If you didn’t grow up on southern cornbread dressing, you have to make it. It’s better than the turkey. And you make it in a casserole, not inside the turkey. When it’s a stuffing there is never enough and no leftovers, and you risk overcooking the turkey breast to fully cook the dressing. Leave stuffing to the food magazine photo stylists.
Real dressing starts with a skillet (or two) of cast iron cornbread. Your own southern cornbread from a hot skillet is not a big project and a great dressing can’t rely on a bag of store-bought bread crumbs. And no, you cannot use a box of sweet Jiffy “cornbread” mix. Just no.
For foolproof convenience we always use a southern-style self-rising cornmeal mix (with leavening and salt already mixed in), like Martha White brand. Once that’s done, the rest is a cinch. Just combine the cornbread with the usual dressing ingredients like sage, celery, onion, broth, and eggs.
If you need a recipe, here’s a good one:
Here’s a short video to help you get started. Happy Thanksgiving!