Recipe courtesy of Gloria Martin
Cornbread Dressing
- Level: Intermediate
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 848
- Total Fat
- 50
- Saturated Fat
- 15
- Carbohydrates
- 63
- Dietary Fiber
- 3
- Sugar
- 2
- Protein
- 36
- Cholesterol
- 191
- Sodium
- 991
- Total: 2 hr 5 min
- Active: 35 min
Ingredients
Homemade Chicken Broth:
1 tablespoon poultry seasoning
3 chicken thighs
2 chicken necks
1 clove garlic, minced
1 sprig sage
1 sprig savory, optional
1 sprig thyme
1/2 sprig rosemary
1/2 onion, chopped
Salt
Dressing:
1/2 cup bacon fat
3 stalks celery, chopped
1/2 onion, chopped
1/4 cup chopped green bell pepper, optional
4 cups day-old cornbread, crumbled
1/2 teaspoon chopped fresh sage or dried sage
1/2 teaspoon chopped fresh thyme or dried thyme
2 slices day-old bread crumbled, optional
Cranberries, strained from can, for serving
Chopped pecans or walnuts, for serving
Sauteed oysters or diced cooked chicken, for serving
Directions
- For the homemade chicken broth: Combine the poultry seasoning, chicken thighs, chicken necks, garlic, sage, savory if using, thyme, rosemary, onions, 1/2 teaspoon salt and 8 cups water in a large pot. Bring to a boil over medium heat. Lower the heat and simmer for 1 hour. Strain and set aside.
- For the dressing: Preheat the oven to 350 degrees F.
- Heat the bacon fat in a large saute pan. Add the celery, onions and green peppers if using, and saute until the onions are translucent. Add 1 cup of the homemade chicken broth, the cornbread, sage, thyme and day-old bread if using; stir to combine. Pour into an 8-by-8-inch ovenproof baking dish; the mixture will be moist. Bake until browned at the edges, about 30 minutes.
- Serve with cranberries, pecans or walnuts, and oysters or chicken.