Greetings. I hope this post finds you well. As you can tell, we are in full holiday mode in my home. I already have two trees up and am getting ready to start decorating them. The Holidays will definitely be different from those of years past for my family this season. Typically, around the Holidays, memories of my NaNa seem to flood my mind. I was always in awe of how she knew her way around the kitchen, and everything always tasted so delicious. This year, I will reflect on past celebrations with my family and friends because those memories have never been so necessary.
Most of the recipes I share with you all are made with memories of her. I know she is smiling down with this one today. She was known for her extraordinary cooking, and cornbread dressing was in her top 10. She made her delicious cornbread dressing every Thanksgiving and Christmas. I can remember my grandmother and auntie using Stove Top® Stuffing as their secret ingredient for years. So it’s only natural I continue the tradition. Stove Top® Stuffing reminds me of so many happy and grateful times around the dining table. After a year like this, comfort and familiarity will definitely play an integral part in my family celebrations.
This cornbread dressing recipe has been in our family for years. I’ve been hosting for the holidays for the last ten years and during that time I have tweaked this recipe, and now it seems to be even more of a crowd-pleaser.
What is cornbread dressing?
Cornbread dressing is such a simple dish, but it is packed with flavor when prepared with the right spices. Traditional dressing is typically made with cornbread, chicken stock, and a mix of spices. Belle’s Southern Cornbread Dressing is seasoned with sage, black pepper, cream of mushroom, and I love to add Stove Top® Stuffing to take the flavor profile to another level. I consider this dish a sweet and savory dish because I always use sweet cornbread. It brings back memories of my grandpa when he used to eat leftover cornbread and crumble it in a glass of buttermilk, and it was so good.
Because we know the holidays can be busy and stressful, multi-tasking and preparation are vital. After making this dressing for almost 10 years now, I’m happy to share with you Belle’s Southern-Style Cornbread Dressing holiday style. I had taken a lot of the prep work out of your traditional cornbread dressing recipe by using pre-made rotisserie chicken and cornbread. All of the flavor profile is still intact. I love shopping at Walmart for its one-stop-shopping, and I have been utilizing their pickup services since March, and it is such a time saver. You can thank me later. Now let’s get to it.
First, preheat the oven to 350°F degrees and cook your chorizo in a small saucepan on low-medium heat for 3-5 minutes until it is cooked thoroughly, then set it aside.
Crumble cornbread by hand into medium pieces in a large roasting pan.
Add in Stove Top® Stuffing mix (I choose this blend because it already contains perfect seasoning elements); pour 1-½ cups of the chicken broth. Mix well; try to avoid breaking up the cornbread completely.
Add cooked chorizo, cream of mushroom soup, cream of chicken soup, cooked rice, onion and pepper blend, and remaining ½ cup of chicken broth if the mixture is still dry.
Next add in shredded chicken, poultry seasoning, creole seasoning, black pepper, and chopped egg. Mix well.
Grease 2 9” x 13” pans well and pour dressing mix evenly in each pan. Cover both pans with foil and bake for 35-45 minutes; remove foil. Slice the stick of butter into 1/4“ slices, place over the top of the dressing, and bake for another 20-30 minutes or until a thermometer reaches 165°F.
One of the important keys to tasty cornbread dressing is keeping it moist. I avoid my dressing drying out by adding slices of butter on top during the last 20 minutes of cook time.
Now this recipe serves up to 14 people. I don’t normally have a gathering of that size, so when I prepare it for Thanksgiving I usually only bake one pan and place the leftover mixture in a freezer-safe bag and place it in the freezer and use for Christmas. I hope this recipe becomes a family tradition of yours as it has become with my family. As always thank you for continued support. You all mean the world to me. Please don’t forget to Enter the #ShareTheHolidaySweepstakes by clicking here for a chance to win daily prizes of $100 Walmart gift cards and a grand prize trip to visit loved ones (a $2,500 value). Plus as a special gift from Walmart, you’ll be emailed a link to download a free digital cookbook of holiday favorites (including this recipe!).Happy Holidays-Omniley
Belle's Southern-Style Cornbread Dressing
Ingredients
- 4.5 ounces chorizo raw, beef
- 6 cups rotisserie chicken shredded
- 32 ounces cornbread prepared
- 2 cups chicken broth
- 10.5 oz cream of mushroom soup canned
- 10.5 oz cream of chicken soup canned
- 1 cup white rice cooked
- 22 oz seasoning blend frozen, onion and pepper
- 1 tbsp creole seasoning
- 1 ½ tsp black pepper
- 1 egg boiled, chopped
- 1 stick butter unsalted
Instructions
- Preheat oven to 350°F.
- Cook chorizo in small saucepan on low-medium heat for 3-5 minutes until it is cooked thoroughly and set aside.
- Crumble cornbread by hand into medium pieces in a large roasting pan; add in stuffing mix and1 ½ cups of the chicken broth. Mix well; try to avoid breaking up the cornbread completely.
- Add cooked chorizo, cream of mushroom soup, cream of chicken soup, cooked rice, onion and pepper blend, and remaining ½ cup of chicken broth if mixture is still dry.
- Next add in shredded chicken, poultry seasoning, creole seasoning, black pepper and chopped egg. Mix well.
- Grease 2 9” x 13” pans well and pour dressing mix evenly in each pan. Cover both pans with foil and bake for 35-45 minutes; remove foil. Slice the stick of butter into ¼-inch slices, place over top of dressing and bake for another 20-30 minutes or until a thermometer reaches 165°F.
Greetings, I hope this post finds you well. I am happy to share with you some more Belle-approved kitchen finds: Mutti® Double Concentrated Tomato Paste and Mutti® Finely Chopped Tomatoes available at Albertsons, which reminds me of my NaNa. She was caring, sweet, but knew how to demonstrate just the right amount of sass. My PawPaw and her had a garden every year, and she loved tomatoes. You all know we plant a garden every year as well and the one thing my husband must absolutely have is tons of tomato plants. Well, fast forward to the Louisiana heat and we have lost all our crops in record time this year. That still doesn’t stop me from craving fresh tomatoes. If you are feeling the same way, I am happy to share with you my Roasted Tomato Caprese dedicated to my NaNa and husband.
Preheat the oven to 350. Drain cans of tomatoes and place in a bowl. You can save reserved contents and make a great tomato soup base.
I hope this recipe brings you as much joy as it brings my family. Don’t forget, Mutti is available at your local Albertsons. As always, thank you for following along with me as I share recipes from the soul with memories of my NaNa sprinkled throughout. Be Well-Omniley
Then allow pressure to vent naturally, and wait until all of the steam has released and the valve has dropped. Remove the lid. Wait for everyone to come to see what that smell is!!!
