If you’re looking for a Southern-style side dish to accompany your Thanksgiving turkey, look no further than Savannah Classics Cornbread Dressing. This traditional recipe is a classic in the South and is sure to please any crowd. Whether you prefer a more savory or sweet version, we’ve got you covered with two different recipes to try.
Recipe 1: Savory Cornbread Dressing
Ingredients:
- 1 package (8.5 oz) Savannah Classics Cornbread Mix
- 1/2 cup butter
- 1 large onion, chopped
- 3 celery stalks, chopped
- 2 cloves garlic, minced
- 2 cups chicken broth
- 2 tablespoons chopped fresh sage
- 2 tablespoons chopped fresh thyme
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3 large eggs, beaten
Instructions:
- Preheat oven to 375 degrees F.
- Prepare the cornbread mix according to package directions.
- Cool and crumble the cornbread and set aside.
- Melt the butter in a large skillet over medium heat.
- Add the onion, celery, and garlic and cook until softened, about 7 minutes.
- Add the chicken broth, sage, thyme, salt, and pepper and bring to a simmer.
- In a large mixing bowl, combine the crumbled cornbread, vegetable mixture, and beaten eggs.
- Transfer the mixture to a greased 9×13 inch baking dish.
- Bake for 40-45 minutes or until the top is golden brown and the dressing is cooked through.
Nutritional Information:
Calories per serving: 220
Total Fat: 13g
Saturated Fat: 7g
Cholesterol: 92mg
Sodium: 758mg
Total Carbohydrates: 19g
Fiber: 1g
Sugar: 1g
Protein: 6g
Cooking Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Equipment:
- Large skillet
- 9×13 inch baking dish
- Large mixing bowl
Serving Suggestions:
Serve as a side dish with roasted turkey, ham, or chicken. Top with gravy or cranberry sauce.
Variations:
Try adding diced apples, cranberries, or pecans for a sweet and savory twist. You can also substitute the chicken broth with vegetable broth for a vegetarian version.
Substitutions:
If you can’t find Savannah Classics Cornbread Mix, use your favorite cornbread recipe or a store-bought mix. You can also use dried herbs instead of fresh.
Storage:
Leftover dressing can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Tips:
Make sure to cool the cornbread completely before crumbling to prevent it from turning mushy. You can also make the cornbread a day ahead and store it at room temperature.
Frequently Asked Questions:
Can I make this recipe in advance?
Yes, you can prepare the dressing up to 2 days ahead of time and store it in the refrigerator until ready to bake.
Recipe 2: Sweet Cornbread Dressing
Ingredients:
- 1 package (8.5 oz) Savannah Classics Cornbread Mix
- 1/2 cup butter
- 1 large onion, chopped
- 3 celery stalks, chopped
- 2 cloves garlic, minced
- 2 cups chicken broth
- 2 tablespoons chopped fresh sage
- 2 tablespoons chopped fresh thyme
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1/2 cup sugar
- 3 large eggs, beaten
Instructions:
- Preheat oven to 375 degrees F.
- Prepare the cornbread mix according to package directions, adding 1/2 cup of sugar to the batter.
- Cool and crumble the cornbread and set aside.
- Melt the butter in a large skillet over medium heat.
- Add the onion, celery, and garlic and cook until softened, about 7 minutes.
- Add the chicken broth, sage, thyme, salt, and pepper and bring to a simmer.
- In a large mixing bowl, combine the crumbled cornbread, vegetable mixture, and beaten eggs.
- Transfer the mixture to a greased 9×13 inch baking dish.
- Bake for 40-45 minutes or until the top is golden brown and the dressing is cooked through.
Nutritional Information:
Calories per serving: 240
Total Fat: 13g
Saturated Fat: 7g
Cholesterol: 92mg
Sodium: 758mg
Total Carbohydrates: 27g
Fiber: 1g
Sugar: 12g
Protein: 6g
Cooking Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Equipment:
- Large skillet
- 9×13 inch baking dish
- Large mixing bowl
Serving Suggestions:
Serve as a side dish with roasted turkey, ham, or chicken. Top with gravy or cranberry sauce.
Variations:
Try adding raisins or chopped apples for extra sweetness. You can also substitute the chicken broth with vegetable broth for a vegetarian version.
Substitutions:
If you can’t find Savannah Classics Cornbread Mix, use your favorite cornbread recipe or a store-bought mix.
Storage:
Leftover dressing can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Tips:
Make sure to cool the cornbread completely before crumbling to prevent it from turning mushy. You can also make the cornbread a day ahead and store it at room temperature.
Frequently Asked Questions:
Can I make this recipe in advance?
Yes, you can prepare the dressing up to 2 days ahead of time and store it in the refrigerator until ready to bake.
Final Thoughts
Savannah Classics Cornbread Dressing is a staple in Southern cooking and for good reason. These two recipes offer a savory and sweet option to suit any taste preference. With simple ingredients and easy instructions, this dish is an excellent addition to any holiday meal or weeknight dinner. So go ahead and give it a try – your taste buds will thank you!
