When I think about Thanksgiving, I always think about my Mamaw. Mamaw made the best cornbread dressing… and giblet gravy… and “coconut stuff”.. and…
Mamaw never got to try my “Cornbread Dressing Blend” but I’m sure if she was still with us, she’d call a few days before thanksgiving in her distinctive eastern Oklahoma raspy voice “Son…… don't forget to bring that seasoning you make…. and I have a bowl full of green onions for you to clean.” Those family members that know the story about the green onions know what I’m talking about. ;-)
Depending on where you live, and your family traditions, whatever else you add to your cornbread dressing is completely up to you. Some folks will add chopped up giblets and hard cooked eggs to their dressing (some like my Mamaw added those to their gravy). I have a friend from Louisianan who adds chopped crawfish to her dressing, and another from Maryland who added smoked oysters.
Bacon would be a good idea… maybe dried currents or apricots too. Play around with it if you’re looking to start new Thanksgiving meal traditions…. just be sure to include my Cornbread Dressing Blend! ;-)
My Cornbread Dressing Blend is a salt free, herb and spice blend meant to BOOST your dressing recipe. Not only for southern style cornbread dressing recipes, but also for standard white bread stuffings and dressings as well. Keep your recipe... just add my salt free Cornbread Dressing Blend to lift those flavors.
5 cups crumbled day old cornbread
3 cups crumbled day old biscuits
4 ounces butter (1 stick)
2 medium yellow onions, diced
2 cups finely chopped celery
1 quart salt free chicken or turkey broth
3 tablespoons In The Kitchen With Scotty's Salt-Free "Cornbread Dressing Blend"
2 eggs, lightly beaten
2 tablespoons In The Kitchen With Scotty's "Cook's Line Seasoning" or to taste
1. Heat a standard oven to 400ºF. In a large mixing bowl, combine the cornbread and biscuit crumbs.
2. In a saucepan over medium heat, sauté the onion and celery in butter with the Cornbread Dressing Seasoning until tender. The technical term is "sweat"...do not brown.
3. Combine the sautéed onion and celery with the bread mixture. Stir in chicken broth, using enough to moisten...not quite soupy, but almost.
4. Stir in the Cook's Line Seasoning, then the beaten eggs, blending well. Pour and spread the mixture in a greased shallow baking or roasting pan measuring about 9x13. Dot with a little extra butter for good measure (it's Thanksgiving!) Bake for 35-40 minutes or until the center has cooked. Enjoy!!
Don't forget to stop by the "SHOP" section of this website to purchase any In The Kitchen With Scotty handcrafted sauces and spice blends that you may need for this recipe. Happy Cooking, and thank-you for supporting my small business! -Scotty