Best Stuffing Recipe
Best Stuffing Recipe
Discover the best Thanksgiving cornbread dressing recipe that brings together all the comfort of a traditional stuffing recipe with a touch of southern charm. This old-fashioned stuffing dressing recipe captures the flavors you love, blending moist cornbread with savory herbs, perfect as a turkey stuffing recipe traditional enough for any family gathering. Inspired by popular stuffing dressing recipes from pioneers in the kitchen, this simple stuffing dressing recipe is both easy to make and deliciously satisfying. Whether you're searching for a stuffing dressing recipe for turkey or simply want the best stuffing dressing recipe for any occasion, this dish is sure to impress and become a holiday favorite!
Best Stuffing Recipe
Madea1953
Rated 5.0 stars by 1 users
Category
thanksgiving
Cuisine
Southern
Servings
15
Prep Time
30 minutes
Cook Time
75 minutes
Tip#1: Always make your cornbread the night before. It crumbles better when it is cold, and the flavors have had time to set. Plus –I’m sure you are going to be busy this day, so prep what you can. Here is my easy cornbread recipe. Click here for it.
Tip#2: Use Cream of Mushroom soup instead of cream of chicken. This is our family secret.
Tip#3: Start this recipe at least one hour after the turkey has begun to cook. You will need the broth off the turkey.
Ingredients
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1 cup Large Yellow Onion, diced xs
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½ green pepper, diced xs
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7 Stalks of Celery, diced xs
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2 tablespoons Poultry Seasoning
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2 tablespoons Fresh Sage
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5 cups Meat Stock
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2 Eggs, boiled
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Salt, Pepper and Garlic Powder
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2 cans Cream of Mushroom Soup
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2 Tablespoons Unsalted Butter
Directions
Preheat your Oven to 400 degrees
Grab the turkey gizzards and all the meat from inside the turkey. Season them with Salt, pepper and garlic powder and boil in a pot for 30 minutes
At the 15 minutes mark, add 2-3 eggs to the pot to boil for the remaining cooking time, then set aside to cool
Remove meat from the broth. Do not throw the broth away. Add 2 cups of broth from your turkey to this broth. If you do not have a turkey, chicken stock will do. set aside.
Chop up your gizzards and etc into small pieces. aim for these to be chopped around the same size as your onions and celery.
Grab your day-old cornbread from the fridge and sit aside so it can get up to room temperature
Add your Onion, Celery, Cream of Mushroom soup, gizzards, and all of your seasonings to your crumbled corn bread mix.
After this mixture is together, slowly add your meat broth to the mixture is just a little thicker than wet cornbread.
Taste, then add more seasoning in this order, sage, salt, poultry seasoning pepper. Taste your batter after adding each seasoning till you get the blend you are looking for. Sage and Poultry seasonings are not all created equal. Keep adding until the sage is bursting with flavor over the other seasonings.
Place in the oven, add butter on top
Cook for 35 minutes
Once Done, slice your boiled eggs to use as garnish in your gravy.
Recipe Note
1. If you have the time, we recommend you make this the day before thanksgiving. DONT Cook it. Simply prepare it and put it in the refrigerator until 45 minutes before the turkey is done. Then add this to your oven as the last item cooked before thanksgiving dinner.
2. When you are chopping your vegetables, take your time and make sure the pieces are extra small. No one likes a chunky dressing.
3. If you can not dice your veggies small, a common trick is to salute them in a little broth til they are soft.
