Southern Cornbread Dressing

Name: Southern Cornbread Dressing
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 10 servings
Cuisine: Southern
Ingredients: 8 cups crumbled day-old cornbread (one 10-inch skillet's worth); 3 cups cubed day-old white bread or biscuits; 6 tbsp butter, plus more for the dish; 1 large onion, finely chopped; 4 celery stalks, finely chopped; 2 cloves garlic, minced; 1 1/2 tsp rubbed sage; 1 tsp dried thyme; 3/4 tsp salt; 1/2 tsp black pepper; 3 1/2 to 4 cups low-sodium chicken or turkey broth, warm; 3 large eggs, beaten; 2 tbsp chopped parsley

Crumbled skillet cornbread baked with sautéed onion, celery, sage and rich broth until the top is crisp and the middle stays soft and spoonable. The Thanksgiving side many Southern families can't do without.

Prep30 min

Cook50 min

Total1 hr 20 min

Serves10

What you'll need

9x13 glass baking dishFor casseroles and bakes

Amazon

12-inch cast-iron skilletFor searing and oven finishes

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Mixing bowl setFor mixing and marinating

Amazon Walmart

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Ingredients

8 cups crumbled day-old cornbread (one 10-inch skillet's worth)

3 cups cubed day-old white bread or biscuits

6 tbsp butter, plus more for the dish

1 large onion, finely chopped

4 celery stalks, finely chopped

2 cloves garlic, minced

1 1/2 tsp rubbed sage

1 tsp dried thyme

3/4 tsp salt

1/2 tsp black pepper

3 1/2 to 4 cups low-sodium chicken or turkey broth, warm

3 large eggs, beaten

2 tbsp chopped parsley

Steps

Heat the oven to 375°F and butter a 9x13 baking dish. Spread the cornbread and white bread on a tray and leave out for a few hours (or toast 10 minutes) so they're dry.

Melt the butter in a large skillet over medium heat. Cook the onion and celery with a pinch of salt until soft and sweet, 8 to 10 minutes. Stir in the garlic, sage, thyme, salt and pepper for 1 minute.

Tip the cornbread and bread into a large bowl, add the vegetables and toss.

Whisk 3 1/2 cups broth with the eggs and pour over the bread. Fold gently until everything is evenly moist and looks like a thick, wet porridge; add the last 1/2 cup broth if it seems dry.

Spread in the dish without packing it down. Bake 45 to 50 minutes, until golden and crisp on top and set in the center.

Rest 10 minutes, sprinkle with parsley and serve.

TipMake the cornbread a day or two ahead and leave it uncovered overnight; dry crumbs soak up the broth without going mushy.