My parents always make stuffing and dressing with cornbread and biscuits. I’ve always been adamant that we have cornbread stuffing, not the white bread stuff on Thanksgiving. Down here a lot of people use cornbread only so we adapted our recipe to use only cornbread to see if maybe they knew something we didn’t.
I thought it was pretty tasty, but it just didn’t have the same texture. Greg didn’t like the chicken in the dressing, but thought sausage would have worked. Bottom line, this is good. But mine is better.
- 2 batchs simple cornbread
- 1 large onion, diced
- 1 cup shredded, cooked chicken
- 4 tbsp fresh chopped sage
- 1 celery rib, chopped fine
- 3 garlic cloves, diced
- 2 cup chicken broth
- 1 egg
- salt and pepper to taste
Cook cornbread one to two days before you plan to make the stuffing. Allow to cool, then crumble the breads in a large bowl to dry out. Some large chunks are fine. (We normally put the bowl in the oven, and make sure to pull it out if we need to cook something.) Mix the bread, sage, onion, celery, garlic and broth together. Season with salt and pepper. The mix will be wet, but should still be a bit crumbly too. Stuff the neck and body cavities with as much of the stuffing as you can. Cook the bird as you normally would. For the dressing, add the rest of the broth, the shredded chicken and the egg to the remaining bread mix. Stir to incorporate. Season with salt and pepper to taste. The size of the pan you need will depend on how big the bird was. You’ll want the dressing to be about an inch to an inch and a half tall in the pan, so a 2 1/2 to 3-quart casserole dish would work well for a larger bird. Make sure to grease the pan and smooth the dressing into the pan. Cook for about 45 minutes at 350. The edges should be crisp and the top golden.