Cornbread Dressing Recipe (2024)

FAQs

Can you put too much broth in dressing? ›

I suggest adding a little at a time, say 1 cup of broth for every 4 cups of dry mix. Give it a good stir, then let it sit for a minute. The stuffing should be moist but not wet. If there is a puddle of broth at the bottom of the bowl, you've added too much.

You can use either stock or broth for keeping dressing moist or as a basis for gravy, but a strong flavor will give you better results.

Cook until the center of the dressing reaches 165 degrees. When checked with a food thermometer. Never place frozen dressing or other frozen food in a slow cooker, it will not reach proper safe temperature fast enough.

Avoid bland dressing by making sure to include plenty of onions, celery, and herbs in your recipe. Now is not the time to go easy with the sage, thyme, and pepper. The dressing should taste different from your cornbread.

If the stuffing came out too wet and soggy (aka bread soup!) try not to over mix it, otherwise it'll turn into mush. Curtis Stone says to pour it on a large sheet tray and spread it out. Bake it on high heat to crisp it up, but make sure it doesn't burn.

Broth: Chicken broth keeps the stuffing moist without making it soggy. Eggs: Two lightly beaten eggs help hold the dressing together and add moisture. Water: You can add a few tablespoons of water, if you'd like, to achieve your desired consistency.

While oil can make cakes and quick breads luxuriously tender, I find the cornbread lacks flavor if butter isn't present. Because butter doesn't make the bread as moist as oil does, I pair it with buttermilk.

In most cases, stock and broth are interchangeable. If you're in the soup aisle and can't remember whether the recipe called for stock or broth, either will do for making soup, gravy, or a flavorful pot of rice or grains. Keep in mind that stock is unseasoned, and broth is seasoned.

There are several different levels of coarseness of corn meal, from very fine (corn flour) to very coarse. If you want your corn bread to be less gritty, use a finer grind of corn meal. (If you don't want to waste the corn meal you've already got, you can grind it finer in a coffee grinder.)

The stuffed meat, poultry, or stuffing in a casserole should be placed immediately after preparation in an oven set no lower than 325 °F. A food thermometer should be used to ensure that the stuffing reaches the safe minimum internal temperature of 165 °F.

Can you cook dressing the day before and reheat? ›

Can you prepare stuffing ahead of time and reheat? YES! This stuffing is baked to golden perfection the day before the big meal. You store it in the fridge overnight and then simply warm it in the oven before dinner.

Let the dressing sit at room temperature for about 30 minutes, before you bake it according to directions. Alternatively, you can freeze the dressing after Step 5, and store it in the freezer up to 3 months. Thaw overnight in the fridge, and let the dish sit at room temperature for 30 minutes before baking.

Be sure to leave enough time — the cornbread needs to sit out overnight to harden slightly before you make the dressing.

If you want to avoid a gummy texture in your cornbread dressing, try using less liquid, baking the bread for longer, or mixing the ingredients more thoroughly.

The dissolving gelatin and juices from the meat are what make the pot roast sauce so delicious, and too much liquid at the start means a diluted sauce with less silky mouthfeel and rich flavor. Remember that the meat and any veggies in the pot will also add to the liquid volume.

If you've already made your stuffing and it came out too salty, there are a few things you can try before you start over. eHow recommends mixing in 1 cup of plain bread cubes and a 1/2 cup of unsalted chicken stock. You can add more if needed, but this should be enough to tone down the saltiness.