Angie's Cornbread Dressing
Ingredients
- 1/2 pound chicken livers (optional)
- 1/2 pound lean ground beef
- 1/2 pound pork steak
- 1/2 pound butter
- 3 or 4 chopped onions
- 5 stalks celery, chopped (optional)
- 2 cloves minced garlic
- 1 tbsp Worcestershire sauce
- 1 can chicken broth (10 oz)
- 1 can onion soup
- 1/2 cup chopped green onions
- Tony Chachere's seasoning to taste
- 2 boxes Jiffy cornbread mix, prepared according to directions (makes about 4 cups crumbled)
Step-by-Step Instructions
- In a Dutch oven, fry the ground beef, pork steak, and chicken livers (if using) in butter over medium-high heat until browned, about 10-15 minutes. Chop browned pork steaks into small cubes and remove bones.
- Smash the cooked livers with a fork (or run them through the food processor for a smoother texture). Return all meat to the pot.
- Add the chopped onions, green onion tops, celery, and garlic to the meat.
- Sauté for 5 minutes until vegetables soften, then add chicken broth, onion soup, Worcestershire sauce, and Tony Chachere’s seasoning to taste. Bring to a boil, reduce heat to low, cover and simmer for 2 hours, stirring occasionally.
- (At this point I freeze half, as I usually make a double recipe).
- Prepare the cornbread according to package directions and let cool. Crumble to make about 4 cups.
- Mix the crumbled cornbread into the meat mixture. Adjust seasoning to taste. If mixture is too soupy, put in oven at 350°F for 20-30 minutes until desired consistency is reached.
Common Problems and Solutions
Q: Why is my dressing too soupy?
A: The moisture level depends on how much liquid the cornbread absorbs. If it's too wet after mixing, bake uncovered at 350°F for 20-30 minutes to evaporate excess moisture and develop a nice crust on top.
Q: Can I leave out the chicken livers?
A: Absolutely. The livers add a rich, earthy flavor but the dressing is still delicious without them. Just use the ground beef and pork for a milder version.
Q: How do I know when it's done simmering?
A: After 2 hours of simmering, the meat should be very tender and the flavors well blended. The mixture should be aromatic and the liquid slightly reduced.
Tips and Techniques
This recipe freezes beautifully—make a double batch and freeze half of the meat mixture before adding the cornbread. When ready to use, thaw, reheat, then mix in fresh cornbread. You can also use homemade cornbread instead of Jiffy mix for a more traditional texture.
Ingredient Substitutions
- chicken livers: an extra 1/2 pound ground beef or ground turkey
- pork steak: ground pork or breakfast sausage
- Jiffy cornbread mix: homemade cornbread or any cornbread mix
- butter: margarine or oil
Equipment Needed
- Dutch oven or large heavy-bottomed pot
- Food processor (optional, for processing livers)
- Knife and cutting board
- Measuring cups and spoons
- Baking dish (if finishing in oven)
Historical Context
In Louisiana, cornbread dressing is a holiday table staple, traditionally made with cornbread, the Cajun “holy trinity” of vegetables, and whatever meats the family prefers. This hearty version turns side dish into main course territory.
