Cornbread Dressing for the Lazy


I can be lazy when it comes to cooking. There are days where I’m just wholly unmotivated to get in that kitchen. Like today. I *should* be boiling noodles right now, but I’m sitting here in my chair again, definitely not boiling water…

Water is on the stove. Now I don’t feel so bad. I know you were worried about my mental health. How thoughtful you are.

For this recipe I used the leftover cornbread muffins I made the week before. I waited until they were completely cooled and had been sitting on my counter long past dinner so there would be as little moisture as possible when packing them. Then I stuck them into a sealed container and stuck them over there in the corner by the flour, waiting for the day they would come to life again. Today was that day.

First, stick some old bread in the oven while it preheats. I went with hamburger buns I had hanging out in the fridge. I threw them right on the rack and just let them get all nice and toasty.

Start by crumbling the old cornbread muffins in a bowl with a fork. You only need the fork for this. No need to grab any other kitchenware. Extra spoons and spatulas = more clean up. Definitely not what you’re looking for when you’re in a lazy mood.

Keep crumbling until you crumbled them all.
Now, go grab your hamburger buns out of the oven and stick them on the counter to let it cool off. Trust me. This is an important step. While it’s cooling, look in the cupboard for crackers. Realizing you have a cupboard full of Wheat Thins and Triscuits and cracked pepper table crackers, grab that box of Chicken in a Biskit you bought while feeling nostalgic when you saw it on the end cap at Target.

Pull out the bag, look at what’s left, decide that looks about right and crush them, in the bag, with your hand on the counter. Dump into the bowl with the cornbread. Your hamburger buns are plenty cool by now. Rip them into smallish pieces and toss them on in there.

Then put the camera down and multitask for a few minutes, completely forgetting you should take a picture for the next 5 minutes.

Cook your onion and celery over medium heat and add them to your bread. Then get your chicken broth and spices and dump them right on top of the bread. If you are truly lazy, this next one is important. Tip your bowl to one side and crack three eggs to the side of the bowl, all in the same spot. Tap your fork off and give those eggs a good beating right there on the side of the bowl as you tip it so they don’t slide down over everything else. If you aren’t this lazy, you are welcome to crack the eggs into a separate bowl, beat them and then pour them over the bread. I’m warning you that this is more work. Then stir them in so all the bread mix is soggy and wet.

Pour this into a baking dish. I chose this 8″ square because it gave the bread mixture plenty of room to spread out.

When finished in the oven, take your pan out and set it on the table and ignore it for a while while you get settled, feed the Kidney Bean (foot pictured), slice the turkey you’re having with it, fill your water glass because you forgot to before you sat down, whatever it is you do.

Now it’s ready.
It tastes like Thanksgiving and the holidays without all the commotion and hubbub. It tastes like a cold day at the end of March. But it does look a little lonely.

Remember that turkey you were cutting? Introduce the cornbread to the turkey.

That’s better. A lazy meal of comfort food for a cold, wintry day in spring. If you’re like me, you also made a green beans and sweet potatoes, but you don’t have to be me. Make whatever vegetable calls your name. Maybe it’s that bag of snow peas you have in the freezer. Maybe you don’t like vegetables.

Cornbread Dressing

6-8 cornbread muffins
3 slices of dry white bread product
3/4 cup cracker crumbs
2 Tablespoons olive oil
1 cup chopped celery
1/4 diced onion
4 cups chicken stock or vegetable broth
1/2 teaspoon sage
dash of salt
ground black pepper
3 eggs

Preheat oven to 350°. Using a fork, crumble cornbread in a bowl, add dry bread in small pieces and cracker crumbs. Stir to combine.

Heat olive oil in a sauté pan over medium heat, cooking until they become translucent. Add them to the bread mixture. Mix chicken stock, sage, salt and pepper and pour into the bread mixture. Beat the eggs and add to the bread mixture. Mix well.

Pour mixture into an 8″ baking dish. Bake at 350° for 50 minutes until top starts to brown. Let rest for 5 minutes after removing from the oven.

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