Sides · Autumn
Cornbread Dressing
Dry cornbread, onion, celery, sage, and broth. Eggs go in, so the center has to reach 165°F.
1 hour 15 minutes · Serves 8 · One 9-by-13-inch pan
“You prepare a table before me.”
Ingredients
- 8 cups cornbread, cut into cubes and dried
- 4 tbsp butter
- 1 onion, chopped
- 3 celery stalks, chopped
- 2 tsp dried sage
- 1 tsp fine salt
- ½ tsp black pepper
- 2 ½ cups chicken broth
- 2 eggs, beaten
Method
- 1
If the cornbread is fresh, spread the cubes on a sheet and dry them in a 300°F oven for 20 minutes, until they feel stale. Fresh, wet cornbread makes a mush. Heat the oven to 350°F if it is not already there.
- 2
Melt the butter in a skillet. Cook the onion and celery until soft, about 8 minutes. Stir in the sage, salt, and pepper.
- 3
Toss the cornbread with the vegetables. Whisk the broth and eggs and pour them over. The cubes should look moist, not soupy. Add a splash more broth only if the pan looks dusty and dry.
- 4
Spread it in a buttered 9-by-13-inch pan. Bake 35 to 45 minutes, until the top is brown and the center reads 165°F. Rest 10 minutes.
From the kitchen
- The skillet cornbread on this site is the right bread. Bake it a day ahead if you can.
- Sage is strong. Two teaspoons of dried sage is enough. More tastes like dust.
My note
Kept on this device, beside the recipe, for the next time you cook it.
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