We always serve Southern Cornbread Dressing at our Thanksgiving alongside the Turkey. And this year I decided to cook the cornbread dressing on the Big Green Egg smoker instead of in the oven.
I wanted to get some smoke on the dressing and add that extra layer of flavor. I wasn’t sure if it would work, but this smoked Southern Cornbread Dressing ended up turning out much better than I ever expected.
To start I cooked two large cakes of cornbread. You can use any cornbread recipe you like, or even use a mix from the store, but here is the recipe I used:
– 1 ½ cups self-rising corn meal
– ¾ cup self-rising flour
– 2 ¼ cups buttermilk
– ¼ cup water
– pinch of salt
– 4 Tbsp oil
In a large cast iron skillet, add the 4 Tbsp oil and place in oven preheated to 405 degrees. Allow cast iron skillet and oil to heat while you combine remaining ingredients.
Whisk together all the dry ingredients. Then add buttermilk and water and stir until combined.
Remove skillet from oven and add cornbread mixture to hot skillet. Place in oven and bake for 30-35 minutes.
To make your Southern Cornbread Dressing, you will need:
– 2 large cakes crumbled cornbread
– 1lb cooked and pulled chicken meat
– 2 hard boiled eggs (grated)
– 3 stalks celery (diced)
– 1 small onion (diced)
– 1 small jar pimento peppers
– 4 – 7 cups chicken stock
– 1 Tsp AP Seasoning (recipe below)
– ½ Tsp Sage
– ½ Tsp Poultry Seasoning
First, sauté the celery and onion for 3 minutes. Next, combine the cornbread, eggs, celery and onion mixture and pimento peppers. Add 2 – 3 cups of chicken stock and mix.
Add seasoning and chicken and mix. Add 1 – 3 additional cups of chicken stock. Your Southern Cornbread Dressing should be runny but not soupy. Once you have the consistence you like, taste for seasoning and adjust for your liking. Now that your cornbread dressing is combined, it’s ready to be panned.
I like to use either 2 small food service pans or one large food service pan. Just make sure not to overfill your pans.
Fire your Big Green Egg Smoker up to 375 and hold the temps steady. Add a small amount of pecan or hickory wood for a very light smoke.
Once your smoker is up to temp, place your pan of Southern Cornbread Dressing on the smoker and close the lid.
Your Southern Cornbread Dressing will cook for about 1 hour. You will know it’s ready when it’s tightened up and the top and edges are a nice, golden brown.
Once it is ready, all that’s left to do is eat and enjoy this delicious smoked, Southern Cornbread Dressing.
You can serve it with cranberry sauce or gravy. Cornbread dressing is a staple around here in the south on Thanksgiving.
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Southern Cornbread Dressing on the Big Green Egg