Mamas Cornbread Dressing Recipe

Mamas Cornbread Dressing Recipe is easy. I helped her make it for years. This low sodium version is made with no salt cornbread and is packed with home made goodness. Of course it never turns out quite as good as Mama’s. But it is close, and healthy for a heart, kidney, and liver loving diet.

Ingredients

Bake up a double batch of the no sodium cornbread. (This should feed 8-10 with no leftovers)

4 stalks of chopped celery

4 Tbls Sage (or more to taste – I go with about 6)

1 Tbls. Marjoram and Poultry Seasoning can be added

4 eggs

5-6 cups of cooled chicken or turkey broth (less sodium version)

1 chopped onion

½ cup unsalted butter or olive oil margarine

Black pepper

1. Saute celery and onion in the butter or margarine until onion becomes transparent.
2. Break the cornbread into large chunks in a bowl.
3. Add sage, pepper, cooled celery and onion, and cooled broth mixing lightly.
4. Beat eggs until fluffy and fold into mixture
5. Use nonstick spray in a glass or metal cake pan. Pour mixture in and cover with foil.
6. Bake in preheated oven at 400 for 30 minutes and then remove foil and brown until edges are crispy.

TIP:

Add about 4 cups of the broth and then you can always add more just before you put it in the pan. Some like a wet dressing and should add more. If you like it dry, stop there. You really can’t fail at this though. Especially if you use the stock from your own turkey. It will have a rich flavor. If you have cooked the neck, liver, and giblets .. chop them up and add to the dressing also.

A reader just told me that Zip list recipe for cornbread didn’t show up, so I’m copying it here for you JUST in time for Thanksgiving. You can practice a batch today just to make the house smell yummy!

Ingredients

1 C flour (I use plain unbleached)
1 C cornmeal
2 Tbls. sugar (You can substitute Stevia)
¼ C oil
1 C. Almond, rice, or low fat milk
3 teaspoons No-Sodium baking powder (Hains is available at health food stores)
1 egg

Mix up all the dry ingredients and then add the wet. Put it in a pyrex dish, metal pan, or 8″ iron skillet that has been sprayed with non stick cooking spray. Bake at 425 for about 20-25 minutes or until golden brown! MMM. I can smell it now.

Tips:
If you whisk up your egg before adding it, you won’t have to stir as much. Mama always said NOT to over stir.
If you want to make it sweet without adding sugar, use coconut oil and skip the sugar.

I cook it just like this for holiday dressing and even bake it the night before so it is dried out a little. You can make cornbread any time and jazz it up. Try adding jalapenos, crumbled turkey bacon, Serve it with chili and grated cheese for a quick warm up.

This recipe freezes well, so make a batch of muffins and put in zipper bags. Then you can pull out as many as you need and warm them up by wrapping in tinfoil in the oven!