Yes, you can make Cornbread Dressing or stuffing for your holiday meals easier than you think – in Australia or anywhere else.
This year for Thanksgiving I made it for my guests and at Christmas it will be a wonderful side for the turkey again.
I was surprised to learn that no one at my table had ever had cornbread dressing and a huge conversation began about whether it was stuffing or dressing. I found myself explaining that if it was in the turkey it would be stuffing; if on the side it is dressing.
I have no pictures (it went really fast) but here is the recipe. I hope you enjoy it as much as we did.
- 1 cornbread recipe (posted here in Australian and American versions)
- 3 stalks of celery
- 1 medium onion
- 1/3 cup butter, melted
- 1 cup bread crumbs
- 6 slices of bread, crumbled
- 2 cups chicken broth
- 1/2 cup milk
- 1/4 tsp salt
- 1/4 tsp pepper
- spices to flavor (we used, chili flakes, Italian seasoning, mixed herbs, and parsley – sage is also nice)
While the cornbread is baking place celery and onion in a mini food processor for a few seconds or until small pieces. Add to a tablespoon of oil in a frying pan and cook until tender.
When cornbread is cool enough to handle, crumble in a large bowl. Add all ingredients and stir until well blended.
Grease a 13x9x2 inch. Add dressing and bake at 160°C (350°F) for 25 minutes.