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
DirectionsFor 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.
- 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.
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