We won’t even get into the debate on whether it is technically called stuffing or dressing.
I mean why would any one really want to debate such a silly issue?
Okay, if you twist my arm enough I’ll give you my two-cents on the issue before we get to this perfect cornbread and butternut stuffing and this How to Prep for Thanksgiving Guide.
Get the FULL FREE GUIDE by clicking on the button below!
It’s about to get reeeeaaaal good in here. But for now, let the food drama begin.
The bottom line is while stuffing and dressing seem similar they are actually quite different. Dressing is made with the giblets (the very reason I’ve always had a fear of stuffing) of the turkey. You know the parts no one really wants to know they are eating. Or maybe they do if they enjoy that sort of thing (I’m seriously not judging you). Giblets, what? In stuffing? No… it couldn’t be? Well in fact, it is quite true. Some people use the giblets as a hefty addition to “traditional” dressings. But for most of us the only form of stuffing you’ve had comes from a red box. Trust me, there are many varieties of stuffing, some superb (why do my memories unfold with that red box of stuffing being delicious?) ->WEAK MOMENT<- and others just interesting.
No disrespect if you like your traditional dressing. What do I know, I’ve never actually tried it with giblets, the thought is enough for me. So just to break that down one more time, dressing contains giblets and stuffing doesn’t. It’s a fact. Aaaaannnnd that was a lie….. I have no idea the difference but I guess I was always under the assumption it was. Please, let the big food debate continue in the comment section.
But the reality is, what does it really matter when it tastes good? I mean does bread, with sautéed veggies and lots and lots of herbs really even need a name? I’m pretty certain it speaks for itself. Plus that big flavor can be quite diverse. From cornbread, to no bread to squash, mushrooms, bacon, cheese, sausage, we’re even talking about dry and moist stuffing (cough dressing). And the list continues… I mean seriously you can’t go wrong if you have the right ratios of ingredients.
So in effort to help you overcome you stuffing making fear (it’s a real thing) I’ve created this super helpful guide (CLICK THE IMAGE BELOW) to making your own stuffing that will leave your family wanting more. You may even surprise yourself. I know I did and I think I made that known like 10 times that day. Look at the ol’ confidence there.
Okay in defense of that statement, I knew it was going to taste good, I just didn’t realize how good it was going to be. It speaks for itself this hearty bowl of cornbread and butternut stuffing with mushrooms, fresh herbs and Parmesan cheese… oh and should I mention butter? So make sure you click on the image above to download that cheat sheet and check out all the other goodies inside. Seriously, it will stuff you (pun intended) full of relief all made with love for your adrenals (a.k.a. those stress glands). Here’s a little glimpse of the goodness coming from inside Simple Root’s first ever Holiday guide:
- Healthy (and Gluten-Free) Thanksgiving Menu
- 3.5 hour Thanksgiving prep guide <-WHAT?!? I know we’ll talk about the craziness of this in a second.
- How-To Guide on Perfectly Dressed Stuffing <- See what I did there? (Sorry for all of the bad jokes)
- EXCLUSIVE recipe <- Toasted Marshmallow cream. There are no words.
- 5 Tips to Surviving the Holidays <- And let’s be honest, keeping your pants buttoning with ease.
Basically, its like the coolest thing ever that will save you SO MUCH TIME I can’t even tell you. Did you know that you can basically cook the entire Thanksgiving meal (minus just three things) the day or two before T-Day and do it in under 4 hours? ->SQUEAL<- Go ahead, let out that smile because you know this can only mean one thing. You may actually get to R-E-L-A-X this holiday season. Like sit on the couch, scanning the paper flipping through all the Black Friday Ads planning your shopping experience. Not that I’m excited or anything.
Filled with super great tips, tricks, hacks, and that one exclusive recipe you definitely don’t want to miss this. The recipe for toasted marshmallow cream alone is good enough. So de-stress this holiday season. Stuff the right way this Thanksgiving. No I’m talking about your stomachs but learn how stuffing can be a quick, easy, healthy and quite delicious addition to your big meal. In honor of never wanting to cook a meal this big, like ever, and yet still doing it because its Thanksgiving, lets give a little thanks to the wonderful Thanksgiving leftover ideas. More of those will be coming next week but for now:
Now do a little dance and get your stuffing on and don’t forget to continue the stuffing vs. dressing debate in the comments. I’d love to know the real reason….because things like that matter #foodnerd.
P.S. I’d be delighted if you shared this guide with your friends on Facebook, Twitter, IG or just via e-mail. Pass it along and lets all get on the healthy Holiday bandwagon.
Don’t forget to stop back tomorrow for 2-step pumpkin tarts that will blow your mind.
- 1 batch cornbread (8 cups cubed)
- 16 ounces Whole Mushrooms, halved
- 1 Onion
- 2 tsp Minced Garlic
- ½ Butternut Squash, cubed
- 4-6 Tbsp Butter
- ¼ cup fresh herbs (rosemary, sage and parsley)
- 2 cups Chicken Stock
- Salt & Pepper
- ½ Cup Parmesan Cheese (optional)
- Preheat oven to 250 degrees.
- Cube cornbread into 1 inch squares and lay flat on a baking sheet.
- Bake for 20-40 minutes or until cornbread is dry.
- Remove and increase temperature to 350 degrees.
- In a large saute pan, add 2 Tbsp butter. Once hot add onion.
- Cook onion until just beginning to soften (about 5 minutes) and add garlic. Cook for an additional minute.
- Add in halved whole mushrooms and cubed butternut squash (adding more butter if needed).
- Cook until veggies are softened but not mushy.
- Remove and add to a large bowl.
- In same skillet heat additional 2 Tbsp butter along with fresh herbs. Cook until they become fragrant (2-3 minutes).
- Pour over roasted veggies and mix well.
- Add in cornbread and stir gently to incorporate.
- Place in a casserole dish or 8x11 inch pan. Pour chicken stock (broth), sprinkle with salt and pepper and parmesan cheese.
- Cover with foil and bake for 50 minutes.
- **For moist stuffing leave the foil on the entire time.
- **For less moist stuffing remove the foil 30 minutes in.