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Cornbread & Bread Dressing
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Firing up the stove
Southern-style dressing made with half buttermilk cornbread and half dried French bread, bound with turkey stock and eggs and loaded with the trinity, sage and thyme.
Notes
Bake the cornbread and dry the bread 1–2 days ahead. Use stock from the turkey carcass if you have it. Assemble the morning of and refrigerate; add 10 minutes to the bake.
RECIPE CARD
Cornbread & Bread Dressing
Yield: Serves 10–12 | Time: 30 min prep, 50 min bake (plus drying the bread)
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Ingredients
- 6 cups crumbled day-old buttermilk cornbread (one 9x13 pan, unsweetened)
- 6 cups cubed French bread, dried overnight or toasted
- 8 tbsp butter, plus more for the dish
- 1 large onion, diced
- 4 celery ribs, diced
- 1 green bell pepper, diced
- 4 garlic cloves, minced
- 2 tbsp fresh sage, chopped
- 1 tbsp fresh thyme leaves
- 1 tsp black pepper
- 1 tsp Creole seasoning
- Kosher salt, to taste
- 3½–4 cups turkey or chicken stock, warm
- 3 large eggs, beaten
- ¼ cup parsley, chopped
Instructions
- Heat the oven to 350°F and butter a 9x13 baking dish.
- Melt the butter in a large skillet over medium heat. Cook the onion, celery and bell pepper until soft, 8–10 minutes. Add garlic, sage, thyme, pepper and Creole seasoning and cook 1 minute.
- In a large bowl, combine the cornbread, bread and the vegetables.
- Stir in 3½ cups warm stock; the mix should be very moist, like a thick batter. Add more stock if dry. Taste and salt.
- Fold in the eggs and parsley.
- Spread in the dish and bake 45–50 minutes, until set and golden brown on top. Rest 10 minutes before serving.
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