Corn Meal Dressing

Description

I don't know many people who flat out don't like dressing.  And the controversy over corn bread vs. non-corn-bread or plain old Pepperidge Farm dressing or not is legendary.  I will admit to finding the Pepperidge Farm route kind of bland.  And I do like the flavors and textures that come with corn meal or corn bread dressings, but then again--I'm from the South, so...I would, right?  

And then, there's the question of to stuff or NOT to stuff?  I don't stuff, but mostly because for years and years, I threw a legendary "Pre-Thanksgiving" party where I served Thanksgiving dinner to up to 25 people.  With a 25-30 pound turkey, adding the extra weight of all that stuffing was just out of the question, so I always made it in casserole dishes on the side--the day before!

Whatever your preferences, this recipe is my mom's cornmeal dressing recipe and its the one I grew up with, so, naturally, the one that I like the best and the one that really says "Happy Thanksgiving!" to me!

p.s.: the featured picture is of the piece of light blue copier paper on which my mom wrote this recipe for me just before I got married and left home.  It's covered with about 35 years worth of Thanksgiving shmutz.  I'll never part with it ;-)

Ingredients
  • 1 cup corn meal
  • 1 cup water
  • 1 cup chicken bouillon
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 1 tsp poultry seasoning
  • 1 tbsp sugar
  • 4 tbsp melted butter
  • 1 tsp salt
  • 1/3 cup chopped parsley
  • 4 cup oven-dried bread
  • 3 eggs (lightly beaten)
Instructions
  1. 1
    Preheat oven to 350*. In a very large pot, pour water, bouillon and corn meal into pan and bring to a boil, stirring constantly to avoid lumps until it becomes mush.
  2. 2
    Add rest of ingredients and blend thoroughly--this will take a little elbow grease ;-)--a large pan will help with this process as it will give you the room to work with all the dry ingredients. Add a little more broth if dry--it should be moist.
  3. 3
    Bake dressing in a 9x12" greased casserole dish for about an hour at 350*, or until a toothpick inserted in the middle comes out clean.
  4. 4
Read it online: https://thestonesoupcook.com/recipe/corn-meal-dressing/

Thank you for visiting my site!  I hope you love the recipe!