The Best Damn Cornbread Dressing You Ever Did Have

Thanksgiving is tomorrow and if you’re still looking for a way to make a big impact on your guests (or host), TRY THIS RECIPE!!  I grew up eating your standard (and delicious) herb stuffing around The Holidays.  Why mess with a good thing, right?  Wrong!  I was inspired five years ago when my husband and I (who were dating at the time) were invited to bring a dish to his parents’ house for Thanksgiving.  His mother is an amazing cook so I wanted to try something new (to me) that I could impress with.   Being a New Englander, I was unfamiliar with the concept of cornbread dressing and was intrigued when I came across this recipe from Southern Living:

Ingredients

Stuffing 2

Photo from Southern Living

  • 4 1/2 cups crumbled cornbread
  • 1 (16-oz.) package herb stuffing
  • 2 (10 3/4-oz.) cans cream of chicken soup
  • 2 (14-oz.) cans low-sodium chicken broth
  • 1 medium sweet onion, diced
  • 1/2 cup chopped celery
  • 4 large eggs, lightly beaten
  • 1 tablespoon rubbed sage
  • 1/2 teaspoon pepper
  • 2 tablespoons butter, cut up

How to Make It

Combine first 9 ingredients in a large bowl. Pour cornbread mixture into a lightly greased 6-qt. slow cooker. Dot with butter. Cover and cook on LOW 4 to 6 hours or until set and thoroughly cooked.

Chef’s Notes

I used Pepperidge Farm Herb Seasoned Stuffing – one 14 (oz) package – and the REAL SECRET to this recipe is using bakery cornbread.  If you are a cornbread pro, then by all means substitute your own homemade cornbread but I found that the density in the 4 pack of pre-made, 8×8 inch cornbread in the bakery aisle at Giant is what puts this dish over the edge!!

I love how easy this dish to prepare, just toss it all in the crock pot and let the festive smell fill the air all day long.  If you’re bringing it somewhere, you can bring your crock pot along with you and you won’t have to take up any of that precious oven space to warm it up.

I’ve made this dish every Thanksgiving for the last five years with a variety of people and, year after year, it yields “compliments to the chef”!

Let us know if you try it; what you thought and what variations worked for you!

Happy Thanksgiving!!

-Nicole Campana for Peake Management

 

 

 

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