Smoked Cornbread Stuffing
If you’re dreaming of a homey family feeling this holiday season, a plate of golden, herb-scented southern cornbread dressing will take you there. The flavors of The Usual along with sage and thyme will have your family asking for a second helping.
1 hour 30 minutes
Recipe by Jordan Isom | Fire Food Family
Cornbread Dressing can easily end up bland, watery, or even worse…..dry! To add an extra level of flavor, dry out your cornbread in the smoker. It will add a subtle smokiness that everyone will enjoy. After flavor, your focus should be on the amount of broth to use. You want your dressing to be nice and moist, but not overly saturated.
One 9x13 pan prepared cornbread
1 onion, diced
1 bell pepper, diced
3-4 ribs of celery, diced
1 stick of butter
½ tbsp fresh chopped sage
1 tsp fresh thyme leaves, chopped
½ - 1 tbsp The Usual seasoning
2-4 cups vegetable broth
About an hour before you plan to start making your dressing, you will need to dry out your cornbread in the smoker (or oven if you don’t have a smoker). Crumble the cornbread into 1-2 inch-sized pieces, place on a sheet pan and smoke at 250℉ for about an hour (use the same temp for the oven to dry out the bread).
Heat a skillet over medium heat and melt 1 stick of butter. Add your diced veggies along with your sage, thyme, and The Usual Blend. Sauté your veggies until onions are soft and translucent.
Place the cornbread in a large mixing bowl and add the veggie-butter mixture. Gently mix, and try not to break up the cornbread too much. Start adding your vegetable broth ½ - 1 cup at a time, mixing until you get your desired consistency.
Preheat your oven to 350℉ degrees. Spread out your dressing in a 9x13 inch casserole dish. Cover with aluminum foil and bake for 40 min. Uncover and bake for an additional 10 min. Serve warm, with your favorite sidekicks.