Cornbread Dressing (Easy & Moist!)

I read another book for the kids! Click here to watch Green Eggs and Ham.

Thanksgiving is coming faster than ever this year and I have some recipes I’m going to do my best to get up here while we still have time. Next week I’ll also post my full menu of Thanksgiving suggestions complete with tutorials but today I’m going to show you how easy it is to make moist and delicous cornbread dressing.

Yesterday as I chatted away about Thanksgiving on the Southern Plate Family Facebook Page, Laurie Sawyer Johnson chimed in with a comment that just about summed it all up when she said. “Everyday is Thanksgiving at my house. We all have so much to be thankful for these days.” Amen Laurie, you are a wise woman. We all do have so very much to be thankful for and these days are ones in which I think we are better able to see just what it is we hold of true value in our lives.

Yesterday I was talking to Mama about how lucky we are that we don’t come from money, that we come from financially poor ancestors and how this has shaped our view of what really matters in life. I would like to say that I’d be the same person if I was brought up in a financially wealthy family but I really don’t believe I would be. If anyone could raise kids amidst money and have them walk a straight line though, it would have been my parents.

But you know, we never had much and so Mama and Daddy compensated by spending time with us, making things from scratch, recycling household items into toys and overall investing time in their kids when they couldn’t invest money. That taught me integrity, values, and created in me a thankful heart while keeping my eyes ever open to the richness of relationships.

Every time I look around me now, I can’t help but be humbled and amazed at how much I have to be thankful for. Happy Thanksgiving to you, for the next 365 days.

You’ll need: cream of chicken soup (two cans), stick of margarine or butter (whatever you have), ground sage, turkey, onion, and broth.

Now I’m using my broth from cooking the turkey but you can use canned broth if you like (just go by the measurements in the ingredients list below).

You can also omit the meat if you like, or even use a rotisserie chicken in place of having to cook it.

Are you looking at this and thinking “Well my Mama always added chopped celery” or “My mama never used onion…” then go ahead and add celery or leave out the onion. Make it your own!

You’re going to need some cornbread, about two quarts worth which is pretty much a double recipe (get Terri’s recipe by clicking here).

I just cook mine in a 9×13 pan and then I know I’ll have enough. Don’t worry about cooking it in cast iron or anything like that because we’re going to saturate it with broth and lots of good stuff anyway so a crispy crust isn’t going to do you much good. Special thanks to Debbie Strum for my fine white corn meal that I used in this!

You’re also going to need some chopped, boiled eggs.

Mine were camera shy at first so I had to cut them up a bit and force them on camera. Don’t worry, I am much more understanding of people who are camera shy than I am of eggs. Muwahaha!

Okay so here we go…

Crumble up your cornbread. This is in a really really big bowl (I think four quarts).

Chop up your onion and add that in

add in eggs

and sage

pour in melted butter or margarine

(whatever you have on hand)

pour in broth

Man that makes the sage look ugly…

and one can of cream of chicken soup

stir that up really well

Take a bite just to taste it

Now take that other can of cream of chicken and spread half of it in the bottom of your slow cooker

Top with 1/3 of the dressing mixture

and 1/2 of the turkey

then another 1/3 of the dressing

the remainder of the turkey

and the rest of the dressing

Spread half of the cream of chiken soup over the dressing

Cover and cook on low 3 hours and it’s ready to serve!

Okay so I totally forgot to take a photo of this. I made the plate to take a photo of and in the process kind of forgot about the camera and started eating. So the final photograph is of a plate I made the next day with the leftovers

Cornbread Dressing

Ingredients

• 3-4 Cups Shredded Turkey (can substitute chicken or omit entire)
• 2 cans cream of chicken soup
• 2 quarts cornbread
• 2 tablespoons dried sage
• 1 medium onion, chopped
• 2 hard boiled eggs, chopped
• 1/2 cup (one stick) margarine, melted
• 3-4 cups broth (from your turkey or canned)

Instructions

1. Set aside one can cream of chicken soup and the turkey (or chicken). In large bowl, crumble cornbread and add all other ingredients. Stir until well mixed. In bottom of 6 quart slow cooker, spread half the remaining can of cream of chicken soup. Top with 1/3 of the dressing mixture and 1/2 of the meat. Add another 1/3 of the dressing and remaining meat, then the remaining dressing. Spread the rest of the cream of chicken soup over top. Cover and cook on low for 3 hours. Serve hot.

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*This recipe is on SouthernPlate.com using cooked chicken breasts and canned broth, you can find that post by clicking here. This recipe is also listed in the cookbook on page 128 using a cooked whole chicken as well. It is easily adaptable either way you go so I just thought I’d bring you another full tutorial for those of you who may be using turkey and broth from cooking the turkey.

If the only prayer you said in your whole life was

“thank you”

that would suffice.

~Meister Eckhart. Submit your positive or uplifting quote (or read some more!) by clicking here.

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Thank you again for all of your support of the book! They’ve lowered the price again on Amazon.com so if you’d like to get it at a discount you can click here to beebop on over there and save a little money! 

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Posted by Christy Jordan on Nov 10 2010. Filed under Crock Pot, Holiday Favorites!, Holidays, Main Course. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry