Cornbread Dressing Recipe
Real Southern cornbread dressing made withintentionally staled cornbread, sautéed celery and onion, sage, and broth,baked separately from the turkey in a wide, shallow dish.
Ingredients
- 6 to 8 cups crumbled cornbread, staled 1 to 2 days
- 1 to 2 cups chopped celery
- 1 to 2 cups chopped yellow onion
- 4 to 8 tbsp unsalted butter
- Sage, fresh or dried, to taste (be generous)
- 3 to 4 cups chicken or turkey stock
- 3 large eggs
- Salt and black pepper, to taste
Instructions
- Bake and stale the cornbread 1 to 2 days ahead, or dry it in a 250-degree oven for 30 to 45 minutes.
- Melt butter in a skillet and cook celery and onion until softened, 8 to 10 minutes.
- Combine cornbread, vegetables, sage, salt, and pepper in a large bowl. Whisk eggs into the stock and pour over gradually, stirring until evenly moistened.
- Bake in a buttered 9x13 dish at 350 degrees, uncovered, 45 minutes to 1 hour, until golden on top and set in the center.
Notes
Staling the cornbread ahead of time is not optional, it's what keeps the dressing from turning mushy. A wide, shallow baking dish browns better than a deep one.