Southern Cornbread Dressing | Recipe
A perfectly moist Southern-style dressing flavored with sauteed onions and celery and speckled with fresh herbs like sage, thyme and parsley.
This recipe was inspired by my dear Grandma Campbell's Thanksgiving dressing. It is dish that feels like family and reminds me of home. What better purpose could food serve? Well...other than that whole "sustenance" thing. But on a way too serious note, I can't imagine a Thanksgiving turkey without a cornbread dressing sitting alongside it. It would almost be considered borderline blasphemy down here in the South. The cornbread gives the dressing a hint of sweetness, that is perfectly balanced out by all of the other savory components. Make sure you position it right between the turkey and the mashed potatoes on your plate, hit it with teensy bit of gravy and enjoy.
1 pound Day-Old White Bread, purchased from your bakery
Half a batch of day old Co. Cornbread (click the link for recipe)
8 tablespoons Unsalted Butter
2 Yellow Onions, finely diced
4 Stalks of Celery, finely diced
4 cups Unsalted Chicken Broth
3 Eggs, beaten
1/4 cup Minced Flat-Leafed Parsley
1 tablespoon Minced Sage
1 tablespoon Minced Thyme
2 teaspoons Kosher Salt
1 teaspoon Black Pepper
Preheat oven to 350° and have ready a greased 9x13” casserole dish.
Remove crust from the loaf of white bread, cut into 1/4" cubes and place in a large mixing bowl. Crumble the cornbread (you should have eight cups) and add it to the mixing bowl as well. Set aside until ready to use.
Melt butter and olive oil in a large sauté pan over medium heat. Add onions and celery to the pan and sauté for 15 minutes or until the vegetables have softened. Set aside and allow to cool slightly.
In a large mixing bowl, add the remaining ingredients along with the sautéed vegetables. Using your fork, gently mix ingredients until evenly distributed. Transfer to baking dish, even out the top and cover with aluminum foil. Bake for 45 minutes. Uncover and bake for 20 minutes more.
Makes 16-18 Servings.
