Are you ready to experience the ultimate comfort food? This Paula Deen-inspired cornbread dressing recipe is a guaranteed crowd-pleaser, perfect for Thanksgiving, Christmas, or any occasion when you crave a taste of the South. Forget dry, crumbly stuffing; this recipe delivers a moist, flavorful dressing that will leave everyone wanting more. It's surprisingly easy to make, even for beginner cooks, and is packed with classic Southern flavors. Get ready to dive into a world of delicious homemade cooking!
Ingredients:
This recipe makes a generous serving, perfect for a large gathering. Feel free to halve it if you need a smaller portion.
For the Cornbread:
- 2 cups all-purpose flour
- 1 cup yellow cornmeal
- 1/4 cup granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1 large egg
For the Dressing:
- 1 large onion, chopped
- 2 stalks celery, chopped
- 1/2 cup butter
- 1 pound sausage (pork or turkey), cooked and crumbled
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- Salt and pepper to taste
- 1 cup chopped pecans or walnuts (optional)
- 1/4 cup chopped fresh parsley (optional)
Instructions:
Making the Cornbread:
- Preheat your oven to 400°F (200°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the buttermilk, oil, and egg.
- Add the wet ingredients to the dry ingredients and stir just until combined. Don't overmix!
- Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cornbread cool completely before crumbling it for the dressing.
Preparing the Dressing:
- While the cornbread is baking, melt the butter in a large skillet over medium heat. Add the onion and celery and cook until softened, about 5-7 minutes.
- Add the cooked sausage to the skillet and cook for another minute.
- Crumble the cooled cornbread into a large bowl.
- Add the onion, celery, and sausage mixture to the crumbled cornbread.
- Pour in the chicken broth and stir to combine.
- Add the thyme, sage, salt, and pepper. Stir well to distribute the flavors evenly.
- If using, stir in the pecans or walnuts and parsley.
- Pour the dressing into a greased 9x13 inch baking dish.
- Bake at 350°F (175°C) for 45-60 minutes, or until heated through and golden brown. Cover the dish with foil during the first 30 minutes to prevent the top from browning too quickly.
Tips for the Best Cornbread Dressing:
- Don't overmix the cornbread batter: Overmixing will develop the gluten in the flour, resulting in a tough cornbread.
- Let the cornbread cool completely: Crumbling warm cornbread will result in a soggy dressing.
- Use fresh herbs if possible: Fresh thyme and sage will impart a more vibrant flavor.
- Adjust seasonings to your taste: Feel free to add more or less salt, pepper, or herbs to suit your preferences.
Variations:
- Add some spice: Incorporate a pinch of cayenne pepper or a dash of hot sauce for a little kick.
- Use different sausage: Try using chorizo, Italian sausage, or even ground beef for a different flavor profile.
- Add cranberries: Dried cranberries add a lovely sweetness and tartness to the dressing.
- Make it vegetarian: Omit the sausage and add extra vegetables like mushrooms or zucchini.
Nutritional Information (per serving, approximate):
This will vary depending on the ingredients used and serving size. For a precise nutritional breakdown, use a nutrition calculator with your specific ingredients. Expect a serving to be high in carbohydrates and calories, typical of a cornbread dressing recipe. This dish is best enjoyed in moderation as part of a balanced diet.
This Paula Deen-inspired cornbread dressing is a true Southern classic, perfect for sharing with loved ones. Enjoy the delicious flavors and the warmth of this comforting dish. Happy cooking!