Description of this recipe: This Southern Dressing recipe is a classic, comforting dish perfect for Thanksgiving or any holiday meal. It starts with a homemade cornbread base, enriched with savory vegetables, chicken broth, and a blend of warm spices.
Why you will love this recipe: This dressing is incredibly flavorful, moist, and satisfying. The cornbread adds a delightful texture, and the combination of seasonings creates a truly unforgettable taste. It’s a dish that evokes memories of family gatherings and holiday feasts, making it a true centerpiece of any special occasion. This recipe is approachable and rewarding, guaranteeing a delicious outcome that will impress your guests and become a cherished family tradition.
Introduction
Southern Dressing, often mistakenly called “stuffing” outside the South, is a cornerstone of Southern cuisine, particularly during the holidays. The difference between dressing and stuffing lies primarily in the method of cooking: stuffing is cooked inside the bird, while dressing is baked separately in a dish. Southern dressing also typically features cornbread as its primary base, lending a unique sweetness and texture that sets it apart from bread-based stuffings. This recipe provides a time-honored version, utilizing a simple yet flavorful cornbread baked in a skillet and then transformed into a savory, moist dressing. The use of condensed cream of chicken soup adds a creamy richness and acts as a binding agent, while the poultry seasoning and fresh vegetables contribute depth and aroma. Preparing this Southern Dressing is a labor of love that results in a dish that is both comforting and sophisticated, a true testament to Southern culinary heritage.
Ingredients:
For the Cornbread:
- 1 cup all-purpose flour
- 1 cup cornmeal
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1/4 cup canola oil
For the Dressing:
- 1 tablespoon canola oil
- 1 medium onion, chopped
- 2 celery ribs, chopped
- 3 large eggs
- 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
- 3 teaspoons poultry seasoning
- 1 teaspoon pepper
- 1/2 teaspoon salt
- 2 cups chicken broth
Preparation:
Step 1: Prepare the Cornbread Batter
In a large bowl, whisk together the flour, cornmeal, baking powder, and salt. Ensuring these dry ingredients are well combined is crucial for even rising and a consistent texture in the cornbread. Using a whisk helps prevent lumps from forming. In a separate bowl, whisk the eggs and buttermilk until they are fully incorporated. This wet mixture adds moisture and richness to the cornbread.
Step 2: Bake the Cornbread
Pour the ¼ cup of canola oil into an 8-inch ovenproof skillet. Place the skillet in the preheated oven (400°F) for about 4 minutes. Heating the oil in the skillet before adding the batter is essential for achieving a crispy, golden-brown crust on the bottom of the cornbread. While the oil is heating, gently add the buttermilk mixture to the flour mixture. Stir just until moistened. It’s vital not to overmix the batter, as this can result in a tough cornbread. A few lumps are perfectly acceptable. Carefully remove the hot skillet from the oven and tilt and rotate it to coat the bottom evenly with the hot oil. This prevents the cornbread from sticking and ensures a beautifully browned surface. Pour the batter into the hot skillet and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Step 3: Cool and Crumble the Cornbread
Once the cornbread is baked, remove it from the oven and let it cool completely in the pan on a wire rack. This cooling process allows the cornbread to firm up, making it easier to crumble without falling apart. Once cooled, coarsely crumble the cornbread into a large bowl. The size of the crumbles will affect the texture of the final dressing, so aim for a mixture of small and medium-sized pieces.
Step 4: Sauté the Vegetables and Combine
Reduce the oven temperature to 350°F. While the cornbread cools, prepare the vegetable mixture. In a large skillet, heat the 1 tablespoon of canola oil over medium-high heat. Add the chopped onion and celery and cook, stirring occasionally, for 4-6 minutes, or until the vegetables are tender. Sautéing the vegetables softens them and releases their aromatic flavors, which will permeate the entire dressing. Remove the skillet from the heat.
Step 5: Assemble and Bake the Dressing
Add the crumbled cornbread to the skillet with the sautéed vegetables and toss to combine. Ensure that the cornbread is evenly distributed with the onions and celery. In a small bowl, whisk together the eggs, condensed cream of chicken soup, poultry seasoning, pepper, and salt. Pour this mixture over the cornbread and vegetable mixture in the skillet. Gently stir to combine, ensuring that all the cornbread is evenly moistened. Stir in the chicken broth, adding it gradually until the mixture is moist but not soggy.
Transfer the mixture to a greased 13×9-inch baking dish. Spread the dressing evenly in the dish. Bake for 45-55 minutes, or until the top is lightly browned and the dressing is set. Check for doneness by inserting a knife into the center; it should come out clean.
