November means Thanksgiving, and that means family, friends, and big dinners complete with our mouth-watering Thanksgiving cornbread stuffing recipe. It can be a lot of work for the cook (and hopefully you have more than one but not too many). With the Turkey to roast (praying it comes out right) and side dishes to make, mix and bake – there are a lot of things to do.
You can nearly eliminate the first item – the Turkey. No, we didn’t say don’t have one….but you can buy the best Turkey you have ever had when you order an Eddie Deen smoked Texas by Texans. It is the most famous turkey in Texas – and comes only from us.
The turkeys are smoked right here in Texas, sealed just at the right time – in the right way to save all of the juicy goodness. They are completely cooked and ready to heat and eat – or even serve just as they are. Now that you have the Turkey covered – let’s move on to the cornbread stuffing.
One funny thing about “stuffing” is that, in Texas, some people say “stuffing” and some people say “dressing.” Traditionally, it was called stuffing, because you stuffed the turkey with it. Other families don’t like to stuff the turkey at all – and prepare it in a pan, calling it dressing. Some people use white bread, some like wheat bread – and some like cornbread….no matter which way you do it, or what you call it, we have a great recipe for you – right from the Texas by Texan family. Check it out!
Texas Thanksgiving Cornbread Stuffing Recipe (We called it that because Mom did)
Make two batches of cornbread (yes, from scratch) -requires the absolutely, necessary – Cast Iron Skillet
- 1 ½ C White Cornmeal
- 2 t Baking Powder
- ½ t Baking Soda
- 1 t Salt
- 2 T Shortening (like Crisco)
- 1 ¾ C Buttermilk
- 1 Egg
Mix dry ingredients while 2 tablespoons of shortening is melting in oven in iron skillet (while oven pre-heats to 400 degrees).
Add buttermilk and egg to dry mixture. Mix well and pour in melted shortening. Mix with whisk and pour into iron skillet. Bake at 400 degrees for 30 minutes.
If you have two cast iron skillets, you can do two batches at once, otherwise – repeat recipe for both batches. And of course, you start the dressing with the cornbread you just made.
You can make the two cornbread batches a day or so ahead of time if you want, but once the cornbread is cool you need:
- 2 batches cornbread
- 5 slices stale bread
- 2 Eggs
- 1 Carton or large can chicken stock
- 2-3 stalks chopped celery
- 1 chopped onion
- Salt and pepper
- 1 t sage powder or 1 T sage herb
Crumble cornbread and stale bread in large bowl. Add eggs, celery, onion and spices. Mix well then slowly add chicken stock until mixture is “wet,” mixing by hand. Do not “mash” the mixture but place into baking pan and pat down. Pour turkey drippings over top. Bake at 350 degrees for one hour.
Celery, onion, salt, pepper and sage can be decreased or increased to taste. If you know you don’t like celery, add less – etc. You don’t have to stuff the turkey – since yours is already cooked.
See, with just a little work, you have the two main parts of your Thanksgiving Dinner already done! Your Eddie Deen Smoked Turkey is cooked for you – and the dressing was easy! The rest of your meal will go even better if you ask others to pitch in! As always, with such an amazing aroma in the air, your family and friends won’t be able to wait for dinner to come, so stir up a batch of our favorite Texas-style fried pickles in the meantime.
Like all Texans – we love food, especially if it is Texas traditional! Happy Thanksgiving from us to you….now get cookin’!
Texas by Texans sells only products Made in Texas by Texas artisans and craftsmen. We offer Texas treasures of all types from food and clothing to home and yard décor. A portion of every purchase goes to support the Texas Work of Art Foundation which promotes the advancement of art and music education in Texas schools. At Texas by Texans, we know that Texas is not just a place – it’s a state of mind!
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