Old School Corn Bread Dressing
This is a deep south recipe including a scratch-made corn bread recipe. The flavors are perfect for your holiday table and a proven winner!
Servings: 12
Equipment
- 1 10 Inch Cast Iron Skillet
- 1 Smoker or Grill
Ingredients
- 1 batch SuckleBusters Smoked Cornbread Follow recipe on this site
- 6 each Biscuits, large
- 32 oz Chicken Stock or Broth Plus, additional as needed
- 2 each Celery Stalks, chopped
- 1 each Medium Yellow Onion, chopped
- 1/2 stick Butter
- 1 tsp Ground Sage
- 1 tsp Poultry seasoning
- 1 tsp Black Pepper to Taste
- 2 tsp Salt to taste
Instructions
Make Corn Bread
- Make 1 batch SuckleBusters Corn Bread using SuckleBusters recipe
Sauté Onion and Celery
- Chop onions and celery
- Sauté until translucent on flattop or pan, reserve to baking dish
Assemble Dressing
- Chop/crumble corn bread and biscuits, add to baking dish
- Add sage, poultry seasoning, black pepper (to taste) and salt (to taste)
- Add 32 oz Chicken stock, mix until smooth and add more chicken stock until it is moist, but not soupy
- Add 2 TBSP oil (or bacon grease) to a hot 10 in cast iron skillet and pour in dressing.
Cook
- Place in a 400-degree smoker or grill (alternatively use oven)
- Cook for 30 minutes or until golden brown on top
Serve and Enjoy!
- Happy Thanksgiving!
