Cornbread Dressing

Name: Cornbread Dressing
Prep time: 1 d 1 h 40 min
Cook time: 1 d 1 h 40 min
Total time: 1 d 1 h 40 min
Yield: 12
Cuisine: Southern
Ingredients: 1 Tbsp baking powder; 1 teaspoons baking soda; 1 stick butter; 237 milliliters buttermilk; 2 carrots, peeled and very finely diced; 473 milliliters finely diced celery (leaves included); 1 loaf crusty French bread, diced into 1-inch cubes; 118 milliliters all-purpose flour; 59 milliliters fresh parsley leaves, chopped; 2 teaspoons fresh rosemary, chopped; 0 teaspoons ground sage; 1 teaspoons ground thyme; 12 servings Kosher salt; 946 milliliters low-sodium chicken broth, plus more if needed; 118 milliliters milk; 1 large onion, diced; 1 teaspoon salt; 59 milliliters shortening; 0 teaspoons turmeric; 1 whole egg; 237 milliliters yellow cornmeal

The recipe Cornbread Dressing could satisfy your Southern craving in around 25 hours and 40 minutes. This side dish has 320 calories, 9g of protein, and 15g of fat per serving. This vegetarian recipe serves 12. Head to the store and pick up flour, shortening, ground thyme, and a few other things to make it today.

Instructions

Spread the Skillet Cornbread and French bread cubes out on 2 baking sheets and let them dry for about 24 hours until totally crisp. Once dry, transfer the cubes to a large mixing bowl and toss to mix them up a bit.

Ingredients you will need

Skillet Cornbread

French Bread

Spread

Equipment you will use

Baking Sheet

Mixing Bowl

Frying Pan

Preheat the oven to 350 degrees F.

Equipment you will use

Oven

Warm up a large skillet or Dutch oven over medium heat and add the butter. When it's melted, add the celery, carrots and onions, and cook for a few minutes until the onions are almost translucent, about 6 minutes.

Ingredients you will need

Carrot

Butter

Celery

Onion

Equipment you will use

Dutch Oven

Frying Pan

Add the chicken broth and bring to a boil. Reduce the heat to low and add the rosemary, thyme, sage and turmeric. Gradually ladle the broth mixture into the bread, tossing lightly as you go. Keep gradually adding the broth mixture, tasting as you go and adding more seasoning and herbs if needed.

Ingredients you will need

Broth

Seasoning

Rosemary

Turmeric

Bread

Herbs

Thyme

Sage

Equipment you will use

Ladle

Add salt carefully. You don't want to over salt your stuffing. If the mixture is not quite moist enough, add a bit more chicken broth and stir. Stir in the fresh parsley.

Ingredients you will need

Chicken Broth

Fresh Parsley

Stuffing

Salt

Place the dressing in a rectangular baking dish and bake until golden brown on top, 20 to 25 minutes.

Equipment you will use

Baking Pan

Oven

Preheat the oven to 450 degrees F.

Equipment you will use

Oven

Melt 2 tablespoons of the shortening in a cast-iron skillet. In a large mixing bowl, combine the cornmeal, flour, baking powder, salt and baking soda. In a separate bowl, whisk together the buttermilk, milk and egg until fully combined. Slowly incorporate the wet ingredients into the dry, stirring until well combined. Melt the remaining 1/4 cup melted shortening and add to the batter, stirring constantly.

Ingredients you will need

Baking Soda

Buttermilk

Shortening

Cornmeal

All Purpose Flour

Milk

Salt

Egg

Equipment you will use

Mixing Bowl

Frying Pan

Whisk

Pour into the hot skillet, smoothing the surface with a spatula.

Equipment you will use

Frying Pan

Spatula

Place in the oven and bake until golden brown on top, 20 to 25 minutes.

Equipment you will use

Oven

Equipment

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Southern works really well with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. You could try Brundlmayer Steinmassl Riesling. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 39 dollars per bottle.