For the first time in a long time, I made cornbread dressing and cooked it in the oven instead of the bird.  It made a nice addition to our Thanksgiving menu, but I am providing the recipe here and now so that you might consider it for your Christmas table.  This version of the Southern favorite contains bacon and nuts if you like. Plus, if you prefer, it will be perfect stuffed into your turkey’s cavity.

Corn Bread Dressing

 

Author: Dennis Killebrew

Cuisine: American

Prep time:  60 mins

Cook time:  50 mins

Total time:  1 hour 50 mins

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Ingredients

• 1 Pan Yellow Corn Bread, Crumbled (Recipe Follows)
• 8¾" Thick Slices of French Bread, Toasted and Shredded by Hand
• 12 Club Crackers Crushed
• 1¾ Cups Finely Chopped Celery
• 1½ Cups Finely Chopped Yellow Onion
• 2 Cloves Garlic Finely Chopped
• 1 Stick Unsalted Butter
• ½ Teaspoon Salt
• 6 Twists of the Black Pepper Grinder
• 8 Ounces (By Weight) Bacon, Pan Fried and Crumbled Finely
• 4 Cups Chicken Stock
• 5 Eggs beaten with ¼ Cup Half & Half
• 1 - 2 Teaspoons Poultry Seasoning
• 1 Teaspoon Rubbed Sage (Optional)
• ½ Cup Chopped Walnuts or Pecans (Optional)

Instructions

1. Corn Bread: Measure 1¼ Cup Yellow Corn Meal, ¾ Cup All Purpose Flour, ½ Teaspoon Salt and 4 Teaspoons Baking Powder into a bowl and stir well to mix. Add 2 Tablespoons Oil, 2 beaten Eggs and 1 Cup Milk; stir to mix and moisten. Pour into a cake pan and bake at 350 until a toothpick inserted in the middle comes out clean; about 25 minutes.
2. Put all ingredients except the Poultry Seasoning and Sage into a large mixing bowl and stir well to combine. Add 1 teaspoon Poultry Seasoning and stir well. Taste and correct for salt and Poultry Seasoning/Sage.
3. Add the egg and Half and Half to the bowl and mix thoroughly. Pour into a 9" x 13" x 3" bake pan or casserole and bake at 350 degrees for 50 minutes. Do not over cook. The idea is to end up with a moist dressing. To accomplish that, remove the pan before the entire top surface looks dry (a little moist looking in the middle, dry around the outside OK; check for 165 degrees for safety).
4. Dressing may be stuffed into the cavity of a turkey before roasting. "Food Safety" rules do not support this, but I have never had a problem. Just make sure the stuffing rises to 165 degrees internally.

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Dressing before Baking