Is it Dressing or Stuffing ?
It depends on what side of the Mason Dixon line is the correct answer. I have lived on both sides – in Michigan its stuffing since you stuff your bird or meat . Normal no meat included. In Louisiana its always called dressing no matter what you do with it or what kind you make . But you will less likely get it stuffed in a turkey around here – maybe fried but not stuffed.
Want to read a great post /recipe : Southern Living
But In my House the great debate is what kind?
Jolie’s Corn Bread Dressing
- 4 boxes of Martha White Corn Bread Mix ( make ahead of time)
- 11/2 lb ground beef
- 1/2 ground pork
- 1 lg onion /chopped
- 1 bell pepper /chopped
- 3 stalks celery /chopped
- 3 cloves garlic /chopped
- 1 1/2 tsp parsley
- 3 cans chicken bouillon
Large pan saute vegetables till soft -Add meat and brown. Add cans of bouillon;;ion shop-Add crumbled Cornbread & Mix. Add seasoning to taste. Lisa
Aunt Jolie’s recipe is a classic recipe but my Mom uses a mix of 2 Martha White & 2 Jiffy Cornbread for a sweeter version.
- 1 Lb of chicken Gizzards
- 1 lb chicken liver
- 6 cups water
- 1 T salt
- 1 T Worcester sauce
- 1 teaspoon red pepper
- 3 T oil
- 1 bunch each – green onions $ celery / Chopped
- 2 bell pepper chopped
- 1 lb ground meat
- 2 lb pork
- 2 Cups of Uncooked Rice
Cook cleaned gizzards & livers in water with seasoning about 30 minutes. Let Cool and chop fine with food processor- save liquid. In oil saute vegetables ,add meat brown. Add broth ( 4 cups) and other ingredients & cook down ( 15 minutes) . Add 2 cups of cooked Rice & add to mixture. Mix & Let sit so rice can absorb liquid. Bake when ready at 325 for 30 minutes. Serves 15-20 people.
- Options – No liver/gizzards use meat / pork as substitute.
- Also my local grocery stores- carry a pre made dressing mix ( meat /seasoning ) that a local favorite.
These are two of our family favorites but they are many more types . More options check out my website. Lisa