OurThanksgiving dinner tablewill not be complete without a southern style cornbread dressing.
It is fully loaded with flavors from the stock, cornbread, and dressing.
Plus, the texture is super moist and tender.
Image by ThatGirlCanCook! via YouTube
you’ve got the option to never go wrong with this recipe!
Everything is made from scratch, but the secret to her delicious recipe is the stock!
It is packed with a lot of seasonings and vegetables, making it extra flavorful.
Serve this as a side dish this holiday, and it will instantly become everyones favorite.
Mix everything together, then cover with the lid.
Let it boil on medium-high for about 15 to 20 minutes.
Step 2:
Take out the chicken from the pot and set it aside to cool.
Strain the broth over a bowl and reserve the liquid.
Step 3:
Make the cornbread.
Add cornmeal mix in a large bowl and set aside.
In a different bowl, add 1 large egg, and 1 1/3 cup of milk.
Whisk until well combined.
Pour it into the cornmeal mix with the canola oil, then mix again.
Step 4:
Grease a skillet with melted butter and oil, then add the mixture.
Place it inside the oven and bake at 450F for 20 minutes.
Step 5:
Crumble the cornbread with a fork then set it aside for later.
Now, is the perfect time to shred your chicken too.
Mix until well combined.
Gradually add chicken stock and mix after every addition.
Add unsalted butter and mix again.
It should be runny, and thick, but dry.
Season with ground sage and white pepper.
Step 7:
Grease a large iron skillet with butter then add your dressing mixture.
Bake the dressing at 375F for about 45 minutes to 1 hour.
Step 8:
Serve with chicken gravy and enjoy!
