Recipe: Traditional Southern Cornbread Dressing

Originally published in the Nov. 13, 2013, issue

 

Editor’s Note: This Thanksgiving staple recipe comes to us courtesy of Jessie Welch in Waycross, Ga. It serves six to 10 hungry family members!

Ingredients:

1 cup corn meal
8.5 ounces boxed cornbread mix (we used Jiffy)
6 eggs
¾ cups water, separated
2 cups chicken flavored stuffing mix (we used Stove Top Stuffing mix)
8 pieces wheat bread, torn into pieces
4 stalks celery, chopped
2 large yellow onions, chopped
2.5 cups chicken broth or broth from turkey
¼ cup butter, melted
Pepper to taste
½ teaspoon oregano or sage

Instructions:

1. Preheat oven to 400 degrees Fahrenheit.
2. Beat one egg. Combine with corn meal, cornbread mix and half-cup water in an 8x8-inch baking dish. Bake until brown.
3. Place cooled cornbread in a 10x15-inch roasting pan. Add stuffing mix and torn bread.
4. Preheat oven to 350 degrees Fahrenheit.
5. Sauté celery and onions in one-fourth cup water. Add to bread mixture.
6. Beat remaining eggs. Combine with broth, butter and seasoning and pour over stuffing. Stir to combine.
7. Bake for 30 minutes or until bubbly. Turn on the broiler and place stuffing underneath for about two minutes to brown.