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Make Thanksgiving extra awesome this year with Southwest Cornbread Dressing on The Creekside Cook
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Southwest Cornbread Dressing

The cornbread needs to sit out over night to dry out, so be sure to prepare it a day ahead.
Prep Time40 minutes
Cook Time1 hour
Total Time1 hour 40 minutes
Servings: 3 quarts
Author: Donalyn Ketchum

Ingredients

The Cornbread

  • 1 & 1/2 cups cornmeal [preferably a coarse whole grain type but regular will work]
  • 1 & 1/4 cups all purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1/3 cup olive oil or vegetable oil
  • 1 cup milk
  • 2 slices hearty white or whole wheat bread cut in cubes the same size as the cornbread

The Dressing

  • 1 tablespoon olive oil
  • 1 medium onion cut in a large dice - 3/4 inch pieces
  • 3 medium stalks of celery cut in thin slices
  • 3 tablespoon butter
  • 1 teaspoon dried thyme
  • 2 tablespoon poultry seasoning [I like Bell's]
  • 2 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 small to medium garlic clove shredded with a micro-plane [do this right into the pan - easier]
  • 1 to 2 cups turkey or chicken stock divided
  • 4 - 5 sprigs fresh cilantro chopped

Instructions

Make the Cornbread

  • Preheat the oven to 375º. Generously butter a 10 x 10 baking dish, or a couple of 9 x 5 bread pans.
  • Combine the cornmeal, flour, baking powder and salt in a medium bowl.
  • In a smaller bowl, or right in a 2 cup measuring cup, whisk together the eggs, oil and milk.
  • Pour the wet ingredients into the dry one and and fold together just until combined. it will be a shaggy batter, and a few spots of flour showing is fine - don't ever mix.
  • Scrape the batter into the prepared pan and spread evenly.
  • Bake for about 30 minutes, until a tooth pick inserted near the center comes out completely clean.
  • Cool completely, and then turn out onto a cutting board, and cut into 1 inch cubes. Place the cubes on a big baking sheet. Add the cubes of white or whole wheat bread and leave out over night to dry out. This can be done a few days ahead of time if you like, but refrigerate the dry cubes in a ziplock after 24 hours.

Make the Dressing

  • In a large saute pan, heat the olive oil
  • Add the onion and celery, sprinkle very lightly with salt, and saute over low heat for about 8 to 10 minutes until quite soft.
  • Add the butter to the pan and stir in to melt it.
  • Add the thyme, poultry seasoning, chili powder, paprika, cumin and garlic, and saute for a minute or so, to wake up the spices.
  • Stir in about 1/2 cup of the turkey or chicken broth, making sure to incorporate everything evenly.
  • Generously butter a 3 quart casserole.
  • Put the bread cubes in a bowl large enough to hold them.
  • Sprinkle the chopped fresh cilantro over the bread.
  • Pour the onion and spice mixture evenly over the bread cubes, and gently toss to combine.
  • Pour the bread into the prepared dish - don't pack it it, just leave it loose.
  • Drizzle the remaining stock over the top slowly - it will trickle down, so no need to mix it in.
  • Cover tightly with foil.
  • Bake at 350º for 30 minutes, remove foil and continue baking until it is very hot all through, and the top is brown and crispy. Serve hot
  • Refrigerate leftovers.