Being a Northerner, the first time I heard about “dressing,” I thought it referred to the stuff you pour over a salad. But I was then schooled that it is the Southern variation of the holy grail of carby sides: stuffing. The difference between the two is that stuffing is usually made with bread crumbs whereas dressing is usually made from cornbread with a few eggs added to the mix – it’s also typically more moist than stuffing. The secret to making the mist flavorful dressing is by using Better Than Bouillon Turkey Base and topping it off with a variation of Better Than Gravy. It also doesn’t get easier to prepare, making sure your table is always fully dressed with a smile.
This post was sponsored by Better Than Bouillon/Summit Hill Foods.
Watch The Video!
Make The Broth
Sauté The Veggies
Make The Dressing Mixture
Bake The Dressing
Get on the Gravy Train
Serve The Dressing
The Taste Test
Classic Cornbread Dressing
Being a Northerner, the first time I heard about "dressing," I thought it referred to the stuff you pour over a salad. But I was then schooled that it is the Southern variation of the holy grail of carby sides: stuffing. The difference between the two is that stuffing is usually made with bread crumbs whereas dressing is usually made from cornbread with a few eggs added to the mix - it's also typically more moist than stuffing. The secret to making the mist flavorful dressing is by using Better Than Bouillon Turkey Base and topping it off with a variation of Better Than Gravy. It also doesn't get easier to prepare, making sure your table is always fully dressed with a smile.
Ingredients
- 3 tablespoons salted butter, plus more for greasing
- 3 ribs celery, sliced
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 2 large eggs, lightly beaten
- 1-2 cups turkey broth (I use 1-2 teaspoons Better Than Bouillon Turkey Base + 1-2 cups water), see Jeff's Tips below
- 1 tablespoon dried or rubbed sage
- 1 teaspoon seasoned salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon poultry seasoning or herbs de Provence
- 4 cups cornbread, crumbled (see Jeff's Tips)
- Better Than Gravy (any flavor) or your favorite gravy, warmed for serving
Instructions
- Preheat oven to 350°.
- Add the butter to a large skillet or frying pan over medium heat. Once melted, add the celery, onion and bell pepper and sauté for 8 minutes, until softened.
- Add the crumbled cornbread to a large mixing bowl and top with the buttery, sautéed onion and celery as well as the beaten eggs, turkey broth, sage, seasoned salt, black pepper, and poultry seasoning. Mix until well combined. (NOTE: Depending on how much broth you added, the mixture may be a little runny - almost like a batter).
- Generously grease an 11x7 casserole dish with butter or nonstick cooking spray (both the bottom and the sides). Then, add the cornbread mixture into the casserole dish and use a silicone or wooden spatula to it spread evenly into the dish.
- Bake, uncovered on the center rack, for 40-60 minutes, or until it firms up nicely (see Jeff's Tips below).
- Serve topped with warmed Better Than Gravy, if desired. The perfect side to my Turkey Breast and Butternut Squash Risotto!
Jeffrey's Tips
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The cornbread you use will determine how sweet or savory this dressing will be. Use your favorite recipe or even grab some corn muffins and rip/chop/crumble them up in a pinch!
The dressing will more firm rather than moist if you use 1 cup of broth instead of 2. It will also be more firm and more well-done if you bake it longer than more than 40 minutes (up to 60 minutes).
Want this dressing vegetarian? Use a meat-free Better Than Bouillon base flavor - there are many!
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