Southern Cornbread Dressing Gravy: The Ultimate Comfort Food Recipe

Southern cornbread dressing gravy: the ultimate comfort food companion! Is there anything quite as soul-satisfying as a generous ladle of creamy, savory gravy blanketing a warm, crumbly slice of cornbread dressing? I think not! This isn’t just gravy; it’s a hug in a bowl, a taste of home, and the secret ingredient that elevates your holiday meal (or any meal, really) from good to unforgettable.

Cornbread dressing, a staple in Southern cuisine, has roots that stretch back generations. It’s a dish born from resourcefulness, transforming simple ingredients like cornbread, broth, and seasonings into a culinary masterpiece. And while the dressing itself is delicious, it’s the gravy that truly brings it all together. It’s the finishing touch, the harmonious blend of flavors that makes every bite sing.

People adore Southern cornbread dressing gravy for its rich, comforting flavor and velvety smooth texture. It’s the perfect balance of savory and subtly sweet, with a depth of flavor that comes from slow simmering and careful seasoning. Plus, it’s incredibly versatile! Whether you’re serving it alongside your Thanksgiving turkey, a simple roast chicken, or even just a plate of mashed potatoes, this gravy is guaranteed to be a crowd-pleaser. So, grab your whisk and let’s get cooking! I’m going to show you how to make the best cornbread dressing gravy you’ve ever tasted.

Ingredients:

• For the Cornbread:
• 2 cups yellow cornmeal (stone-ground preferred)
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 large eggs, lightly beaten
• 2 cups buttermilk
• 1/2 cup vegetable oil or melted shortening
• For the Dressing:
• 1 pound day-old cornbread, crumbled (from the recipe above)
• 1 loaf day-old white bread, cubed and dried
• 1 cup chopped celery
• 1 cup chopped onion
• 1/2 cup chopped fresh parsley
• 1 tablespoon poultry seasoning
• 1 teaspoon dried sage
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional)
• 4 cups chicken broth (low sodium)
• 1/2 cup melted butter
• 2 large eggs, lightly beaten
• For the Gravy:
• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 4 cups chicken broth (reserved from cooking chicken or turkey, or store-bought)
• 1/2 cup pan drippings (from cooked chicken or turkey)
• Salt and pepper to taste
• 1/4 cup heavy cream (optional, for extra richness)

Making the Cornbread:

Okay, let’s start with the cornbread. This is the foundation of our delicious dressing, so we want to get it right. I like to make my cornbread a day ahead of time so it has a chance to dry out a bit. This helps it absorb all those wonderful flavors in the dressing.

1. Preheat your oven to 400°F (200°C). Grease a 9×13 inch baking dish or cast iron skillet.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt. Make sure everything is well combined.
3. In a separate bowl, whisk together the eggs, buttermilk, and vegetable oil (or melted shortening).
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix! A few lumps are okay.
5. Pour the batter into the prepared baking dish or skillet.
6. Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean. The cornbread should be golden brown and slightly firm to the touch.
7. Let the cornbread cool completely. Once cooled, crumble it into a large bowl. If you’re making it a day ahead, just cover the crumbled cornbread and store it at room temperature.

Preparing the Dressing:

Now for the main event – the dressing! This is where all the magic happens. Don’t be intimidated by the number of ingredients; it’s really quite simple. Just follow these steps, and you’ll have a dressing that everyone will rave about.

1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
2. In a very large bowl, combine the crumbled cornbread and cubed white bread. Make sure they are evenly distributed.
3. In a large skillet, melt the butter over medium heat. Add the celery and onion and cook until softened, about 5-7 minutes. This step is important because it releases the flavors of the vegetables and adds a wonderful aroma to the dressing.
4. Add the cooked celery and onion to the bread mixture.
5. Add the parsley, poultry seasoning, sage, black pepper, and cayenne pepper (if using) to the bread mixture. Toss everything together to ensure the spices are evenly distributed.
6. In a separate bowl, whisk together the chicken broth and eggs.
7. Pour the chicken broth mixture over the bread mixture. Gently toss everything together until the bread is moistened but not soggy. You want the dressing to be moist but not swimming in liquid. If it seems too dry, add a little more chicken broth, a 1/4 cup at a time, until it reaches the desired consistency.
8. Pour the dressing into the prepared baking dish.
9. Bake for 45-50 minutes, or until the dressing is golden brown and set. The top should be slightly crispy, and the center should be firm.
10. Let the dressing cool for a few minutes before serving.

Making the Gravy:

No Southern cornbread dressing is complete without a generous helping of gravy! This gravy is rich, flavorful, and the perfect complement to the dressing. I like to use pan drippings from roasted chicken or turkey for extra flavor, but you can also use store-bought chicken broth.

