Turkey and dressing are a food combination as iconic as peanut butter and jelly—one just can't go without the other. Classic Thanksgiving Dressing takes sweet and hearty cornbread and combines it with tender vegetables and sage for that perfect holiday flavor. Savory and moist, Classic Thanksgiving Dressing pairs well with turkey, ham, chicken, or virtually any other holiday centerpiece. You could even make it on its own as an extra appetizing snack!
IngredientsFor the cornbread: • 1 cup all-purpose flour • 1 cup cornmeal • salt, to taste • 3 teaspoons baking powder • 1/4 cup granulated sugar • 1 large egg • 1 cup milk, not skim For the dressing: • 4 stalks celery, diced • 2 medium yellow onions, diced • 1 teaspoon sage, plus more to taste • salt, to taste • 1 teaspoon pepper, plus more to taste • 4-6 (10-ounce) cans chicken broth
Preheat the oven to 350 degrees F.
Grease 2 pie pans with nonstick spray.
To begin preparing the cornbread, mix the flour, cornmeal, salt, baking powder, and sugar in a large bowl.
Add the egg and milk to the bowl and combine until a batter forms.
Divide the batter into the greased pie pans.
Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Allow the cornbread to cool before using it in the dressing. You can make the cornbread the day before or use bakery cornbread if desired.
To prepare the dressing, begin by crumbling the cornbread into a large bowl.
Add in the celery, onions, sage, salt, and pepper and mix until thoroughly combined. Go easy on the salt as the broth will add additional saltiness to the dressing.
Grease a 9x13-inch roasting pan with nonstick spray.
Pour the cornbread mixture into the pan and press it down lightly.
Slowly pour the chicken broth over the cornbread until all of the dressing is just covered.
Bake at 350 degrees F for one hour or until heated through and browned on top.