Southern Cornbread Dressing and My Secret Gravy recipe

I should have posted this earlier. While a lot of people know the secret to making southern cornbread dressing there is a lot of newbies hosting the Thanksgiving family feast.  This is especially for them.  

The most important item on a southern  dinner table at Thanksgiving is the “Dressing” accompanying the Turkey. Not just any dressing, but good ole Southern cornbread dressing and gravy! Some folks still call this dish “Turkey Stuffing” even though most of us no longer actually cook a stuffed Turkey. The recipe below has been handed down for at least three generations in the Collins family and will keep about twenty people happy at Thanksgiving. For more or less adjust the recipe accordingly.

  • Prepare two large skillets of cornbread-about 8 cubs. I use Martha White Self-rising Cornmeal Mix. Make in advance, break apart, and let it try dry out for two or three days.
  • Dry out a few slices of white bread, remove the edges, and tear into small pieces—enough for two cups.
  • Crumble the cornbread into a large mixing bowl. Add the pieces of white bread.
  • Sauté 2 large onions (chopped) and an equal amount of celery in butter. When tender, melt an additional stick of butter in the same pan and then mix the onions, celery and the added butter into the cornbread mixture.
  • To the above mixture, add the following and mix thoroughly:
  • 2 tsp. of poultry seasoning
  • Four Chopped boiled eggs
  • Two cups of chicken stock
  • Two raw eggs
  • Dust with pepper and salt

The mixture should moist. If it seems too dry, add more melted butter or stock.Transfer to baking pans or casserole dishes. I use disposable aluminum pans and transfer the finished cornbread dressing to serving dishes when ready to serve. Bread is a great insulator, so it will take longer to bake than you expect to thoroughly heat the dressings to a safe temperature of 160 degrees (200 degrees is even better), and that may take an hour or longer depending on the depth of the mixture in the banking dishes. The mixture should not be deeper than one and a half or 2 inches in each banking dish. Bake at 325 degrees. Do the cooking ahead of time, and reheat to warm your dressing when you are ready to serve. The cooked dressing can be refrigerated and even frozen to serve later.

Now for the Gravy that people rave about. The truth is, my closely guarded secret gravy receipt is nothing more than Campbell’s Cream of Chicken Soup thinned slightly with chicken stock and to which small handful of Turkey meat bits has been added for a real homemade look.

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