Not every cornbread dressing is created equal.
But, like any good old-fashioned recipe, there are several different versions that claim to be the best.
This is not a time for the sweetened box mix.
Credit:Brittany Conerly, Food Stylist: Karen Rankin, Prop Stylist: Christina Brockman
Ive made my dressing usingthis cornbread recipefor many years, and Ive loved the result.
When crumbled with biscuits and sandwich bread, its pure magic.
Any recipe that doesnt use sugar will do.
When the cornbread is cool enough to handle, crumble it into a large bowl.
Add in the sandwich bread:Youll need about half of a loaf of white sandwich bread.
Crumble the bread into the large bowl.
Use your hands to mix all of the bread crumbs together really well.
Add in onion and celery:Chop 1 medium sweet or yellow onion and a few stalks of celery.
Cook them in butter in a medium skillet until tender, then add them to the crumbled breads.
Add in chicken broth:Just when you think youve added enough chicken broth, add some more.
The mixture should be very soupy.
I usually use around 6 cups of chicken broth.
Season:Season the dressing mix with poultry seasoning, salt and pepper.
Taste and adjust as needed.
This dressing is best served with a generous ladle ofGiblet Gravy.
