For years I hopelessly tried to make a dressing that is at least “close enough” to my mother-in-law’s cornbread dressing. She grew up in Alabama, where they make such dishes. I grew up in Maine… where they… don’t.
She’s given me the recipe (one of those “some of this, a little of that” recipes) but I still couldn’t get it right. (When I say I’ve tried it for years I mean I tried it at Thanksgiving for three years in a row. So, really I had only tried it a few times. But when you ruin Thanksgiving three years in a row it feels like a lot more failures than just three!
Finally, all of that changed.
It happened when my in-laws dropped by to take us out to dinner. (Which is kind of an odd occurrence since they live in Michigan and we live in Tennessee; a story for another time.) I mentioned the trouble I was having with this dressing and I ended up with two very important pieces of information. (I just have to say right here that I’m very thankful that I have in-laws who are nice to me.)
I applied what I learned, and voila! cornbread dressing that could be served from Granny’s table.
Um… well… maybe not quite that good but it’s a fine stand-in for when we can’t be there.
Here’s how it’s done:
Add the sage and chicken broth. It should be pretty moist. It will dry out some as you bake it. I also found that preparing it to this point the day before worked out really well. I think the flavors combined better and it gave me one less thing to do on Thanksgiving day.
If you’ve never made dressing because you thought it was complicated, give this a try. It’s really easy now that I know what to do!
triumphant at last!
- One batch of corn bread (prepared as directed minus the sugar)
- 2 boiled eggs-peeled and diced
- 4-5 stalks celery-chopped small
- 1 medium onion-copped small
- one can chicken broth
- 1 TBSP dried sage
- salt & pepper to taste (taste it first to see where you stand with the salt that’s was already your broth)
- Bake a pan of cornbread and allow it to cool.
- Boil, peel, and chop two eggs.
- Chop the onion and celery into small pieces.
- Break cornbread and 2-3 slices of any other kind of bread into pieces in a large bowl.
- Add the eggs, celery, and onion.
- Add your sage and chicken broth.
- Stir to combine. It should be very moist.
- Bake on 350°for 25-30 minutes.