Corn Bread Dressing

Corn Bread Dressing

Our flavor rich turkey brine mix perfectly compliments this stuffing. Dried apples, cranberries, allspice, peppercorns, and other spices add a rich aroma and flavor to this Thanksgiving favorite.



60 minutes




8 servings


For the Southern Corn Bread

  • 1 tablespoon vegetable shortening
  • 1 1/4 cups stone-ground cornmeal, preferably white
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 large eggs
  • 2 cups buttermilk

To Make the Dressing (Stuffing)

  • 1 recipe Southern Corn Bread (above)
  • 6 tablespoons butter
  • 1 celery stick, finely chopped (about 1 cup)
  • 1 medium onion, chopped (about 1 cup)
  • 3 heaping tablespoons Rodelle Turkey Brine mix (shake it up beforehand to capture plenty of apple, cranberry, vanilla bean, and bay leaf; along with the salt and spices)
  • 1/3 cup chicken stock
  • 1 egg, well beaten


For the Corn Bread

  • Preheat oven to 450°. Position a rack in the upper third of the oven.
  • Add the shortening into a 9 to 10-inch cast-iron skillet (or less desirably, an 8x8-inch glass baking dish).
  • In a large bowl whisk together the cornmeal, sugar, baking powder,baking soda, and salt.
  • In a small bowl, whisk the eggs until foamy. Add the buttermilk and which until blended.
  • Add the egg mixture to the dry ingredients and whisk until just blended.
  • Place the skillet or baking dish in the oven and heat the shortening until it just starts to smoke.
  • Pour the batter, all at once, into the heated skillet.
  • Bake until the top is browned and the center feels firm when pressed, about 20-25 minutes.
  • Cool on rack.

To assemble the dressing

  • When corn bread has cooled, turn into a large bowl and break up with your fingers, or cut into cubes.
  • Heat the butter in a Dutch oven or large pot until melted and no longer foamy.
  • Add the onion, celery, and brine mix and cook, stirring, until tender (remove any of bay leaf at this point).
  • Stir in the corn bread and toss until well combined.
  • Stir in, a little at a time, until the stuffing is lightly moist, the egg and chicken stock.
  • At this point, if you're not stuffing the bird, you can add up to 1/4 cup roasted turkey drippings to the stuffing for additional flavor.
  • Add back into the cast-iron skillet or baking dish and bake in a 350° oven until top has formed a crust and stuffing is heated through, about 30 minutes.

We recommend serving this Turkey Brine Flavored Corn Bread Dressing with all of your favorite special occasion dishes, and even for a quick side mid-week! Looking for a few of our favorite Thanksgiving dishes that would pair perfectly with this dressing?

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