CHARLOTTE'S SOUTHERN CORNBREAD DRESSING

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Charlotte's Southern Cornbread Dressing image

Straight out of NW Alabama, this is my wife's signature dish at hollidays. Mind you, I stole this from her, so I'm hoping and trusting the amounts are accurate.

Provided by Red_Apple_Guy

Categories     Grains

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 13

4 cups cornbread mix (She uses White Lilly)
1 quart buttermilk
2 eggs
2 large sweet onions, chopped (sweet onions like Vidalia)
1/2 celery heart, chopped
3/8 cup butter
2 tablespoons ground sage (or to taste, we like sage a lot)
1 cup turkey stock (she uses pan drippings)
1 (10 1/2 ounce) can cream of chicken soup
6 ounces evaporated milk
1 1/2 cups chicken broth (or until moist)
3 hard-boiled eggs (or more to your liking)
salt and pepper

Steps:

  • Make two recipes of cornbread according to the mix directions (amounts listed are for 2 recipes).
  • Crumble cornbread into the roasting pan used for a turkey with turkey crust left in the pan (or large, shallow casserole baking dish).
  • Fry the onions and celery in 3/4 stick of butter until tender.
  • Add to cornbread and mix well.
  • Add sage, dripping, cream of chicken soup, evaportated milk, eggs and broth.
  • Taste and adjust seasonings like salt and pepper and sage.
  • Mix well and wet the surface using extra broth and the back of a spoon to smooth.
  • Bake at 350 F until thick and browned on top. Dressing should be moist.
  • Serve with giblet gravy.

Nutrition Facts : Calories 172.4, Fat 11.3, SaturatedFat 5.9, Cholesterol 102.2, Sodium 448.6, Carbohydrate 10, Fiber 0.6, Sugar 5.4, Protein 7.9

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    #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #north-american     #stuffings-dressings     #side-dishes     #american     #southern-united-states     #oven     #heirloom-historical     #holiday-event     #grains     #pasta-rice-and-grains     #equipment     #number-of-servings     #4-hours-or-less

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