| Level: | Easy |
| Total: | 1 hr 30 min |
| Prep: | 20 min |
| Cook: | 1 hr 10 min |
| Yield: | 8 to 10 servings |
Ingredients
- Butter, for greasing pan
- 1/2 loaf white bread, cut into small cubes and toasted
- 1/2 medium onion, finely chopped
- 2 tablespoons turkey fat or butter, skimmed from pan drippings
- 1/2 Buttermilk Cornbread, recipe follows
- 1/4 pound saltine crackers, or about 1 sleeve crumbled
- 3 hard-boiled large eggs, peeled and chopped
- 4 cups turkey pan juices, chicken broth or low-sodium canned broth
- Salt and pepper
- 4 tablespoons corn oil or bacon drippings
- 3 cups self-rising white cornmeal
- 2 1/2 to 3 cups buttermilk, well shaken
Instructions
- Preheat the oven to 350 degrees F. Grease a 9- by 13- by 2-inch baking dish.
- Place the bread cubes on a large baking sheet and toast in the oven until lightly brown, 30 minutes, turning once after 15 minutes. Set aside to cool. Raise the oven temperature to 450 degrees F.
- In a medium skillet, saute the onions in the turkey fat until translucent and softened but not browned, about 5 minutes. In a very large bowl, crumble the Buttermilk Cornbread, toasted bread cubes and cracker crumbs. Add the onions and eggs and toss with a fork until mixed. Add 3 cups of the broth and mix it well, adding more as needed to make a very moist but not soupy dressing. Season with salt and pepper. Bake in the prepared pan until slightly browned, about 15 minutes.
- Preheat the oven to 450 degrees F.
- Pour 2 tablespoons of the oil into a well-seasoned 9-inch cast-iron skillet and place over medium-high heat. Put the cornmeal in a large mixing bowl. Make a well in the cornmeal and add the remaining 2 tablespoons oil. With a fork, stir in enough of the buttermilk to make a batter that is thick but can be easily poured into the hot skillet. You may not need all 3 cups.
- Carefully pour the batter into the skillet. The oil will come up around the edges. Use the back of a spoon to smooth this over the top of the batter. Continue to heat on the stovetop for 1 minute, and then transfer the skillet to the oven and bake the cornbread until browned on top, about 20 minutes. Immediately turn the cornbread out onto a cooling rack to keep the crust crisp.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 424 |
| Total Fat | 15 g |
| Saturated Fat | 5 g |
| Carbohydrates | 60 g |
| Dietary Fiber | 3 g |
| Sugar | 6 g |
| Protein | 11 g |
| Cholesterol | 69 mg |
| Sodium | 625 mg |
Reviews
After reading the reviews I’d like to say, if you are not familiar with southern style cornbread, then yes, it will seem a bit on the dry side, but that’s how it’s suppose to be so you can put butter on it or dunk it in your bowl of beans to soak up all that goodness. The recipe she has is exactly like the one my mom taught me back in the 80’s. I”m from Arkansas. And the dressing is very similar. I’m so happy i made these. They turned out delicious and reminded me of my time with my mom in the kitchen.
Omg I love this recipe. It’s so simple. I can’t wait to make this for thanksgiving
good basic recipe
suggest you add ingredients for flavor your family prefers
It was simple for me to make a flavorful side with this
suggest you add ingredients for flavor your family prefers
It was simple for me to make a flavorful side with this
Was gonna try it, but y’all changed my mind!
This is similar to some of the dressing I grew up eating, right down to the boiled eggs and little to no sage or celery. It is also easy to do if you plan ahead with making the cornbread, bread cubes, and boiled eggs. I did use all 4 cups of broth. This is what I wanted, easy and classic. As for the reviews saying it is bland, well, the gravy will add a ton of flavor!
My grandmother never used sage – it has an overpowering taste. Thanks Tricia for sharing your family recipes. My grandmother taught me one very similar. In my opinion, dressing should be simple and “dress” the rest of the meal. If you know how to make true white cornbread properly, this recipient is amazing! You must use a seasoned iron skillet. We all have our recipe traditions. If you’re looking for one yourself, maybe try perfecting it as you would like it to be?
Well i just wanna say I have made this recipe for the last 4 Thanksgiving. And Trisha it is the best! I have been in charge of the dressing, turkey, and a few other dishes at Thanksgiving, since my mom don’t cook anymore. But I did add poultry seasoning per my mom. …lol. She always uses poultry seasoning. My whole family loves this dressing. I am a true southern cook and I watch your show every Saturday morning. I made one pan like I always do, but next year I am going to make 2 pans. I love your show and you.
First I made the cornbread which I wish I had seen the review below. Yes…I would say it was pretty bad. If I could give it no stars I would. This was just plain awful. Can’t even describe it as it was just inedible. When I saw the hard boiled eggs in the dressing I said oh no way. Eggs are meant to bind the dressing. Yes I think Grandma Lizzie should get a big “F” on this one. What a waste of ingredients and time. My husband said puhleeeeez no more of these so called southern recipes!! Made me promise!
I didn’t get to the stuffing recipe, just made the cornbread, which I can tell you will not make a tasty dressing. Someone needs to tell Grandma Lizzie that cornmeal and buttermilk by themselves do not have any flavor. If I’d paid more attention I would have figured that out before wasting my time.
How NASTY this is.This is not a dressing we do in the south.Where the heck is the sage.Tried some of her recipes and they have been bland or just nasty .WILL NOT MAKE AGAIN.