1. In a medium saucepan, melt the butter over medium heat.
2. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture is smooth and golden brown. This is called a roux, and it’s the base of our gravy. Be careful not to burn the roux, or it will give the gravy a bitter taste.
3. Gradually whisk in the chicken broth, a little at a time, making sure to smooth out any lumps as you go.
4. Add the pan drippings (if using) and bring the gravy to a simmer.
5. Reduce the heat to low and simmer for 10-15 minutes, or until the gravy has thickened to your desired consistency. Stir occasionally to prevent sticking.
6. Season with salt and pepper to taste.
7. If you want a richer gravy, stir in the heavy cream (if using) just before serving.
8. Serve the gravy hot over the cornbread dressing.

Tips for Success:

• Day-Old Bread is Key: Using day-old cornbread and white bread is crucial for the right texture. Fresh bread will become too mushy.
• Don’t Overmix: When combining the wet and dry ingredients for the cornbread, mix until just combined. Overmixing will result in a tough cornbread.
• Adjust the Broth: The amount of chicken broth needed for the dressing may vary depending on the dryness of the bread. Add broth gradually until the dressing is moist but not soggy.
• Taste and Adjust Seasoning: Before baking the dressing, taste it and adjust the seasoning as needed. You may want to add more poultry seasoning, sage, salt, or pepper to suit your taste.
• Make Ahead: You can assemble the dressing a day ahead of time and store it in the refrigerator. Just add a few extra minutes to the baking time.
• Gravy Consistency: If your gravy is too thick, add a little more chicken broth to thin it out. If it’s too thin, simmer it for a few more minutes to allow it to thicken.

Variations:

• Add Sausage: For a heartier dressing, add cooked and crumbled sausage to the bread mixture.
• Add Oysters: For a classic Southern twist, add shucked oysters to the dressing.
• Use Different Herbs: Experiment with different herbs, such as thyme, rosemary, or marjoram, to create your own unique flavor profile.
• Vegetarian Option: Use vegetable broth instead of chicken broth for a vegetarian version.

Serving Suggestions:

Southern cornbread dressing and gravy are traditionally served as part of a Thanksgiving or Christmas feast. They are also delicious served alongside roasted chicken, turkey, or ham. Don’t forget the cranberry sauce and mashed potatoes!

Conclusion:

And there you have it! This Southern cornbread dressing gravy recipe isn’t just another dish; it’s a warm hug on a plate, a taste of home, and a guaranteed crowd-pleaser. I truly believe this is a must-try recipe, especially if you’re looking to elevate your holiday meals or simply crave some comforting Southern goodness. The combination of the savory dressing and the rich, flavorful gravy is simply irresistible. It’s the kind of dish that evokes memories and creates new ones around the table. But why is it a must-try? Because it’s more than just the sum of its parts. It’s the perfect balance of textures – the slightly crumbly cornbread dressing soaked in the luscious, velvety gravy. It’s the depth of flavor, achieved through simple ingredients and time-honored techniques. It’s the sheer satisfaction of knowing you’ve created something truly special, something that will bring joy to those you share it with. And let’s be honest, who can resist a good gravy? This isn’t just any gravy; it’s *the* gravy, the one that will have everyone asking for seconds (and the recipe!). Now, let’s talk serving suggestions and variations. While this Southern cornbread dressing gravy is fantastic on its own, it pairs beautifully with roasted turkey, ham, or even chicken. For a vegetarian option, try serving it alongside roasted vegetables like Brussels sprouts, sweet potatoes, or butternut squash. A dollop of cranberry sauce adds a touch of sweetness that complements the savory flavors perfectly. Looking to add your own personal touch? Feel free to experiment with different herbs and spices in the dressing. Sage, thyme, and rosemary are all classic choices that work wonderfully. You can also add chopped celery, onions, or bell peppers to the dressing for extra flavor and texture. For a spicier kick, try adding a pinch of cayenne pepper or a dash of hot sauce to the gravy. If you’re short on time, you can use store-bought cornbread for the dressing, but I highly recommend making your own from scratch for the best flavor and texture. Trust me, it’s worth the extra effort! And if you have any leftover dressing, don’t worry – it’s delicious reheated or even used as a stuffing for bell peppers or tomatoes.

Serving Suggestions:

• Alongside roasted turkey, ham, or chicken
• With roasted vegetables for a vegetarian option
• Topped with cranberry sauce for a touch of sweetness

Variations:

• Experiment with different herbs and spices in the dressing
• Add chopped celery, onions, or bell peppers to the dressing
• Add a pinch of cayenne pepper or hot sauce to the gravy for a spicy kick

I’m so excited for you to try this recipe! I poured my heart and soul into perfecting it, and I know you’re going to love it. Don’t be intimidated by the length of the recipe; it’s actually quite simple to make, and the results are well worth the effort. So, what are you waiting for? Head to the kitchen, gather your ingredients, and get ready to create some magic. And most importantly, don’t forget to share your experience with me! I’d love to hear how it turned out, what variations you tried, and what your family and friends thought. You can leave a comment below, tag me on social media, or send me an email. I can’t wait to see your culinary creations! I am confident that you will love this Southern cornbread dressing gravy as much as I do. Happy cooking!

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