Southern Cornbread Stuffing

Hey Ya’ll. I want to settle this right now. The best Thanksgiving dish is stuffing. More specifically dressing. You know that old school country dish that’s pressed into the dish and baked so you can eat slices. Crispy, buttery edges and tender inside that’s so full of flavor you can’t help but go back for seconds…and thirds…* whispers * and fourths! In normal years, I will make 2 pans of stuffing because my brother and I can crush a pan by ourselves. This year, it’s a small container, but it will be appreciated nonetheless. Now I’m bringing that same joy to your holiday table.

THE INSPIRATION

My inspiration for this one is actually my Big Mama. Ever since I could remember, she was the person who made dressing and it was my favorite thing on the table. I also could not get dressing like hers anywhere outside of my family. So whenever we stayed home with my Dad’s side for the holidays, I missed the dressing sorely. A couple of years ago, I called my Big Mama and got her recipe. After realizing I loved cornbread stuffing, I decided to create my own recipe that is a little Big Mama, a little Nik and a lot of delicious!

THE DEETS

This recipe is incredibly easy and comes together very quickly. It’s not complicated, but the combination of flavors is complex and what makes everything work. While I usually bake a cornbread in advance and let it get stale, you can also use regular or cornbread breadcrumbs and they work just as well! Using fresh sage in the mix also gives that signature Thanksgiving flavor that makes you go back for more. This is a very simple dish and there’s not many details to go over, so let’s get to the tips so you can have the recipe!

TIPS FOR MAKING

Like I said, this recipe is so easy and comes together very quickly. But I always have a few tips for ya’ll! So let’s jump into those!

• This recipe takes about 45 mins start to finish, but you can save yourself time by making the more liquid component in advance. When you’re ready to make, just combine it with the breadcrumbs and bake!
• I like cornbread and it’s sweetness, but if you’re more traditional, use other breadcrumbs as you desire.
• You can make this vegetarian/vegan by leaving out the meat completely or using a sausage substitute, and changing the butter for a plant based butter, such as country crock and a non-dairy heavy cream sub.

Ok, that’s it for me. So now just go and add this to your line up. It’s sure to be a new holiday tradition that will make everyone remind you to make the stuffing each year. It’s so good, I can’t even describe it. You just have to try it!

Don’t forget to tag me in your photos online @lizeeangel or using #lizeeangel. And as always, comment below and please, like, share and follow me on youtube, instagram, twitter, facebook and pinterest!

stuffing, thanksgiving, christmas, side dishes, cornbread stuffing

Side Dishes, Holiday Sides, Thanksgiving Sides

Southern

Yield: 6

Author: Nik Manning

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Southern Cornbread Dressing

Everyone knows cornbread stuffing is the best side on the thanksgiving table. But around here, we make dressing! This recipe is can be made with homemade cornbread or with dried breadcrumbs and comes together in just about 25 minutes. Full of herbs and aromatics to make this taste like it was cooked in the bird!

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

Ingredients

• 1 dried cornbread recipe (cubed) or 12 oz dried breadcrumbs
• 8oz ground sausage or turkey giblets 
• 1 Small Onion, chopped finely (about 1/2 cup)
• 3 Stalks Celery, chopped finely (about 1/2 cup)
• 3 Cloves Garlic, Chopped finely
• 4 Leaves of Sage, minced
• 1/2 tsp Kosher Salt
• 1/2 tsp Cracked Black Pepper
• 1/2 tsp Smoked Paprika
• 1/2 tsp Smoked Turmeric
• 1/4 cup heavy cream
• 1 cup stock
• 1 tbsp Worcestershire sauce
• 2 tbsp butter, melted

Instructions

1. Preheat oven to 350 and place rack in upper third of oven.
2. Heat a skillet over medium-high heat and when a drop of water beads on the surface, add the meat, pressing it into an evenly flat disk. Cook until sausage easily lifts from pan and is browned and crispy. About 4 minutes
3. Next add in onions and celery and cook until softened and slightly browned. About 4 minutes.
4. Add spices, garlic and sage and cook for another minute or until fragrant.
5. Add the stock, worcestershire and heavy cream and allow to simmer for 2-3 minutes so that the flavors meld. Turn off heat and cover and allow to cool slightly. Taste and adjust for any seasonings
6. Once cooled, combine the bread cubes with the sausage gravy in a large bowl, and stir until all bread is saturated. Press into a baking dish, along with any liquid remaining in the bowl.
7. Pour melted butter over the stuffing in the pan covering as much surface as possible.
8. Bake for 20-25 minutes, or until stuffing is set and top is slightly crispy. Serve warm and Enjoy!

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