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Step-mommy’s awesome cornbread dressing

July 26, 2010

When I was in the 5th grade, my dad married a very pretty lady named Gina, and I remember all my little school chums telling me that she would turn into a wicked step-mother soon enough.  I don’t know what kind of gargoyles those kids’ fathers married, but my step-mom rocks.  And she cooks!  Her cornbread dressing is especially tasty and she’s even started making them in a muffin pan so that everyone can get some of the yummy crust.

Pretty nice for a step-mommy, right?  Neener-neener.

P.S. – I highly recommend cutting down on your servings of other Thanksgiving dishes in order to eat at least 3 of these.  You’re welcome.

Wicked(ly nice)  step-mother’s cornbread dressing recipe


1 chicken
2 large onions
several cloves garlic
3-4 celery stalks, including leaves
2-3 bunches scallions
salt and pepper to taste (or Tony’s, if you prefer)
pinch of poultry seasoning (optional)
A large pan of cornbread (if you’re using a mix, 4 Jiffy boxes)
1 loaf dense bread (French or Italian)
1 stick melted Butter
Chicken broth
Milk (or cream, half & half, evaporated milk, your choice)


  • Place chicken in stock pot, along with chopped onions, garlic and celery.  Keep scallions for chopping and adding raw to dressing mixture.
  • Bring to a boil, reduce heat, cover and simmer until the chicken is very tender (about an hour).
  • While bird is simmering, bake the cornbread, and cube and cover French bread.
  • Remove the chicken, raise heat to med. high and reduce the broth by half.  De-bone and chop meat into large chunks.
  • When ready to assemble, break up cornbread into very large mixing bowl.
  • Pour milk(s) over bread and fold gently to help cubes absorb liquid without crumbling.
  • Add chopped scallions to cornbread, along with reduced broth, a stick of melted butter and cubed chicken, and mix gently.
  • Fold bread and milk mixture into cornbread mixture gently. Taste and adjust seasonings and add a bit of milk and broth, if necessary.
  • This will make a lot of dressing. If you want to make muffins, fill the cups to brim and bake them until they are brown and sizzling–about 20-30 minutes. You may also put the dressing in baking dishes and bake for about 30- to 1 hour, depending on the size of your pans, at 350. It freezes really well, too!

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