The Weeknight Table

Produce
1 large onion, diced
1 green bell pepper, diced
4 ribs celery, diced
6 cloves garlic, minced

Dairy
1½ sticks butter, divided
2 eggs
1 can cream of chicken soup
1½ cups buttermilk

Meat
4 cups cooked shredded chicken

Pantry
1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
½ teaspoon salt
4 to 5 cups homemade chicken stock
2 teaspoons poultry seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon dried parsley

DIRECTIONS

Preheat the oven to 400 degrees.

In a large bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Add the eggs and 1 stick of melted butter. Pour in the buttermilk and whisk until the batter resembles pancake batter.

Pour the batter into a greased 8-inch baking pan or skillet and bake for 20 to 25 minutes, or until golden brown and cooked through. Allow the cornbread to cool completely, then crumble it into a very large mixing bowl.

Reduce the oven temperature to 375 degrees.

In a large skillet, melt the remaining ½ stick of butter over medium heat. Add the onion, bell pepper, celery, and garlic. Sprinkle in the sage, thyme, and parsley. Cook for 8 to 10 minutes, or until the vegetables are softened and fragrant.

Add the sautéed vegetables to the crumbled cornbread along with the shredded chicken. Stir in the cream of chicken soup, poultry seasoning, garlic powder, onion powder, and black pepper.

Begin adding the chicken stock, one cup at a time, mixing well after each addition. Continue adding stock until the mixture is very wet and loose, almost like thick oatmeal. Depending on the dryness of the cornbread, this will take about 4 to 5 cups of stock.

Transfer the dressing to a generously buttered 9×13-inch baking dish and spread evenly.

Bake uncovered for 45 to 55 minutes, or until the top is lightly golden brown and the center is set while still remaining moist.

Allow the dressing to rest for 15 minutes before serving.

NOTE:
If you think you’ve added too much stock before baking, you probably haven’t. Good Southern dressing should be moist, rich, and spoonable—not dry enough to patch a hole in the wall.