Southern Cornbread Dressing with a Rosemary Twist 

Southern Cornbread Dressing with a Rosemary Twist 

This Southern Cornbread Dressing with a Rosemary Twist is the perfect compliment to your holiday turkey dinner. It’s sweet, fluffy, moist, and has a bold rosemary flavor.

Southern Cornbread Dressing with a Rosemary Twist
Turkey stuffing/dressing tastes so awesome! So why is it I only think of it during the thanksgiving holiday? Year after year it happens, thanksgiving rolls around and an idea light bulb suddenly lights up in my mind. Oh! Stuffing sounds good! The thought always feels genius to me. Does this happen to anyone else, or is it just me?



Southern Rosemary Cornbread Dressing
Southern Rosemary Cornbread Dressing

There is one thing that I love and eat all year around, cornbread. I can eat it any place or any time of day. Cornbread is that good to me. So this year I decided to make a homemade dressing with my two favorite ingredients, cornbread and rosemary. Southern style with a twist. It almost made me wanna put on cowboy boots…almost.

Enjoy!

Jason

Preparations

Preheat oven to 375 degrees

Chopped Celery
Chopped Celery
Finely chop the celery, onion, and rosemary.

Chopped Red Onion
Chopped Red Onion
Tear your cornbread and sweet biscuits into chunks and add to a large bowl.

Cornbread chunks
Cornbread chunks
Add your veggies, rosemary and dry spices into the bowl.

Eggs
Eggs
Next add all your wet ingredients: eggs, butter, and chicken stock.

Mixed ingredients
Mixed ingredients
Mix all the ingredients well until it resembles soup.

Round baking dish

Spray cooking oil in a 2 1/2 quart baking dish and pour the mixture into the dish. Preferably a deep dish to give room for rising. Bake for about 1 1/2 hours.

Ingredients

  • 2 finely chopped celery stalks
  • 3/4 cup finely chopped red onion
  • 4 cups cornbread crumbled
  • 2 sweet biscuits (recipe here)
  • 1/4 cup melted salted butter
  • 3 large eggs
  • 1 tsp salt
  • 1/2 tsp black pepper

Preheat oven to 375 degrees. Finely chop the celery, onion, and rosemary. Tear your cornbread and sweet biscuits into chunks and add to a large bowl. Add your veggies, rosemary and dry spices into the bowl. Next add all your wet ingredients: eggs, butter, and chicken stock. Mix all the ingredients well until it resembles soup. Spray cooking oil in a 2 1/2 quart baking dish and pour the mixture into the dish. Preferably a deep dish to give room for rising. Bake for about 1 1/2 hours.

 

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