Happy Thanksgiving week!
One of my very favorite Thanksgiving side dishes of all time is my Aunt Ruthie’s Cornbread Dressing. It is packed with flavor, the perfect consistency, and is even better the next day.
I know that each family has their favorite recipe, but this one can’t be beat! You can easily make it the night before, and quickly heat it up before meal time.
When I went hunting for this recipe, I found it in my homemade recipe binder on two small pieces of paper covered in water and broth stains…but tucked safely away where I knew nothing would happen to it.
Recipe: Aunt Ruthie’s Cornbread Dressing
2 packages dried cornbread stuffing mix (the yellow Pepperidge Farm…no reason to substitute anything else.)
1 lb breakfast sausage, crumbled, browned, and drained
4 cups chopped celery
1 cup green onion
1 cup bell pepper
3 cups chopped onion
1 cup chopped fresh parsley
1 1/2 teaspoon rubbed savory
1 1/2 tablespoon sage
1/2 teaspoon pepper
1 teaspoon salt
2 cans low-sodium chicken broth
3 tablespoons butter
Directions:
Preheat oven to 350 degrees.
Saute all chopped veggies in the sausage drippings until tender.
Mix all ingredients above — except the butter — in a very large mixing bowl. Pack it into a lightly greased 9 x 13 casserole dish.
Bake on 350 degrees for 30 minutes.
After the dressing is cooked, spread the butter on top. Place in oven until golden brown.
**To reheat the next day, cover the dish in foil, heat in a 300 degree oven for 20 minutes.
Enjoy!
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