Southern Style Cornbread Dressing – Regular or Gluten Free

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Southern Style Cornbread DressingSouthern Style Cornbread Dressing – Regular or Gluten Free

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This week’s theme is Thanksgiving Dishes.  The one thing that I ALWAYS have to have for Thanksgiving, Christmas, and Easter is the Southern Style Cornbread Dressing that my mom made when we were growing up.  As an Army wife, I lived in a couple of different parts of the country and learned that Cornbread Dressing was something truly southern!  I had never had stuffing until I was in my early twenties and had moved to Colorado.  Wow, what a shock my exhusband and I were in for that day!  It was great, but NOT what we had grown up on.  When we moved to Missouri, we found people to be more of the Stove Top variety.  WHAT?  I even have one friend that makes a mix of 1/2 Stove Top and 1/2 cornbread.

Over the years, I had to learn to make my Southern Style Cornbread Dressing gluten free.  Need a cornbread recipe?  It’s available, too.  I’ve served it for a variety of people and have always gotten compliments on it.  Other recipes that I make gluten free don’t always pass the test with my wheat eating friends, but my dressing always gets rave reviews.

I recommend making muffins for the cornbread.  Why?  Years ago, I read in a magazine that the browned, crusty edges are loaded with anti-oxidant fighting power!  I don’t remember the specifics or any of the other details, but do remember that part.  Of course, you can bake in whatever dish you wish, but now you know why I recommend muffins.  I also DO NOT recommend baking in ALUMINUM pans!  My mom and I made that mistake once.  We ended up throwing out about three quarts of dressing because it tasted like the aluminum pan!  It was NASTY!

I will say that Southern Style Cornbread Dressing is best if you make it a few weeks or even months ahead of time and freeze it.  This allows the flavors to really blend together and tastes even better than fresh made.  Of course, we tend to make it fresh for Thanksgiving and then freeze the other half for Christmas or Easter.

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Southern Style Cornbread Dressing – Regular or Gluten Free
Ingredients
  • 12 cornbread muffins (made according to package directions)
  • 6 chicken thighs or legs with bones and skins
  • Seasoned Salt (to taste)
  • Garlic Salt (to taste)
  • Mrs. Dash (to taste)
  • Black Pepper (to taste)
  • 1 large onion, chopped (1 cup)
  • 1 bunch of celery
  • 1 medium or 2 small cans Cream of Chicken (Cr. of Mushroom will work in a pinch)
  • 2 eggs
  • Nonstick Cooking Spray
Instructions
  1. Prepare cornbread or cornbread muffins as directed. While they're cooking, continue the following steps below.
  2. Place chicken in a large pot. Cover with three to four quarts of water.
  3. Season to taste. I cover the top of the water with seasonings.
  4. Bring to a boil, then reduce to a medium heat. Cook until meat falls off bones. Remove from heat. Do NOT drain. Throw the chicken on top of the cornbread to let the excess broth drain into the cornbread. NO loss of broth this way!
  5. While the chicken is cooking, wash and clean celery, removing as many strings as possible. Run through food processor or chop to desired size. Repeat with onion. Add celery and onion to the chicken thighs while they are cooking.
  6. Use the food processor to chop the chicken or chop by hand. Return to broth pot.
  7. Add cream of chicken soup and mix thoroughly to blend.

  8. Break cornbread muffins into small pieces or run through the food processor and mix into the broth pot. If you are worried that you have too much broth, add the broth to the cornbread instead. The desired moisture level is very moist, but not watery.
  9. Spray a glass baking dish with nonstick cooking spray and pour in the desired amount of dressing mixture.
  10. Break and mix two eggs into ½ of the recipe. Use four eggs if you bake the entire recipe. If you are baking the entire recipe at once, I suggest using two dishes for baking to shorten the cooking time.
  11. Bake at 350 until golden brown and bubbly. It will still be moist, but not watery.

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  1. […] Southern Style Cornbread Stuffing– If you are looking for a southern spin on a classic Thanksgiving side than this recipe is […]

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