Nanny Rosalind's Cornbread Dressing

This editor's grandma's recipe for cornbread dressing has a spicy Louisiana kick, making it a special side dish to serve this Thanksgiving.

• Preparation Time: 25 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 35 mins
• Calories: 313 Calories

Ingredients

• 1 teaspoon ground white pepper
• 2 teaspoons salt
• ½ teaspoon ground black pepper
• ½ teaspoon onion powder
• 1 pound ground pork
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 tablespoon minced garlic
• ½ cup finely chopped celery
• ½ teaspoon cayenne pepper
• ¾ cup finely chopped onion
• ½ cup extra-virgin olive oil
• 1 tablespoon chopped fresh oregano, or more to taste
• 2 large bay leaves
• 1 cup reduced sodium chicken broth
• 1 teaspoon ground dried thyme
• 5 cups crumbled cornbread
• 1 tablespoon chopped fresh thyme, or more to taste
• ¾ cup finely chopped green bell pepper

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.

Step 2

Stir together salt, dried basil, oregano, thyme, white pepper, black pepper, cayenne pepper, and onion powder in a small bowl for seasoning mix.

Step 3

Cook pork in a 5- to 6-quart pot over medium-high heat, stirring to break up meat, until browned, 8 to 10 minutes. Transfer to paper towels; discard grease.

Step 4

Add oil to the same pot and heat over medium-high heat. Add onion, bell pepper, celery, and garlic. Cook, stirring, until softened, about 5 minutes. Stir in seasoning mix. Add cooked pork, broth, and bay leaves; bring to a boil. Reduce heat and simmer, covered, for 20 minutes. Remove and discard bay leaves. Mix in cornbread.

Step 5

Transfer dressing mixture to the prepared baking dish. Cover with foil.

Step 6

Bake in the preheated oven for 25 minutes. Uncover; bake until lightly browned, about 10 minutes more. Garnish with fresh thyme and oregano.