COOKING Rating:
- Ease of Preparation: Medium
- Flavor Profile: Savory, slightly sweet, rich, and comforting
- Overall: A quintessential Southern dish that is sure to impress
Serving Suggestions:
Serve the Southern Dressing warm as a side dish alongside your Thanksgiving turkey, ham, or roasted chicken. It pairs well with gravy, cranberry sauce, mashed potatoes, and green bean casserole. Garnish with fresh parsley or sage for an added touch of elegance.
Tips:
- Make Ahead: The cornbread can be baked a day in advance and stored at room temperature in an airtight container. This will save time on the day you plan to make the dressing.
- Variations: Feel free to add other vegetables to the dressing, such as bell peppers, mushrooms, or carrots. You can also add cooked sausage or crumbled bacon for a heartier flavor.
- Broth: Adjust the amount of chicken broth as needed to achieve the desired consistency. The dressing should be moist but not soupy.
- Cream of Soup Variation: For a richer flavor, substitute one can of cream of chicken soup with cream of mushroom soup.
- Storage: Leftover dressing can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Prep Time:
- 20 minutes
Cook Time:
- Cornbread: 20-25 minutes
- Dressing: 45-55 minutes
Total Time:
- 1 hour 25 minutes – 1 hour 40 minutes
Nutritional Information: (approximate, per serving)
- Calories: 350-400
- Protein: 15-20g
- Sodium: 800-1000mg (dependent on sodium content of chicken broth and soup)
Conclusion
This Southern Dressing recipe is more than just a side dish; it’s a symbol of tradition, family, and shared meals. Its blend of cornbread, vegetables, and savory seasonings creates a truly comforting and satisfying experience. Whether you’re hosting a Thanksgiving feast or simply looking for a taste of Southern hospitality, this recipe is sure to become a cherished favorite. The process, from baking the golden cornbread to the final bake in the oven, is rewarding and produces a dish that is both nostalgic and delicious. Enjoy the process of creating this culinary masterpiece and savor the flavors of the South!
Questions and Answers About This Recipe:
Q1: Can I use store-bought cornbread instead of making it from scratch?
A: While using store-bought cornbread is an option for convenience, the homemade cornbread really elevates the flavor and texture of the dressing. Store-bought cornbread often contains preservatives and can be drier than homemade. If you do opt for store-bought, choose a plain cornbread with a slightly sweet flavor. Also, be mindful that store-bought cornbread might not absorb the broth as effectively, so adjust the amount of broth accordingly to avoid a soggy dressing. Baking the cornbread yourself allows you to control the ingredients and ensure a moist, flavorful base for your dressing.
Q2: Is it possible to make this dressing vegetarian?
A: Absolutely! To make this dressing vegetarian, you can substitute the condensed cream of chicken soup with condensed cream of mushroom soup or cream of celery soup. Also, replace the chicken broth with vegetable broth. Consider adding sauteed mushrooms and extra vegetables like bell peppers and carrots to enhance the flavor and add more substance. Ensure that the vegetarian soup base you choose complements the other flavors in the dressing.
Q3: How can I prevent the dressing from drying out while baking?
A: Preventing dryness is crucial for a delicious dressing. Ensure the dressing is moist before baking by adding enough chicken broth. Cover the baking dish with aluminum foil for the first half of the baking time. This will trap moisture and prevent the top from browning too quickly. Remove the foil for the last 15-20 minutes to allow the top to brown. If you notice the dressing is starting to dry out during baking, you can add a little more chicken broth to keep it moist. Also, avoid overbaking, as this can lead to a dry dressing.
Q4: Can I freeze leftover Southern Dressing?
A: Yes, you can freeze leftover Southern Dressing for up to 2-3 months. Allow the dressing to cool completely before transferring it to an airtight container or freezer bag. To reheat, thaw the dressing in the refrigerator overnight and bake in a preheated oven at 350°F for about 20-30 minutes, or until heated through. You can also reheat it in the microwave, but the texture might be slightly softer. Adding a splash of chicken broth while reheating can help restore moisture.
Q5: What other spices can I add to customize the flavor?
A: The beauty of Southern Dressing is that it can be easily customized to suit your taste. Consider adding dried herbs like sage, thyme, or rosemary for a more savory flavor. A pinch of cayenne pepper can add a subtle kick of heat. Some people also like to add a touch of nutmeg or cloves for a warm, aromatic note. Experiment with different spice combinations to find your perfect flavor profile. Just remember to add spices in moderation so they don’t overpower the other ingredients.
