I think everyone thinks their mom’s cooking is the best, and I’m no different, especially when it comes to cornbread dressing. This is the “southern style” dress we all love for Christmas and Thanksgiving.
Sometimes we talk about it even in the summer when we all get together. Although Mama used to make her own unsweetened cornbread from scratch, she now uses packaged unsweetened cornbread mix to save time. I stress unsweetened because that’s what I grew up with and I prefer it, but it’s all to the taste you prefer.
* Ingredients :
° 4 packages of unsweetened yellow cornbread mix – Martha White Good
° 5 slices old white bread
° 1 fat chicken
° 2 bundles chopped green onions
° 5 celery sticks, 3 pieces, 2 pieces
° 4 large yellow onions, 3 pieces, 1 sliced
° 8-10 eggs, 3 boiled and chopped and the rest raw
° 2-3 sprinkles of seasoning to taste*
° 1 sprig(s) fresh sage, chopped**
° 1 stick of butter
* How to make Mama’s Cornbread Sauce :
Put the chicken in a large saucepan and cover with water. Slice a yellow onion in the water with the celery stalks cut into smaller pieces. Sprinkle salt and black pepper in the water. Boil the chicken until cooked through, adding water if necessary. Remove chicken from water, cool and cool. Cutting meat to small pieces & set apart. Remove the celery and onion from the broth and reserve for later.
Bake (according to directions on pkg) 2 pans of cornbread using 2kg per pan. Let it cool and then crumble.
Soak 5 slices of white bread in a bowl with about ½ cup milk. After soaking, press together to form a mush and add to cornbread.Saute chopped yellow and green onions and chopped celery in one piece of butter until soft. Add to cornbread mixture.
Spray the dish or pan in which you’ll be cooking the sauce with non-stick spray and put everything together in the pan. Add eggs and enough broth to make the mixture very thin (almost “soup”). Season to taste. **I use salt, pepper, garlic powder, and whatever else I see at the time. Since I don’t have an aversion to raw eggs, I actually seasoned this end product by tasting it, so I don’t really know how much each use.
** My mother and grandmother did not use sage in their clothes. However, my husband loves sage, so now I add chopped fresh sage to my lawn. Some people use the sage you find in the spice section of the grocery store instead of bothering to slice fresh meat, but that’s a bit too strong for me.
The pan or plate you bake it in & length of time you baking it rely on how dry or wet the seasoning is. Some people like it dry, like cornbread, so they use a shallow dish like a 9 or 10×13 and bake it until it’s golden like cornbread and the knife comes out relatively clean.
I prefer a wet sauce so I bake it in a deep casserole dish or Dutch oven. Because the sauce bakes faster on the outside, I flip it occasionally and scrape the food on the sides. After scraping the sides one or two times, let them become more golden on top. The time I bake in this way is probably 45-55 minutes.