![]() ![]() I make my cornbread as follows, but you can use your favorite recipe (just don’t use any version that is sweet – sorry Jiffy). Overstirring will remove air and the cornbread dressing will end up being too heavy and dense. VERY IMPORTANT TIP: Do NOT overstir when you mix all the dressing ingredients together. For the basics on “ How to Make Gravy from Scratch” you’ll want to read this. Gravy is made of the pan drippings from the turkey and most folks like to have gravy over their dressing, though not everyone eats it that way. That probably comes from the fact that we don’t typically “stuff” the turkey with our dressing. Here in the south, we don’t refer to our dressing as stuffing. Dressing or stuffing? And then there’s the gravy Everyone loves this cornbread dressing just the way it is, so we don’t mess with that. We typically try to stay away from prepared foods in our recipes.īut, this is one of those “if it ain’t broke, don’t fix it” situations. I admit that this recipe includes a couple of prepared grocery items – Pepperidge Farm stuffing mix and a canned cream soup. When I decided I wanted to share it with y’all I had to make it and measure each ingredient to have an actual recipe. This is dressing made the way my mother-in-law makes it, and I learned just by watching her. Thaw completely before reheating it in the oven.Turkey and dressing is a southern family classic Freeze: Store in an airtight container or freezer bag for up to 3 months.Fridge: Wrap the cornbread in plastic wrap and store for up to 1 week.Room Temperature: Wrap the cornbread in plastic wrap or aluminum foil, and you can leave it on the counter for 1 or 2 days.Serve it on the side of these meat dishes:Ĭornbread for breakfast? YES! Try it with Shakshuka! Storage 30 Minute Tortellini Tomato and Spinach Soup. ![]()
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