Making Cornbread Dressing

[kevin313]

We have a lot of good dressing recipes here on AW, and here's the cornbread dressing recipe I use. It's a "open" recipe and so the things I add in vary from year to year, but it's rare that I have much left over for the next day :-(

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Recipe and more at link:

http://cavalcadeoffood.blogspot.com/2011/11/dressing-for-success.html

 

[perc-o-prince]

Yumalicious!!!

Chuck

 

[westie2]

My mouth is watering over this.  Can't wait for ours on Thursday.

 

 

 

[jetaction]

Thank you!

I love watching these!

 

[appnut]

Kevin, you havew two kitchens or two stoves in the same kitchen? 

 

[mattl]

The dressing I really love is the one I was brought up with.  My grandmother made it, my mom made it and now I make it every year, I'd classify it as an old Polish recipe.  It's a giblet dressing, I usually triple the recipe ( or more):

 

2T butter and olive oil

1/2 c. Onions chopped

1/2 c. Celery chopped

Saute until tender.

 

Add the celery/onion mixture to

 

5c. toasted bread cubes --I use a mix of breads

1/2 c. ground cooked gizzards

1/4 c. ground sauteed livers

1 T. dried Celery leaves

1 T. dried Parsley

salt and pepper to taste.

 

Add liquid from cooking the gizzards, I cook lots and use that as part of my gravy base.

 

If stuffing the bird the dressing should be on the dry side, if baking in a pan, on the moist side.  I like to bake it in a 13x9"pan at 350 covered for 30 minutes, then uncovered long enough to get a bit of a crisp crust.

 

After Thanksgiving I treat this as a meal in a bowl, it has meat, veggies and a starch.  Add a side of cranberries - not canned- and some squash and I'm happily eating leftovers for a few days.

 

 

 

[frigilux]

I always enjoy your cooking videos, Kevin. Thanks!

 

[norgeway]

Wonderful Idea!!

Baking some herbs in the cornbread!! This i will try ! Ralph, I LOVE the kitchen colors!!!

 

[kevin313]

Bob - there are two kitchens (Ralph and I each have our own homes). Mine is electric, his is gas....we cook wherever we are! Have kitchen, will travel!!

Matt - that giblet dressing sounds yummy...and I can see the Polish influence (not wasting the gizzards and livers - my grandma was the same way!).

 

[toploader55]

Kevin,

I've been enjoying your cooking videos since you started making them.

You are very thorough and you can see your passion for food. I enjoy the the love you have for making ethnic food as I was brought up in a Italian, German, and Polish neighborhood in New Jersey. I am of a Hungarian/ Austrian, and German Background and I share the passion of making Gulasch, Spaetzle, Paprikas and love seeing my guests light up when they taste something "Old School" and for the first time. I was always by my Gransmother's side as a child on a Zhamroie (Phonetically spelled) which meant a step stool and watched her without missing a move. A pinch,a dollop, a smidge, you just get to know all these things.

Since all of that growing up I have been a Chef for almost 40 years. Love your food, feel your love for everything you make. Thank God in this day and age, Cooking is a Feel Good Thing and makes you happy in these days of confusion and trouble in the world we live. Eddie

 

[perc-o-prince]

Hey Matt,

I was gonna start another thread about different dressings/stuffings, but since you opened the proverbial door.....!

When I was growing up, we had a bread dressing with the innards chopped and included. Later, I knew a bread dressing with browned sausage mixed in (a nice combo!).

Here, with Rich's family, we have two. One is a more traditional bread dressing with lots of giblets chopped and thrown in along with chopped water chestnuts for a bit of crunch. I add more onion and celery than they originally did, as well as apple and, sometimes, chopped, roasted chestnuts.

The other is called "French Stuffing." It's basically lumpy mashed potatoes, browned ground beef and browned ground breakfast sausage with a good amount of poultry seasoning. Yes, some onion and celery, but not too much.

Whadayou throw in yours?

Chuck

 

[toploader55]

French Stuffing or Dressing

Hi Chuck.

I just heard of French style for the first time tonight. Sounds Yummy. Eddie

 

[appnut]

My mom would make sort of a cajun dressing because that's what my grandmother from Louisiana taught her to make.  The proportions were based upon whatever amount was going to be needed.  It as sauteed onions and celery in bacon drippings; cornbread crumbled up along with some cooked white rice; the chopped up gibblets; sometimes sausage added; eggs; and the liquid from the gibblets being cooked  Put into a pan and baked for 45 minutes to an hour at 350.  I"m sure ther were other spices added, but I don't know what.  I simply made variations and adaptations to this base through the years to suit my own preferences. 

 

[petek]

Good one Kevin & Ralph..It looks real good. Our Cdn Turkey day has come and gone but maybe for Christmas I could give it a try, or get Larry to,, he's the one who always like to make the stuffing.

 

[kevin313]

Thanks all for the kind words and sharing your dressing/stuffing traditions! I hope everyone had a wonderful Thanksgiving - filled with good food and good company! It's sometime easier to complain than to stop and think about those things that we really have to be thankful for...I count the friends I've made here on AW as something that goes in the "thank-bank!!"