Let’s talk turkey. Ok, not really. Let’s talk turkey sides. What are y’all having with yours? It’s not Thanksgiving to me without the usual roundup- cranberry sauce, green bean casserole, sweet potato casserole, corn pie, and my absolute favorite, cornbread dressing. My hubby won’t eat it without gravy, but I prefer it with cranberry sauce smothered all over it. Sweet and savory-the absolute perfect combination.
Now this is one of those old recipes where its measurements are int
Now this is one of those old recipes where its measurements are interesting. Eyeballing something is a unique way to cook, but it’s how I learned. It’s easy though, I promise! Once you make it, you’ll want to add it to your yearly holiday rotation. I tried to translate how I learned to cook it into an easy to follow recipe for you though.
1 box of Jiffy cornbread-baked according to instructions, cooled and crumbled
3 slices of sandwich bread
1.75 c chicken broth
1 egg, beaten
1/4- 1/2 cup of onion finely chopped…if you like onion, add more. If you don’t, add less.
salt + pepper to taste… I always add pepper, then add some more. I go light on the salt.
Put your bread slices in a big mixing bowl and add enough water to get it wet, but not falling apart. Take a fork, tear the bread apart. You don’t want it paste like- it’s okay to have a range of sizes in there. Add your chopped onion, salt + pepper, egg, chicken broth and corn bread. Mix enough to incorporate everything, then pour into a well sprayed dish and pop it into the oven. Bake at 350 until set. If it’s still gooey in the middle, it’s not done. I normally have it in there for about 45-50 minutes. Enjoy plain or topped with gravy.
I’ll let you in on a little secret… I abhor making gravy. My mom will make it from scratch for my dad, but I’d just as well pour it out of a glass jar I picked up from the store.
Y’all try it out and let me know what you think! It’s a simple recipe, perfect for when you don’t want a strong flavor competing with everything else.