Bread & Pastry, Cornbread & Dressing
Southern
Yield: One 13"x9"x2.5" baking dish
Author: Tammy Nichols
Tammy's Shortcut Dressing - Master Cookbook Recipe # 123

Tammy's Shortcut Dressing - Master Cookbook Recipe # 123

This "Shortcut Dressing" is a game-changer! By mixing the cornmeal directly into the wet ingredients, you save a whole step without sacrificing that moist, savory texture we all love. It's the perfect solution for a busy holiday or a weeknight "comfort food" craving.

This is recipe #123 in Tammy’s Master Cookbook.

Prep time: 15 minCook time: 1 hr 30 min Total time: 1 hr 45 min
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Ingredients

  • 2 cups self-rising cornmeal mix
  • 3 pieces loaf bread, cut into cubes
  • 10.5 oz. can cream of chicken soup
  • 2 cups chicken stock
  • 1 1/2 cups whole buttermilk
  • 3 raw eggs
  • 1/4 cup vegetable oil
  • 4 Tbsp salted butter, melted
  • 1 onion, chopped
  • 3 stalks celery, chopped
  • 1 Tbsp chicken bouillon granules
  • 1/2 tsp poultry seasoning (Tammy uses McCormick)
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions

  1. Mix: In a large bowl, combine all ingredients except for the loaf bread cubes. Whisk until the mixture is well blended and runny.
  2. Prep Pan: Spray a 13"x9"x2.5" baking dish with cooking spray. (If using a regular aluminum pan, grease it well with shortening instead).
  3. Layer: Place your loaf bread cubes evenly across the bottom of the prepared pan.
  4. Pour: Pour the runny dressing mixture directly over the bread cubes.
  5. Bake: Bake at 350°F for approximately 1 1/2 hours.
  6. Check for Doneness: Your dressing is perfectly cooked when it is golden brown, firm, and has developed those signature "cracks" in the middle and along the sides.

Notes

Tammy’s Tip: "The key to knowing this dressing is fully done is those cracks! If it hasn't cracked yet, it's not quite ready. Give it that full hour and a half to get the perfect set!"

Nutrition Facts

Calories

406

Fat

29 g

Sat. Fat

19 g

Carbs

33 g

Fiber

3 g

Net carbs

30 g

Sugar

20 g

Protein

5 g

Sodium

288 mg

Cholesterol

93 mg