I am exhausted. It has been a very long week filled with lots of food and family! Thanksgiving dinner turned out pretty well, but it was a lot of work. My favorite dish is always the stuffing. My Grandma’s Cornbread Dressing could not be easier and it is so tasty! This is great to cook for any holiday dinner or party. Cooking the cornbread the day before makes a huge difference and pulls it all together quickly.
1 pan of savory cornbread (just leave out the sugar)
6 slices of white bread (left out for a couple of hours so it gets a little crunchy – do this in the morning)
2-3 cups of chicken stock
1 large onion, diced
3 celery stalks, diced
2 tablespoons butter
2 eggs, beaten
Salt & pepper
1 teaspoon sage
Pre-heat oven to 400 degrees. Saute celery & onion in butter. Sprinkle with Salt & Pepper. Crumbled the cornbread into a large bowl and tear the white bread into pieces. Add salt & pepper, sage, celery, onion, eggs and chicken stock. Start with 2 cups of chicken stock and if it’s dry, add more. Lightly mix all the ingredients and transfer to a casserole dish. Pour turkey drippings over the top. Bake for 30-40 minutes uncovered until the top is nicely browned.
It really couldn’t be easier and the end result tastes like home! I am also happy to report that my turkey turned out PERFECT. I was so nervous but it was a lot easier than I expected.
What’s your favorite part of Thanksgiving dinner? Later this week I am going to post our favorite vegetarian dinner. Stay tuned! 🙂