This post was sponsored by Better Than Bouillon as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
Can someone please explain how the holidays are here already?! It feels like I was just laying on the beach and now fall has breezed by and winter’s on the horizon. Time’s going way too fast and it doesn’t look like it’s going to slow down any time soon. I get tired just thinking about it, how about you?
I could complain and gripe about how I miss summer but with holidays come the deliciousness of family dinner and leftovers. Just imagining what tasty morsels await makes my mouth water. Turkey, ham, creamy potatoes, candied yams, green bean casseroles, and more pies than can fit on the buffet table. And the highlight of every holiday meal in my family, the dressing, or stuffing if that’s what you prefer to call it.
Stuffing or dressing, what do you call it?
Either way, it’s a staple holiday dish and one of my absolute favorites is my homemade cornbread dressing. It’s the perfect balance of sweet and savory and no holiday table is complete without it. You can get creative and add extras into the mix, but I prefer mine simple. There’s no need to overcomplicate something; if it ain’t broke, don’t fix it!
To make sure my dressing is packing in as much flavor as possible I always add a couple spoonfuls of Better Than Bouillon. Unlike traditional cubes of bouillon, Better Than Bouillon comes in a concentrated paste form so there’s no waiting for powder to dissolve. It’s my favorite tasty shortcut for so many dishes thanks to the numerous flavors available.
I haven’t met a Better Than Bouillon base I don’t love so it’s hard to pin down just one or two to use in a recipe. They’re all great for giving you the “cooked all day” flavor without the effort. Normally I base it around what I’ll be serving alongside the dressing. If it’s turkey I’ll use the turkey base and the same for chicken. If I’m going meatless I use one of the two Vegetarian base options. Then it’s a matter of choosing seasoned roasted vegetables, mushrooms, or garlic to complement the first base.
That’s what I love most about cooking; it’s an art!
For this recipe, I went with a combination of Turkey and Mushroom bases. Feel free to play around until you get the perfect flavor profile for you. It’s sure to be a delicious experiment either way!
- 1 8x8 pan of cornbread, cubed (use any recipe)
- 4 tablespoons salted butter
- 1 medium onion, chopped
- 3 celery ribs, chopped
- 2 Tablespoons Better Than Bouillon Mushroom Base
- 2 large eggs
- 2 teaspoons thyme, chopped
- 2 tablespoons sage, chopped
- 1 teaspoon pepper
- 1/2 teaspoon salt
- 2 Tablespoons Better Than Bouillon Turkey Base
- 1 - 2 tablespoons of water
Preheat the oven to 350°.
Melt the butter in a large skillet over medium-high heat. Add the onion and celery.
Saute for 4-6 minutes or until the vegetables are tender. Stir in the Better Than Bouillon Mushroom base and turn off the heat.
Combine cornbread and vegetable mixture in a large bowl.
In a separate bowl, whisk eggs, water, herbs and seasonings; stir into the cornbread mixture.
Mix in the Better Than Bouillon Turkey Base and add water as needed to moisten the mixture.
Transfer to a greased baking dish and bake 30 - 45 minutes or until lightly browned.
Nutrition InformationYield 10 Serving Size 1
Amount Per Serving Calories 109Total Fat 7gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 3gCholesterol 65mgSodium 795mgCarbohydrates 5gNet Carbohydrates 0gFiber 1gSugar 1gSugar Alcohols 0gProtein 6g