Cornbread Dressing

Serves 8

Ingredients

• 6 cups crumbled (from one 8x8 pan or abo cornbread
• 4 slices, torn into pieces white bread
• 1/2 cup (1 stick) unsalted butter
• 1 large, diced yellow onion
• 4, diced celery stalks
• 2, minced garlic cloves
• 2 Tbsp, chopped fresh sage
• 1 tsp, chopped fresh thyme
• 3 cups chicken or turkey stock
• 2 large eggs
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp poultry seasoning

Instructions

1. 1Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or cooking spray.
2. 2In a large skillet over medium heat, melt the butter.
3. 3Add diced onion and celery; sauté for 6–8 minutes until softened and translucent.
4. 4Stir in minced garlic, chopped sage, and thyme; cook 1 minute more until fragrant. Remove from heat.
5. 5In a very large bowl, combine crumbled cornbread, torn white bread, and the sautéed vegetable mixture.
6. 6In a separate bowl, whisk together the stock, eggs, salt, pepper, and poultry seasoning until smooth.
7. 7Pour the stock mixture over the bread and vegetables. Gently fold everything together until evenly moistened. Add a splash more stock if it looks too dry — the mixture should be very moist but not soupy.
8. 8Transfer the dressing to the prepared 9x13 dish and spread into an even layer. Dot the top with a few extra bits of butter if desired.
9. 9Bake uncovered for 45–55 minutes until the top is golden brown and the center is set but still moist.
10. 10Let rest 10 minutes before serving. Spoon out generous scoops alongside roasted turkey, gravy, and cranberry sauce.