Cornbread Dressing for Turkey

The art of a recipe is usually "about 1/4 this and about 1/2 that," so this won't be "exact," but it is how I made this year's dressing at least! For my daughter who requested I save this recipe, I hope sharing it on here helps. It is similar to how my mom and her dad made dressing, which was also something they did from memory. The key ingredients that make this special are the butter, onions, celery, and poultry seasoning. It tastes like home to me! 

Make a batch of yellow cornbread. You can use the recipe on the package, or something like this recipe (below). If you want it to be "authentic," then bake it in a black caste-iron skillet in the oven. The crust is golden-brown and the bread is savory, not sweet. Some recipes call for sugar, but the more sugar you use, the more it will taste like cake. 😉 If you don't have buttermilk, then find a recipe that uses milk.

Cornbread Ingredients:

4 tablespoons bacon drippings or vegetable oil 2 cups of cornmeal (yellow)
½ cup all-purpose flour 
1 tablespoon baking powder 
1 teaspoon salt 
1 egg 
2 cups buttermilk 

Instructions:

1. Preheat the oven to 450°F. Put the drippings or oil in a large (10-inch) cast-iron skillet and place in the oven as it preheats.
2. In a large bowl, stir together the cornmeal, flour, baking powder, and salt. Whisk together the egg and buttermilk then stir into the dry ingredients. 
3. Take the skillet out of oven, and pour the hot oil into the batter and stir until well combined.
4. Pour the batter into the skillet and bake for 20 minutes. Cornbread should be brown on top and pulling away from the sides of the skillet. 

Dressing:

1. Lightly toast about 8-10 slices of white bread. Cut these into small pieces, or tear apart. In a large mixing bowl, crumble up the cornbread in small pieces and mix in the toast. Set this aside.
2. Prepare 2 large onions, diced very fine, and about 6 stalks celery, diced very fine.
3. Melt about 1/2 stick of butter in a large skillet, saute the onions and celery about 5 minutes until softened. Lightly salt this a little while it is cooking. Pour the vegetables, including any remaining butter within the skillet into the bread mixture. 
4. Add 1 tsp. poultry seasoning, 1 tsp. salt. Stir well to combine. Add about 4 cups of chicken stock (make with bouillon or use a pre-packaged box of good-quality stock).
5. Mix this very well and pour it into a buttered or lightly greased casserole dish (about 9 x 13). The dressing should be wet and well covered in chicken stock so it is not dry, but not standing in liquid.
6. Bake at 350 degrees for 45 minutes to an hour until it is golden brown on the top and the edges lightly browned. Serve with cranberry salad or canned cranberry.

Another recipe here from the New York Times to compare