Is It Dressing or Stuffing? (Recipe)

This post contains affiliate links. This means that if you purchase something through one of those links I will receive a small commission at no extra cost to you. I only suggest things I use and like. Thank you for your support.

What do you call it? Dressing? Stuffing? You know, that cornbread stuff that is a staple side of Thanksgiving and Christmas. I hear some people actually stuff it into the bird but I’ve never actually seen this done.

I called it dressing for years but people kept thinking I was talking about salad dressing so I’ve switched to calling it stuffing. Either way, the following is the recipe for my family’s version and is absolutely one of my FAVORITE foods. Following the recipe I’ll share a couple variations as well. (And if you are gluten free like us just use a gluten free cornbread recipe or mix-we like this one!)

 

Sorry I don’t have any pictures, I will take some to add when I make it this year.

 

Tip: let the cornbread sit out a little bit and dry out a bit, it seems to cook better this way and is definitely easier to crumble.

 

Cornbread Stuffing/Dressing

1 Cup butter

1-2 Cups chopped onion

1-2 pans of crumbled cornbread*

1 tsp poultry seasoning **

1 1/2 tsp salt **

1 1/2 tsp sage **

1 tsp thyme **

1/2 tsp pepper **

1 cup chopped celery (optional)

2-2 1/2 cups chicken broth (I use homemade)

2 well beaten eggs

3 boiled eggs chopped

Crumble cornbread into a bowl. Melt butter in skillet and sauté onion. Pour over the cornbread. Add all seasonings, celery, and boiled eggs and toss well. Pour in enough chicken broth to moisten (mine ends up pretty watery, sort of the consistency of lumpy pancake batter). Add beaten eggs and mix well. Place in large casserole dish and cook at 350 F for 1-1.5 hours.

Notes:

*The original recipe called for 2 pans or 6-7 cups of cornbread crumbled. I make one package of cornbread mix or one recipe of gluten free cornbread and bake it in my deep dish cast iron skillet and it has always been just the right amount, make 2 pans if you want a larger casserole of stuffing.

**Season to taste, I don’t use poultry seasoning in mine.

 

Variations:


Rice Stuffing: substitute cooked rice for the cornbread. Use whatever type of rice you like.

Cornbread and chicken (or turkey) casserole: Add cooked and shredded chicken (or turkey, or duck or whatever type of poultry) to the recipe and cook together. Then you have a great one dish meal!!

 

What is your favorite holiday side dish? Let me know in the comments! 

 
This post was shared on The Schoolhouse Review Crew Winter Cooking Inspiration Roundup:

Homeschool Review Crew Winter Cooking Inspiration

Comments

  1. I’ve only ever stuffed dressing in the turkey. And have never heard of making stuffing/dressing out of cornmeal, just bread croutons. But do love corn bread and this looks delicious. Maybe time to create a new Christmas tradition.

    • Interesting! I don’t think I’ve ever had it made out of bread croutons, only cornbread or rice. I suppose you could use the same recipe with dried, crumbled bread.

  2. I’ve got an obsession with dressing right now (I think I interchange the two names but your title has me thinking and I’m not sure). I’ve had some I’m wild about and some I’d pass up year after year. I don’t like it soggy. I don’t like it stuffed in the turkey cavity. I think I like some that have cornbread. I’m sure I would like it with a crusty, crispy artisan bread. I’ll have to keep taste testing!

    • I haven’t ever had it actually in the turkey! I don’t think I’d like that either. This one doesn’t turn out soggy even though it sounds kind of soggy but you can always adjust the amount of stock to get a texture you like!! And I don’t see why you couldn’t use any type of bread. It is super easy to adjust this recipe, you really can’t mess it up too much!

  3. We’ve always called it stuffing – and my mom used to stuff the bird with the bread crouton stuffing. We always had chestnuts in them and I remember my mom laboriously roasting and peeling the chestnuts. I’ve never made a stuffing with corn bread either. Thanks for sharing a delicious sounding recipe!

    • If you try it let me know what you think!! I’m pretty sure I’ve only ever had cornbread stuffing, must be a regional thing!!

  4. Hi! I’m not sure where you are located but where I live down here in the south we call it dressing. Your recipe is very similar to the dressing recipe that our family has always made. We don’t call it stuffing since we don’t stuff it into a turkey. 🙂 I do add cooked chicken to the dressing too just to make it more interesting. No oysters or chestnuts…just good ‘ole cornbread dressing! 🙂

    • I’m from Texas and yes we generally call it dressing and don’t add chestnuts or oysters (granted those are not common food items there anyway). But I think it is interesting to see how different things are for others! I’ve lived lots of places but some of these I’ve never heard of.

Leave a Reply

Your email address will not be published. Required fields are marked *