Every year my brother and I we will have the same conversation....Is it stuffing or is it dressing? My Mom and Grandmothers, made their "dressing" with the turkey, and we called it dressing. They would use cornbread . Now I am making Stuffing with cornbread and dry white bread it is set away from the dressing in a dish. Call it what you must thanksgiving dinner wouldn't be complete without it! I am share two recipes one is simple a slow cooker style and the other is Cajun style. Making Thanksgiving stuffing or dressing is the way you want it to taste.
Simple Slow Cooker Style
8-inch pan cornbread
8 slices day old bread, toasted and cubed
4 eggs
1 cup chopped onion
1/2 c. chopped celery
1 to 2 tsp. poultry seasoning
1/2 tsp. black pepper
2 cans cream of chicken soup
2 tbsp. butter
Grease . Crumble cornbread into a large mixing bowl. Add all ingredients except the butter. Pour dressing mixture into the slow cooker and dot with butter. Cook on HIGH for 2 hours or on low 3 1/2 to 4 1/2 hours.
Cajun Cornbread Dressing
8-inch pan cornbread
8 slices day old bread, toasted and cubed
salt and black pepper to taste
½ teaspoon ground cayenne pepper
2 teaspoons dried oregano
1 teaspoon thyme
6 tablespoons cooking oil
1 ½ cups finely chopped onions
1 ½ cups finely chopped bell pepper
1 cup chopped red bell pepper
1 cup finely chopped celery
2 tablespoons minced fresh garlic
1 14 ½ oz. can chicken broth
1 12 oz. can evaporated milk
1 small can cream chicken soup
6 eggs, beaten
1 stick butter melted
Add oil and veggies
and saute in a pan not to over cook and sat a side
Place bread in a large bowl
Adding the spices and herbs mixing well.
Mix milk,eggs,soup and broth together and add to bread stirring well
Add the veggies and blend lightly into the mixture. Next add melted butter and blend well.
Grease A baking dish and add mixture. Bake at 350 until golden brown about 30 minutes
