Who besides me, thinks Cornbread Dressing is the best part of the Thanksgiving meal? There is just something about that bumpy, nutty, cornbready, goodness that is so satisfying. It makes me look forward to Thanksgiving more than anything else on the table!
My Thanksgiving dressing recipe is the one my mom made and her mom before. You could say it’s a 3rd generation recipe. While a few of the techniques may have changed over the years, this simple recipe never disappoints!
Last week I featured mostly non-traditional Thanksgiving recipes like my Sweet Potato Crostini and my Sparkling Pear Cocktail. This week’s recipe for Cornbread Dressing is very traditional but if you are seeking something a little different, consider trying my Acorn Squash Recipe, first published in 2019! Not only is it delicious, but it is also very beautiful! I hope you will stay turned because later in the week, I’ll be posting one last Thanksgiving recipe, you wont want to miss!
If traditional and simple is what you’re looking for, I hope you will try our Cornbread Dressing, I predict you will be glad you did!
Moms Cornbread Dressing
2 packages of cornbread mix prepared and crumbled
1 package of biscuits prepared and torn into small pieces
1 tablespoon butter
1 leek cleaned and chopped finely, or 1 small onion finely chopped
2 ribs celery finely chopped
1 ½ cups walnut coarsely chopped
2 teaspoons ground sage
½ teaspoon celery seed
3 cups or more chicken stock
1 egg beaten
Salt if desired
Preheat oven to 350 degrees. Melt the butter in a small chef’s pan and
cook the leeks or onions and celery for about 10 minutes, until they are very
soft. In a large bowl, mix the cornbread crumbs and biscuit pieces
well. Add the vegetables, seasonings, and walnuts to the bread and
toss. Begin to add stock slowly mixing well. Continue to add stock
until the mixture is wet and creamy but still has some lumps. Taste and adjust
seasonings if desired. Add egg and mix well. Pour the cornbread
mixture into a greased 9×13 glass baking dish that has been coated with
non-stick cooking spray. Bake uncovered for 1 hour and 15 minutes until
dressing is browned on top.
I hope you will join us in the kitchen in 2023! New classes have been added to the schedule!
Friday, February 3rd 10:30-2:30 Artisanal European Breads After spending a week of study in Paris on Artisanal European bread, Lorie will lead a small group on a deep dive into the wonders of freshly baked European bread. All techniques will be tailored for the American home chef with no shortcuts on flavor and quality! There is nothing like the wafting aroma of freshly-baked bread LEARN MORE
An Evening of Pure Chocolate- Thursday, February 9th 6:30-9:00 With Valentine’s Day right around the corner, our minds naturally drift to Chocolate. But did you ever think about making beautiful chocolate morsels right in your home kitchen? Lorie will lead you on a journey that includes a tidbit of the history of chocolate before diving into this silky, sweet, confection favored by all. LEARN MORE
Croissant Workshop- Friday, February 17th 11:00-2:30 Viennoiserie is the exquisite laminated dough used in classic French Pastries like Croissant, Pain au Chocolat, and Almond Croissants. After studying Viennoiserie dozens of times all over France, Lorie will lead you in hands-on instruction showing you all the tricks of the trade so you can easily reproduce delectable pastries in your home kitchen. Every time she studies this classic French technique new secrets are revealed. LEARN MORE
French Food and Wine Workshop, Thursday, March 2nd 6:00-9:00 After time spent in Paris deepening her knowledge of wine, Lorie will lead you through an amazing evening of food and wine pairings to rival any Parisian chef’s creation. We will start with 2 Amuse Bouche: Pear Endive Spears, and Caramelized Mushroom and Onion Tartlets both served with Champagne. READ MORE