That’s also what I recommend doing, and I’ll tell you why. I, and my in-laws, make this in a casserole dish, so I’m calling it a cornbread dressing. So really this one could be either a cornbread stuffing or a cornbread dressing, depending on where you cook it. If it’s baked separately in a casserole dish or baking pan, it’s a dressing. If it’s stuffed inside the bird to cook, it’s stuffing. The only real difference between dressing and stuffing isn’t what it is, but where. Since then, I’ve learned there technically is a difference, albeit a small one. What did they think it was, a vinaigrette or something? I always called it stuffing and thought it was weird when people called their stuffing “dressing”. Okay, I wondered about this for a long time too. But this one is my favorite du jour (my husband’s favorite too!) and boy is it good! So is it dressing or stuffing? Really, I’ve almost never met a dressing or stuffing I didn’t like.
Then I was introduced to my sister’s in-laws’ unique sourdough sun-dried tomato artichoke stuffing and I was hooked! I made it for years.īut most recently, when I had my first Thanksgiving dinner years ago with my own future in-laws, I tasted their traditional Southern cornbread dressing and just couldn’t get enough. I grew up eating and adoring boxed Stovetop stuffing, sometimes with a few extras thrown in like pecans or cranberries. But what exactly that looks like may be different on each family’s table! Easy to make and freeze in advance, it’s a must-have holiday side for Thanksgiving, Christmas, and Easter!ĭressing or stuffing is one of those side dishes most people agree is a delicious necessity at the holidays. Old fashioned Southern cornbread dressing uses either homemade buttermilk skillet cornbread or Jiffy corn muffin mix! This dish is loaded with beef, pork, poultry seasoning, and sage for a sausage-like flavor.
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