Today I am sharing my absolute favorite Thanksgiving dish. No joke, our family walks through the kitchen just to snag one of these on the sly while cooking is happening & people at the table count how many you’ve had in order to keep it even! I’m also 99% sure that this Southern Dressing is why my cousin would drive over to our house from Arizona each year! Its funny that these are so popular when you take a look at the actual recipe. Its super easy…as in one of the easiest items on your Thanksgiving menu!
Bake up some cornbread. (You can even cheat and make some cornbread from a box if you want. Its getting mixed in with other stuff so it doesn’t matter!) Grab a bag of store bought seasoned stuffing mix. The key is getting a seasoned kind for the flavoring, but we are mixing it in with our own additional bread stuff so that you don’t get that overwhelming sodium filled, processed taste. My favorite is Pepperidge Farm. This isn’t sponsored, I just like their seasonings. Now, crumble up the corn bread, crumble up a few soft rolls, then mix together in a big bowl with the stuffing mix. My grandmother swears by hamburger buns because of how soft they are, but you can really use any type of bread or roll. Just be aware that you will be influencing the flavor of your dressing. I’d steer away from darker breads. My personal favorite is to use soft whole wheat Hawaiian rolls.
Now to make it all stick together, mix in 2 cups of broth. Stir just enough in to make the dressing stick together. You don’t want it to get mushy.We always roast our turkey & when you roast your turkey, it needs some time to rest after you take it out of the oven. Experts recommend up to 2 hours, but I can’t wait that long. Even waiting 30 minutes will ensure a much more moist bird! As soon as we take the turkey out of the oven, we start on the dressing. This allows us to use the broth from the turkey pan. It’s so wonderfully flavorful! If you’d prefer, you can use a chicken broth or a vegetable broth instead. Using an ice cream scooper, scoop up a spoonful of dressing and place on an ungreased baking sheet. Then toast until they are lightly toasted on the outside but still soft on the inside. This can take up to 20 or 30 minutes but keep an eye on them so that you don’t over cook them!
As I mentioned in my 5 Tips for a Perfectly Roasted Turkey post last year, I am pretty passionate about cooking the stuffing outside of the bird. Hence why we call it dressing, not stuffing. I know that this goes against what many people did growing up. Here’s why I stand by this: stuffing is extremely porous and soaks up the raw juices from the turkey. This creates a breeding ground for bacteria. If you decide to cook the stuffing inside the bird, be sure that you cook it until the stuffing reaches a minimum of 165°F in order to be safe, as recommended by the CDC. Unfortunately, getting the stuffing to this temperature usually means overcooking the turkey.
- 1 pan of corn bread
- 4 soft white rolls (old slices of bread are okay)
- 1/2 package of seasoned stuffing
- 2 cups of broth
- One pan of corn bread crumbled into a large bowl.
- Crumble 4 toasted rolls (or slices of bread)
- Add ½ package of seasoned stuffing mix like Pepperidge Farm or Mrs. Cubbison’s.
- Stir until all dry ingredients are mixed together.
- Add in broth 1/2 cup at a time until dressing sticks together but isn't mushy.
- Shape into balls with hands or ice cream scoop.
- Place on cookie tray.
- Bake about 350 for 20 minutes or until lightly browned & slightly crispy.