dressing or stuffing ?? Whatever way you say it, I think we can all agree this is the best part of thanksgiving. If you don’t agree, you haven’t had my grandmother’s classic cornbread dressing (thanks duck!! we call her duck- story for another day). Anyway, all the credit for this recipe goes to her. As well as a big thanks for nourishing our family with this tantalizing recipe for every thanksgiving since i can remember.
HAPPY THANKSGIVING pt. 2
If you didn’t get a chance, check out the first part of this post from last week. Today I am continuing the conversation on how to make it an actually happy thanksgiving free from food anxiety.
Focus on what you are eating and only what you are eating. It can be so easy to compare our plates to those around us: family members, significant others etc. Using someone else’s plate as a guide for how much we should eat is not listening to your own body and choosing the foods and amounts that you want. It is okay to eat more than your spouse, even is he is a male (yeah, it’s true). We can be more or less hungry for so many reasons that it is not fair to our bodies to base that choice after someone else. Chose what amount of food will satisfy you and sit with that choice in contentment.
Tune in next week for the final tips for surviving (and ~thriving) on thanksgiving !!
The ingredients are fairly simple, but the most important thing to note here is that the cornbread must be made in advance. it can be made the same day but just know it must be fully cooked and cooled (I just followed the recipe on the bag of self-rising cornmeal, super simple!). Other than that it is spices and pantry staples + a few produce items- as easy as a Thanksgiving recipe gets!!
The (classic cornbread dressing) Process
Again, the most important part is making sure that the cornbread is completed and cooled. After that, it is just sauteeing the veggies until tender and then adding all the ingredients and mixing until combined! Adding extra broth and several pats of butter over top right before placing in the oven will also make this recipe even more out of this world ( :))) ). Cooking times may vary based on the size of the dish so I would check it at 45 minutes and go from there. You just want the top to be brown and the middle to set. Once set and golden brown it is ready to go. I hope you enjoy this classic cornbread dressing as much as my family does !!
Classic Cornbread Dressing
- 2 batches of cooked and cooled corbread (I used the recipe on the Martha White bag. Use around 6 cups once crumbled)
- 2 slices white bread
- 2 medium onions
- 2 cups celery
- 1 tbsp poultry seasoning
- 1 tbsp dried sage
- 1/4 tsp salt
- 1 can cream of chicken soup
- 4 eggs lightly beaten
- 4 1/2 cups chicken broth
- 1 1/2 sticks butter
- Follow the instructions on the bag of self-rising cornmeal (I used Martha White) and double the recipe. Cook and cool. Once cooled, crumble into breadcrumbs.
- Preheat the oven to 350 degrees and grease a baking dish with butter.
- Chop the onion and celery. In a skillet, melt a stick of butter. Once melted add the chopped celery and onion and saute until tender (around 5 minutes).
- Add the crumbled cornbread, torn pieces of bread, celery and onions, seasonings, can of soup, and chicken broth to a large bowl and stir until combined. Then add in the beaten eggs.
- Add mixture to a baking dish. With the remaining butter add several pats of butter over top and 1/4 cup or so of broth over top before popping in the oven.
- Bake for around an hour checking at 45 mintues and cooking until the top is golden and middle is set. Enjoy !