Thanksgiving is just around the corner, which means it’s time to plan one of my favorite meals of the year! While the turkey may be the star of the show, I’ve always believed the side dishes are what make Thanksgiving dinner truly special.
This week on Dishing It Out, we’re kicking off a special Thanksgiving series featuring one delicious side dish each week leading up to the big day. We’re starting with a Southern favorite that deserves a place on every holiday table—old-fashioned cornbread dressing!
And here’s a little something extra to be thankful for: We’ll bring all these recipes together in a downloadable PDF, giving you a collection of delicious sides to help create an unforgettable Thanksgiving meal with family and friends.
Grab your apron, and let’s get cooking. Thanksgiving will be here before we know it!
Cornbread-Made 1-2 Days beforehand
- 1 TBS of bacon grease (for the skillet)
- 2 cups self-rising Cornmeal (Three Rivers or Food City Brand)
- 1 ¾ cup whole buttermilk
- ¼ cup melted butter
- 1 large egg, beaten
- 1 tsp flour (to prevent sticking)
Directions
- Preheat oven to 425° Add 2 TBS bacon grease to a 10-inch cast-iron skillet and place in the oven while it preheats.
- In a mixing bowl, whisk together the eggs, buttermilk, and melted butter.
- Stir in the self-rising cornmeal until just combined. Don’t overmix.
- Carefully remove the hot skillet and swirl the grease to coat the bottom and sides of skillet. Sprinkle 1 tsp flour over the hot grease to help with removal.
- Bake for 20-25 minutes, until golden brown with crispy edges.
- Remove from skillet immediately. Place on a wire cooking rack to avoid a soggy bottom.
- Once cornbread is completely cooled, place in a plastic bag until ready to make dressing.
Ingredients for Dressing
- 1 stick butter (1/2 cup)
- 1 cup sweet onion, chopped
- 1 cup celery, chopped
- 1 tsp poultry seasoning
- 1 tsp salt
- 1 tsp black pepper
- ½ tsp dried rubbed sage (or 1 TBS fresh, chopped)
- ½ tsp thyme
- Prepared cornbread, crumbled
- ½ bag of Pepperidge Farm Herb Seasoned stuffing mix (6 oz)
- 4 cups of Turkey or Chicken Broth
- 2 eggs, lightly beaten
- For topping: 1 TBS Flour and 12 thin pats of butter
Directions
- Preheat oven to 350° Butter a 9 x 13-inch baking dish.
- Melt butter in a large skillet over medium heat. Add onion and celery. Cook 8-10 minutes until tender. Two minutes before cooking is complete, stir in all seasonings to release the flavors.
- Crumble your day-old cornbread into a large mixing bowl. Add the Pepperidge Farm Stuffing Mix.
- Gradually add in turkey broth.
- Add two eggs, lightly beaten.
- Pour the cooled, buttery vegetable mixture over the crumbled cornbread and stuffing mix.
- Spread dressing into your prepared baking dish. If desired, sprinkle the top with a little flour and dot with butter.
- Bake uncovered for 1 hour. Rest for 10-15 minutes before cutting into squares.
Food Fairy Tips
Bake your cornbread 1-2 days before and let it dry out slightly. The combination of day-old cornbread, three eggs and a controlled amount of broth will give you a dressing that slices beautifully but stays tender inside.
Sliced vs. Spooned. If you like dressing that you spoon out of the pan vs. slice, add an additional egg and more broth.
Make ahead. Move the dressing from the freezer to the refrigerator 24–48 hours before serving. Drizzle ¼ cup broth over dressing. Cover tightly with foil. Heat for 40-45 minutes. Remove foil for the final 10 minutes.
Search ingredients at FOOD CITY.
Simple recipes. Big flavor. Little fuss. Aneisa Rolen shares easy-to-follow recipes with companion videos, making home cooking approachable for every cook.
For more free recipes, visit www.foodfairyprep.com or follow Aneisa Rolen on Instagram or Facebook.
Enjoyed this article? Read more Dishing It Out with Aneisa Rolen.
This column is sponsored by Food City.
Follow KnoxTNToday on Facebook, Instagram, X, LinkedIn and TikTok
Get all KnoxTNToday articles in one place with our free newsletter. Comments may be sent to news@knoxtntoday.com.
