Double Batch Cornbread Dressing with Savoie's Mix
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"Cornbread dressing"
Serves 16 hearty servings | Prep Time 30 PT30M | Cook Time 40-50 minutes PT1H15M | ThanksgivingWhy I Love This Recipe
Dressing (as opposed to stuffing that's cooked inside the bird) originated as a safer, easier way to ensure even cooking during holiday feasts.
Ingredients You'll Need
2 packages Savoie’s Dressing Mix
2 pounds ground beef or pork sausage (or a mix!)
4 cups shredded chicken (cooked)
8 cups cornbread (crumbled - homemade or store-bought)
8 cups chicken broth (possibly a touch more as needed)
2 medium onions (finely chopped)
4 celery stalks (finely chopped)
1 green bell pepper (finely chopped)
4 teaspoons poultry seasoning
2 teaspoons garlic powder
Salt and pepper (to taste)
4 eggs (lightly beaten, optional for binding)
Directions
Preheat your oven to 350°F (175°C) and grease two large baking dishes, or one oversized dish if you have one.
In a large skillet, cook the ground meat over medium heat until browned. Drain off any grease and set aside. Also add the Savoie's dressing mix ( I use Liver Free)
In the same skillet, sauté the chopped onion, celery, and bell pepper over medium heat until softened (about 5-7 minutes).
In an extra-large mixing bowl, combine the cooked ground meat, sautéed vegetables, shredded chicken, Savoie’s dressing mix, and crumbled cornbread.
Gradually pour in the chicken broth while stirring to moisten the mixture. Add more broth if needed until it’s moist but not soupy.
Add the poultry seasoning, garlic powder, and a generous pinch of salt and pepper. Taste and adjust the seasonings as needed. Then, stir everything together until evenly mixed.
If using eggs for binding, stir them in at this stage.
Divide the mixture evenly between your prepared baking dishes.
Bake uncovered for 40-50 minutes, or until the tops are golden and slightly crispy.
Pairs Well With
Southern-style green beans, giblet gravy, or a bright apple walnut salad.
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