Recipe by Damon Lee Fowler, featuring
Salt Table’s Savannah Spanish Moss Blend
This is great for novices, especially with The Salt Table’s Savannah Spanish Moss Blend: Once the onion and celery are chopped, it’s all just dumped together, mixed, and baked. There’s no sautéing or precooking involved. You can even omit the eggs if you want the dressing to be a little looser.
- 3 tablespoons unsalted butter
- 1 14-ounce package plain cornbread stuffing mix (about 9 cups)
- 1 large yellow onion, trimmed, split lengthwise, peeled and finely chopped
- 2 large ribs celery, washed, trimmed, strung and finely chopped
- About 1½ tablespoons The Salt Table Savannah Spanish Moss Blend
- 1 tablespoon chopped fresh sage, optional
- About 1½-2 cups turkey or chicken broth
- 2 large eggs, well beaten
- Position a rack in the center of the oven and preheat to 350° F. Put the butter into a 9-inch-square baking pan or dish and put the dish in the oven until the butter just melted.
- Put the crumbs in a large mixing bowl. Swirl the melted butter in the pan to coat it, then pour the butter over crumbs. Add the onion and celery and season well with about 1 tablespoon of Spanish Moss Blend. If you like, you may add chopped fresh sage for a fresh, brighter flavor. Toss until well mixed. Wet it well with broth—not so it’s soggy—but wet and yet still a little loose. Mix well, taste, and adjust the Spanish Moss Blend. Add the eggs and toss again until crumbs are evenly coated, adding a little more broth if the dressing is still too loose.
- Pour the dressing into the buttered pan and pat it flat. Bake until center is set and top golden brown, about 45 minutes. To give it the texture of stuffing, before putting it in to bake, baste with some of the turkey’s drippings and cover with foil. Let it sit for 10 minutes before serving.