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Reinvention Queen Gets “Corny” with Cornbread into Dressing

As most of you are learning from reading my reinvention series posts that I don’t waste food and enjoy the challenge of making something delicious out of leftovers. I baked a huge pan of cornbread with plans of us eating it in that format, but I went into a different direction and saw the large amount of cornbread in the refrigerator. So, being me, I knew what I could make out of the cornbread that was delicious. Chicken dressing is one of my husband’s favorite so I took on the challenge of quickly assembled ingredients for a dressing that is normally reserved for holidays.

I want to walk you through the process without a specific recipe as I don’t normally make my dressing by a recipe. I took pictures to show you the process and it will give you an idea of the ratio quantities.

This is the inspiration behind the Cornbread Dressing I made by reinventing the purpose of the cornbread. The first step is to crumble the cornbread into fine pieces. I add about 4 slices of bread I have moistened with a little water and squeezed the excess out.
Four (4) skin on Chicken Thighs are placed in Chicken Stock (1 box), 1/2 stick butter, 1 vegetable bullion, 1/2 chopped sweet onion, Everyday seasoning to taste, Salt and Pepper. I placed 4 eggs in the liquid to boil at the same time, set timer for 20 minutes. I removed eggs and into a cold water bath, peeled and chipped the eggs and placed into cornbread mixture. Continue to cook until chicken is tender. Allow chicken to cool and cut into medium bite size pieces.
Before I added the chopped boiled eggs, I sautéd celery and onion in small amount of butter, added to cornbread mixture with a half sleeve of crushed saltines.
Onions and celery sautéing in butter and then mixed in with cornbread mixture.
This is when the chopped eggs are placed on top of the mixture and then it is gently mixed evenly. Once this is completed, seasonings of onion and garlic powder, everyday seasoning, salt and pepper, and a small amount of cayenne pepper. Next comes the pan fill.
The mixture is placed in pan and then the chicken broth from the stock pot is poured over to moisten the dressing. Pat small pieces of butter to help brown the top. Place in a 400 degree oven for 30-40 minutes but watch carefully the last 10 minutes to not over brown or dry dressing out.

While I bake the dressing, I placed the darker meat that is next to the bone of the thigh in a small saut’e pan with butter, some of the chipped boiled egg, and some of the stock broth. 2 Tbs. of flour and whipping cream in a jar and shake it up well. When the stock is bubbling, add the flour/cream mixture to the pan and stir until it combines with the stock. Also, I had added a big amount of black pepper for the enhanced flavor. I turned the temperature to low and allowed this to simmer for 30 minutes.

My husband said this gravy was as good or better than my giblet gravy on the holidays. I will remember to use the thigh meat as it is easier to acquire at the holidays than giblets.
This is the end product with the gravy on top of the dressing. It doesn’t get better than this in our neck of the woods or in reality our subdivision.

Take the cornbread out of the bag and bring dressing in at times other than holidays. This way was so much easier than what I have done in the past for the holidays and nothing was lost in taste but a lot of time was gained. I hope you enjoy it. Always remember, seasonings are up to you. More if you like it spicy or herbier, but keep it moist inside the toasty brown crust. Don’t forget to think ahead of what you can make from the dressing. I am thinking of fritters. Hmmm?

Until we cook again, Reinvention Queen keeps the food ideas alive even while I am making the original dish. How can I reinvent this one? What else can I make from this dish? That’s me and I will be back with another dish soon…Arline Miller.

(C) Copyright 2012-2022 Arline Miller of SippingCupsofInspiration and Reinvention Queen with all rights and privileges reserved. Third party material/photos are sourced, if known, to original location/link/author for credit references.

Author: sippingcupsofinspiration

A blogger since 2012, a published author of three Five Star romance novels, A MISTRESS, A WIFE and TELL ME LIES; LOVE ME STILL and RIDDLE ME THIS, LOVE OR BLISS. Still a small town girl with a lot of experience of people watching. Ten years of blogging experience.

2 thoughts on “Reinvention Queen Gets “Corny” with Cornbread into Dressing”

  1. That sounds delicious and we often have left over cornbread plus my husband loves chicken and dressing too. Thanks for sharing

    Reply

    1. Thank you Deborah. Another tip for you, even if you have a few pieces, throw them in a freezer bag until you have enough. I do this in prep for the holidays. I hope your husband and you enjoy. I appreciate hearing from you.

      Reply

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