The state where you are from is going to determine whether you call it dressing or stuffing. But here in Western Kentucky, we call it dressing. And it is So. Stinkin. Good. Sure you could do Stove Top stuffing, we all have. I even use it for my Chicken and Stuffing Crockpot recipe. But if you really want it to stand out, make it from scratch and make it your own. And trust me, it’s not hard at all. Here’s what you need:
1 box Jiffy corn muffin mix
1/3 c. milk
1/2 c. sour cream
2 eggs, beaten
1 Tbsp. dried sage (dry or rubbed is fine. Rubbed is a little more potent)
1-1/2 tsp. dried thyme
1/2 tsp salt
1/2 tsp pepper
2 c. chicken stock
3 celery stalks, diced
1 med. onion, diced
3 Tbsp. butter
- Make cornbread according to package BUT add an extra egg and 1/2 c. sour cream. Cook at 400 degrees for 25 minutes, until the top begins to get light brown. Remove from oven and let cool.
- Reduce oven temperature to 350 degrees.
- In a large mixing bowl, mix together 2 eggs, thyme, sage, salt, pepper and chicken stock. Set aside.
- Over medium heat, saute celery and onions in butter until translucent and tender.
- Add celery, onions and butter to the mixing bowl and stir.
- When cornbread is cooked, let it cool for about 5-10 minutes, and then crumble and add it to the mixing bowl.
- Stir all ingredients together until combined.
- Pour into a lightly greased 9 x 13 baking dish and bake uncovered for 30 minutes at 350 degrees.