Let’s get the definitions out of the way first.  This dressing is not “salad dressing”.  This is dressing the way we Southerners use it:  a bread based side dish that is baked in a casserole and NOT stuffed into the body of the bird.  In other words if you cook your stuffing outside of the turkey, it’s no longer stuffing … it’s dressing.

Ok, so most people tend to equate stuffing/dressing with Thanksgiving and Christmas (maybe sometimes Easter) and never make it any other time of year.  But really it’s the easiest thing in the world to make and is a yummy, savory side any time when you need something warm and comforting to go with a meal.  Think of it as an alternative to rice or potatoes.

I make my cornbread dressing in a 12″ cast iron skillet.  It makes it super easy to make and to clean up after.  I’ve also cut this recipe in half and made it in my smaller 8″ skillet just for 2 people.

Start with chopping up one medium onion and about 1.5 cups of celery.  This is a great way to use up the hearts of celery you have left over – the leafy bits add celery flavor and will get cooked into the dressing.

This year I used Pepperidge Farm cornbread … some years I make and dry my own, but this year it was just me and I didn’t want to go to all the trouble.  The sage is dried from the bush by my front door.

The coolest thing about sage is that unlike most herbs and spices it doesn’t grind into a powder.  When you rub the dried leaves between the palms of your hands, it becomes this fluffy, cottony, puff of scent and flavor.  (If you’ve ever noticed, when you buy sage in the store, it’s not labeled “ground” sage, it’s called “rubbed” sage.)

Sautee your onions and celery in a little bit of olive oil over medium heat, until they’re just beginning to get tender. You don’t want to overcook them, as the cornbread will be going into the oven for a little, later. Then toss in your crumbled dried cornbread (or your pre-packaged cornbread crumbs), and toss to coat.

Once the crumbs are thoroughly mixed with the onions and celery, turn off the heat under the skillet, add your rubbed sage, and pour in 1 stick of melted butter. (I know … I know .. you could cut this back or even leave it out entirely if you wanted to make the dressing healthier. But this is a Thanksgiving recipe, and I pull out all the stops on Thanksgiving and Christmas.)

Toss the mixture more to thoroughly distribute the butter, then add about 2 cups of chicken broth or stock. If you have homemade, even better. This is where you need to pour slowly and judge as you go. You want the mixture to be crumbly and moist, but not wet.

Keep tossing the mixture with a spatula of some kind. You don’t want to mix this like you would a batter. Again … chunky and moist, not wet and pulpy.

Finally, beat 2 eggs and add them to the dressing, mixing well. This helps bind the dressing together as it cooks, making it a little more solid and less crumbly for serving.

Move the entire skillet to a preheated 350 degree oven and cook for 30 mins, uncovered. When you’re done, the top of the cornbread should be crispy, but the inside should be moist. Serve your cornbread dressing as a side dish as part of a yummy Thanksgiving dinner – and don’t forget the gravy!

It’s also really good with ham, chicken, and even a pork loin roast.
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Southern Style Skillet Cornbread Dressing

• 2 tbsp Olive Oil
• 1 medium yellow onion, diced
• 1.5 cups diced celery
• 14 oz Cornbread Stuffing mix (or 14 oz crumbled, dried homemade cornbread)
• 3 tbsp (approx) fresh rubbed sage
• 1 stick of butter, melted
• 2-3 cups chicken broth or stock
• 2 eggs, beaten

In a 12″ cast iron skillet, sautee onions and celery over medium heat until just tender. Add cornbread and sage and toss to mix. Turn off the heat under the skillet.

Add melted butter and toss until thoroughly mixed. Then begin adding broth slowly, tossing the mixture the whole time. Stop adding when the dressing is moist and chunky but not wet.

Add in beaten eggs and toss well. Then move the entire skillet to a preheated 350 degree oven and bake for 30 mins. The dressing should be crisp and lightly browned on top and moist and fluffy on the inside.

Makes 8 servings.

217 Calories | Fat 16.3g | Carb 13.62g | Fiber 1.9g | Protein 3.92g
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