jiffy cornbread dressing with poultry seasoning

Cooked, crumbled cornbread, along with a couple other bread-like ingredients (saltines and breadcrumbs).I’ll start with an overview of what makes up this cornbread dressing before going into a bit more detail about each component. It becomes an entirely different, delicious dish with little in common from the original cornbread it came from! What’s in this cornbread dressing?

You bake the cornbread crumble it up and add all kinds of meat, veggies, and herbs mix in some broth to keep the mixture moist, and rebake it. So what is cornbread dressing anyway? Think of it a bit like refried beans, except it’s rebaked cornbread instead. But the flavor blew me away! (side note: yes, it’s very difficult to photograph brown foods so they look appetizing! Hopefully I did a decent job!) It was basically a solid brown mass you cut into pieces like a cake. I’ll admit, when I first saw a pan of my in-laws’ Southern cornbread dressing, it didn’t look that appealing to me. Win-win! About Southern Cornbread Dressing You can get that extra turkey-flavored goodness in your (separately-cooked) dressing by topping it with some delicious gravy made from your turkey drippings. You may get some additional turkey flavor in the stuffing, but at what cost? Not worth it. In doing so, your turkey may end up having to be overcooked, and nobody wants a dry turkey. In order to be properly cooked, the center of your stuffing, if stuffed inside a raw bird, must reach a safe temperature of 165 degrees Fahrenheit, the same temperature as your fully-cooked turkey. That’s also what I recommend doing, and I’ll tell you why. I, and my in-laws, make this in a casserole dish, so I’m calling it a cornbread dressing. So really this one could be either a cornbread stuffing or a cornbread dressing, depending on where you cook it. If it’s baked separately in a casserole dish or baking pan, it’s a dressing. If it’s stuffed inside the bird to cook, it’s stuffing. The only real difference between dressing and stuffing isn’t what it is, but where. Since then, I’ve learned there technically is a difference, albeit a small one. What did they think it was, a vinaigrette or something? I always called it stuffing and thought it was weird when people called their stuffing “dressing”. Okay, I wondered about this for a long time too. But this one is my favorite du jour (my husband’s favorite too!) and boy is it good! So is it dressing or stuffing? Really, I’ve almost never met a dressing or stuffing I didn’t like. Then I was introduced to my sister’s in-laws’ unique sourdough sun-dried tomato artichoke stuffing and I was hooked! I made it for years.īut most recently, when I had my first Thanksgiving dinner years ago with my own future in-laws, I tasted their traditional Southern cornbread dressing and just couldn’t get enough. I grew up eating and adoring boxed Stovetop stuffing, sometimes with a few extras thrown in like pecans or cranberries. But what exactly that looks like may be different on each family’s table! Easy to make and freeze in advance, it’s a must-have holiday side for Thanksgiving, Christmas, and Easter!ĭressing or stuffing is one of those side dishes most people agree is a delicious necessity at the holidays. Uncover for last 15 - 20 minutes for a crusty top.Old fashioned Southern cornbread dressing uses either homemade buttermilk skillet cornbread or Jiffy corn muffin mix! This dish is loaded with beef, pork, poultry seasoning, and sage for a sausage-like flavor.

Bake in oven at 350☏ for 35 to 40 minutes, until 150☏ in the middle.

Mix in broth, a half-cup at a time, until stuffing is moistened to your liking.Add the vegetable mixture from the skillet, bacon, parsley, sage, rosemary and butter to the dish.Place cornbread cubes into a greased 9 x 13 inch baking dish or 3 quart casserole dish. Add the celery and garlic and cook until celery is soft, about 5 minutes. Add onions to skillet and cook, stirring often, until soft, about 5 minutes.Pour the bacon fat into a measuring cup and add enough olive oil to make ¼ cup. Cook bacon until brown and slightly crispy. Meanwhile, heat a large skillet over medium-high heat.Toast in oven for about 20 minutes, until edges are beginning to brown. Cut up cornbread into one-inch cubes and place on a baking sheet.

(This can also be done up to 3 days ahead of time.) At least one day before, make 1 recipe of Jiffy cornbread using the instructions on the box.

Jiffy cornbread dressing with poultry seasoning