This cornbread dressing recipe has been cooked at family holiday get togethers for years. It’s a pretty classic recipe with a little Kosmos twist, and we think you are going to love it.
First up, prepare your unsweetened cornbread. This recipe calls for 2 batches - if you want to make less, adjust the rest of the ingredients accordingly. Follow the instructions on the packaging - we recommend doing this the night before, so it has time to cool off and firm up.
Let's get this party started! Dice your onions and celery, and open the can of chicken and rice soup. Melt one stick of butter in a large sauté pan. Add the veggies & canned soup, plus water - use the empty soup can to measure out the amount.
Add the poultry seasoning, Dirty Bird Hot, and Texas Beef into the mixture. Cook for about 5 minutes just to soften the vegetables a little - they don't need to be cooked all the way through.
Grab a very large bowl. Crumble up the corn bread and dice the hard-boiled eggs, and add in the mixture in the sauté pan. Mix thoroughly and then transfer into a baking dish.
After the mixture is in the baking dish, add other stick of melted butter over the top of the dressing. Then apply a light coat of Dirty Bird Hot to the top and cover the dish.
Bake on the smoker at 300ºC (149ºC) or in the oven at 350ºF (176ºC). After about an hour remove the foil so the top can get crispy.
Cook for about another hour, or until the doneness is what you want. This will vary from cooker to cooker, and of course on your personal preference.
Your cornbread dressing is ready! Serve alongside you turkey, and enjoy a great holiday meal!
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