There are so many ways to make dressing but I love the traditional cornbread one I grew up on. No apples, oysters or even bread in this one.
A few years ago my friend Shaun brought dressing to a potluck we had at work and I loved it because it so closely resembled what I grew up eating – only hers included egg and cream of mushroom soup. It’s less than a month from Thanksgiving but I couldn’t wait till then for dressing so I decided to make some on my day off and do a little comparison. In the end I like my mom’s best but when I make it somehow it doesn’t come out right. So when I need to make cornbread dressing I will use Shaun’s because that one comes out well for me and is delicious.
Shaun’s Cornbread Dressing
Ingredients:
1 Tbsp butter
1 cup Celery, diced
1 cup Onion, diced
Chicken Broth (amount used to determine consistency of dressing)
9X13 pan of cooked cornbread, cool and crumble
Poultry Seasoning (to taste)
Pepper (season generously)
Salt (to taste)
Sage (to taste) {be careful to not use too much as it will leave a bitter taste}
1 can Cream of Mushroom Soup
1 Egg, beaten well with 1/2 cup of Milk
Instructions:
Preheat oven to 350 degrees. Heat a pan over medium heat and melt butter. Sauté the onions and celery in butter until translucent. You may add some chicken stock to the sauté if you like. Combine all ingredients together adjusting amount of broth to determine consistency. Place in 9×13 pan and bake at 350 degrees for about 45 minutes to an hour (just watch it so it doesn’t dry out).
***Helpful hint: To save you time on Thanksgiving day, this recipe keeps well overnight. You can prepare it (do not cook), cover and place in refridge overnight and bake the next day. It also freezes well if you would elect to make it days ahead of time.
