I have learned from visiting with them over the years, that southerns love their cornbread dressing. As much as I love this style of dressing, I also love the way my family used to make it. Growing up, my parents always made what they refer to as stuffing. Sometimes with cubed bread crumbs (think Pepperidge Farm or Stove Top) and other times they would make it with cubed potatoes and olives, using a recipe that they grew up with in the Pacific Islands.
Being exposed to all these different ways of making stuffing/dressing prompted me to come up with my own version for my family…combining the southern style with the style I grew up with.
I came across this recipe while on an internet search for inspiration. I tweaked it to where it is a combination of everything I was looking for.
There is still more tweaking to do, however, this recipe will be the baseline for it all.
Who says the north and the south can’t get along? 😉
- 1 onion chopped
- 1 cup chopped celery
- 1/2 cup salted butter
- 5 slices of cooked and crumbled bacon
- 1/2 cup chopped mushrooms
- 5 cups sourdough bread cubed and toasted
- 3 cups crumbled corn bread
- 1/2 tbsp. salt
- 1/2 tsp. pepper
- 1 tsp. sage
- 1/2 tsp. thyme
- 1/2 tsp. rosemary
- Dash of nutmeg optional
- 2 cups of chicken broth
- 1 large egg beaten
- Preheat oven to 375 degrees.
- Saute' onion, celery, and mushrooms with the 1/2 cup of butter until tender.
- In a large bowl, combine the saute'd vegetables, crumbled bacon, sourdough bread cubes, crumbled corn bread and all of the seasoning. Mix with your hands until well combined.
- Add the chicken broth and egg and mix until well moistened.
- Place in a greased casserole dish and bake, covered for 40 minutes. Take cover off and bake an additional 10 minutes.