Cornbread stuffing, or dressing as it’s called in the South, is special. Recipes are passed down through generations and are as different as the chefs who make them. Some folks are traditionalists and use old fashioned recipes using oysters. Others use Andouille sausage, green chilies or turkey giblets. There may be chestnuts or apples in the mix. The texture could be dry, light and airy or dense, rich and firm. Some people cook it inside the turkey while others bake it in its own separate dish. Here at Byrd Mill, we’re pretty straightforward. We rely on the basic and humble ingredients of onion, celery, herbs and cornbread. This is our simple, well-loved recipe. It’s kid approved for Thanksgiving Day.
Byrd Mill Southern Cornbread Stuffing
1 skillet or casserole of cooked Byrd Mill Old Fashioned Corn Bread (cooled and crumbled)
8 slices of oven-dried white bread (cooled and cubed)
8 tablespoons butter
2 cups of diced celery
1 cup of diced onion
4 cups chicken stock
1 teaspoon salt (or more to taste)
Freshly ground black pepper
1 teaspoon sage
1 teaspoon rosemary
¼ cup fresh parsley
½ teaspoon thyme and basil
In a large bowl, combine crumbled cornbread and cubed dried white bread slices.
Melt butter in a large skilled over medium heat. Add the celery and onion and cook for a few minutes until onions are transparent. Add 4 cups of chicken broth and bring to a boil. Add 1 teaspoon of each: salt, sage, and rosemary. Add ¼ cup of fresh parsley. Add ½ teaspoon thyme and basil. Add fresh pepper to taste and stir until well combined. Gradually pour the broth mixture into the large bowl of bread and mix gently. Some people like a dry stuffing, you can add more stock if you like to get the desired consistency. Place stuffing into a greased pan and bake at 350 degrees for 20 to 25 minutes or until golden brown on top.