Cornbread Dressing- As Seen On Home Made Simple

November 11, 2017
Blog post

Home Chef Laila Ali gives a southern twist on a holiday dressing for the Rukavina family on Episode 2 of Home Made Simple on OWN!

More of Laila’s great recipes can be found her in her NEW cookbook Food For Life, which is available for pre-sale at Barnes and Noble!


Serves: 8

Prep Time: 10 minutes

Cook Time: 55 minutes

Difficulty: Intermediate



2 tablespoons unsalted butter or unrefined coconut oil, plus more for the baking dish
1 large onion, chopped
3 celery stalks, chopped
8 ounces ground turkey (not extra lean)
1 teaspoon sea salt
2 teaspoons Super-Sassy Seasoning
1 teaspoon paprika
1 teaspoon freshly ground black pepper
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh sage
1 Skillet Cornbread (recipe follows) or cornbread made from a mix, preferably a day or two old
2 large eggs, beaten
About 2½ cups good quality store bought broth


1. Preheat the oven to 400 F. Grease a 9 x 13-inch casserole di
2. In a large skillet, melt the butter over medium heat. Add the onion and celery and cook, stirring, until slightly softened, about 5 minutes
3. Add the turkey and salt and cook, breaking up the turkey with a wooden spoon as it cooks, until cooked through with no pink spots remaining, 5 to 7 minutes
4. Add the Super-Sassy Seasoning, paprika, and pepper and cook, stirring, for 1 minute
5. Stir in the thyme and sage and remove from the heat
6. In a large bowl, break the cornbread into small chunks (some pieces will crumble, which is okay)
7. Stir in the onion-turkey mixture, then add the eggs and stir them in well
8. Stir in enough broth to make the mixture moist enough to hold its shape when pressed, but not so much that it becomes runny
9. Transfer the mixture to the prepared casserole dish, cover with aluminum foil, and bake for 35 minutes, then remove the foil and bake for 20 minutes more, or until the top is fully set and nicely browned
10. Remove from the oven, allow to cool for 10 minutes
11. Serve

Skillet Cornbread


1½ cups medium-grind cornmeal
1 cup white rice flour (or cup-for-cup replacement gluten-free flour blend, such as Steve’s GF Cake Flour)
1 tablespoon golden flax meal
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon sea salt
2 large eggs
2 cups buttermilk
¼ cup honey
½ cup (1 stick) unsalted butter, cut into pieces


1. Preheat the oven to 375 F and position an oven rack in the middle position
2. Put a 10-inch cast-iron skillet in the oven for 10 minutes to heat it up
3. In a large bowl, whisk together the corn flour, rice flour, baking powder, baking soda, and salt
4. In a separate bowl, beat the eggs, then whisk in the buttermilk and honey
5. Add the wet ingredients to the dry ingredients and whisk just until blended
6. Immediately remove the pan from the oven and add the butter, swirling the pan until the butter is melted
7. Pour all but 1 tablespoon of the butter into the cornmeal mixture (leave the remaining butter to grease the pan) and gently whisk it in
8. Pour the batter into the skillet and bake for 25 to 30 minutes, until the edges and sides start to brown, the top begins to crack, and a toothpick inserted in the center comes out clean
9. Allow to cool for about 10 minutes, then serve straight from the pan or turn out onto a wire rack and cool completely
10. Serve

Leave a comment

Your email address will not be published. Required fields are marked *

Previous Post Next Post
%d bloggers like this: