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.

  • Easy
  • 60 mins
  • 8 servings
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Ingredients

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
Uses
Occasions
Directions

For the Corn Bread

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

To assemble the dressing

  1. When corn bread has cooled, turn into a large bowl and break up with your fingers, or cut into cubes.
  2. Heat the butter in a Dutch oven or large pot until melted and no longer foamy.
  3. Add the onion, celery, and brine mix and cook, stirring, until tender (remove any of bay leaf at this point).
  4. Stir in the corn bread and toss until well combined.
  5. Stir in, a little at a time, until the stuffing is lightly moist, the egg and chicken stock.
  6. 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.
  7. 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.

Photos taken by Kathryn Herndon at @kniftykat