My mother made this dish several times a year and always on Thanksgiving and Christmas. Hands down she made the best cornbread dressing that I have ever had. Uniquely Southern, this recipe is simple and delicious. It goes well with turkey, chicken, lamb, duck, goose, beef roasts, and game of all types.
- 2 cups of White Lily Buttermilk Cornbread Mix
- 2 eggs
- 1-1/2 cups of buttermilk
- ¼ cup of melted butter
- 2 tablespoons of rubbed sage (3 if you really like sage!)
- 1 bunch of celery chopped fine
- 1 large yellow onion chopped fine (almost grapefruit size)
- 1 stick of butter plus 2 tablespoons
- 1 to 1½ quarts of chicken stock (homemade or Kitchen Basics unsalted)
- Black pepper
- Preheat oven to 350 degrees
- Mix cornbread by adding cornbread mix, eggs, buttermilk, butter to a bowl and incorporating ingredients.
- Heat 2 tbs of butter in a cast-iron skillet in the oven until it sizzles (don't burn the butter)
- Pour cornbread mix into the skillet and bake until the cornbread is set and brown on top
- Heat stock in a pot
- Melt butter in a frying pan
- Add celery and onion and cook until translucent and very slightly brown
- Add sage
- tsp of salt
- tsp of black pepper
- Add 2 cups of simmering broth into frying pan with celery and onions
- Cook until the broth evaporates and mixture starts to barely sizzle
- Repeat adding stock until onion/celery mixture is a wet mushy consistency
- Remove from heat and adjust seasoning with additional salt and pepper as desired
- In a large mixing bowl, breakup cornbread and fold onion and celery mixture into the cornbread pieces
- Add additional broth until the dressing is well mixed and forms a very thick but slightly wet consistency (it should not be runny but adjust to your preference no less)
- Taste and adjust seasoning (you may need some additional salt)
- Transfer to a baking dish and bake mixture at 350 degrees until set and brown on top (you may also freeze the dressing and bake at a later date at 350 until browned on top)
If your dressing seems dry while cooking, spoon a little broth across the top and let it soak in while the top finishes browning.
Some people like to add meat, cooked chestnuts, oysters, boiled eggs, or other ingredients to their dressing. Feel free to experiment. I like adding smoked turkey as it gives the dressing a nice subtle flavor and texture.