Kitchen

[denisemb]

OK, ya'll are allowed to laugh at me - but, I've never had cornbread dressing.

Does it have a sweet type flavor to it? I'm a no-frills savory bread stuffing gal (no giblets, no fruit, just bread, onion, celery, broth, seasoning.)

[Barbarainnc]

Well, cornbread is a kind of bread.

Jiffy Cornbread Mix is a tad sweet by itself, but not with the onions and celery and poultry seasoning.

Another secret is DON'T pack it in the pan. Just lightly spread it around in the pan.

[oceantown]

Favorite Bread Stuffing

We usually put this in the oven after taking out the turkey. It can heat in the oven while the turkey is resting. This is so delicious!

I leave the cubed day old bread out over night in order to dry a little. If you live in a very humid climate, that may not work. Dry slightly in oven.

Ingredients:

12 cups day old good quality bread, cubed (white bread, or half white and half whole wheat)

(Cut bread in fairly small cubes and put on a couple cookie sheets, covered loosely with wax paper, and let set overnight on kitchen counter to get a little dry, or very lightly dry in a warm oven.)

2 cups chopped onion

3 cups chopped celery

1 cup chopped fresh parsley

1 cup butter

1 1/2 teaspoon sage (or more, to taste)

1 teaspoon thyme

1 teaspoon marjoram

1/2 teaspoon pepper

1 1/2 teaspoon salt

1. Cook onion, celery, and parsley in butter until onion is tender but not brown. Add spices to butter mixture and stir.

2. Add butter mixture to bread cubes in a large casserole or baking pan or roaster, and toss well.

3. Bake at 350 degrees until hot, maybe 20-30 minutes. Cover loosely with foil if it begins to brown too much.

[ccassaday]

I never thought of docturing up stove top. That is what we usually make. Question about using the pepperidge farms. What flavors are best. The country and the sage and herb sound good. Also what about preparing it the night before then cooking it the next day.

[ccassaday]

Or would it be best to cook it the night before and just rehear it.

[HonnyBrown]

On 10/23/2014 RespectLife said:

Thanks HonnyBrown for your post! That is something really different that I have never tried before!

I don't have a real cast iron skillet. Any suggestions on what other type of pan I could cook the cornbread in? I do have one of those 'light weight' cast iron skillets...but I am not sure if it can take that hot of an oven at 450?

Any thoughts would be appreciated! TIA

I have southern roots. I would be disowned if I made cornbread in anything but cast iron!

The recipe, as is, is very rich. I lightened it a little so I could put gravy on it.

I'm going to try your recipe this Christmas!

[BooBoo2]

On 10/23/2014 ccassaday said: I never thought of docturing up stove top. That is what we usually make. Question about using the pepperidge farms. What flavors are best. The country and the sage and herb sound good. Also what about preparing it the night before then cooking it the next day.

You can do it the day before although I prefer it the day of. You can leave the bread chunks out to dry the night before, sauté the veggies also then the day of put everything together. But you can make the day before but when you heat it back up just do it gently so you don't dry it out.

I always make the "doctored up" Stove Top. No other spices needed, sauté veggies and add extra bread (dried well) with broth or stock. Very easy and good.

[BooBoo2]

About Pepperidge Farms, I treat it almost the same as Stove Top although I think I like the seasonings in the ST. more than PF. The key to using either is to make sure to add your own dried bread and sautéed veggies.

[Big Sister]

My mom made the best stuffing/dressing. The secret was adding SAGE to the ingredients.

It has to have SAGE.

[Mary Bailey]

I add sauteed onions and celery and cooked hot pork sausage to stovetop stuffing (name brand or store brand) turkey flavor.

For me this is the most reliable way to get the same results every year. Much easier semi-homemade.