Sides
Cornbread Dressing
8-12
Cornbread Dressing
8-12
A Southern-style side dish that is traditionally served alongside turkey, but can stand up nicely to a juicy pork roast as well.
Ingredients
- Nonstick cooking spray
- 4 cups crumbled prepared cornbread, purchased or homemade
- 4 tablespoon (½ stick) unsalted butter
- 2 garlic cloves
- 2 tablespoon fresh sage
- 1 medium to large onion, trimmed and peeled
- 4 celery stalks (leaves intact)
- 2 teaspoon fresh thyme
- 1 teaspoonkosher salt, divided
- ¼ teaspoonfreshly ground black pepper, divided
- 2 cups chicken (or turkey) stock, divided
- 4 large eggs, lightly beaten
Preparation
- Preheat oven to 400°F. Lightly coat a 13x9-inch baking pan with nonstick cooking spray; reserve.
- Break the cornbread into pieces and reserve in a large mixing bowl.
- Put the butter into a large skillet and set over medium heat.
- While butter is melting, put the garlic and sage into a Cuisinart® Food Processor fitted with the chopping blade.
- Run on High until finely chopped.
- Carefully remove the chopping blade (leaving the garlic and sage in the work bowl) and insert the dicing kit.
- Dice the onion and celery.
- Once the butter has melted, add the chopped/diced vegetables with the sage and a pinch each of the salt and pepper.
- Sauté until softened and fragrant, and then transfer to the bowl with the cornbread.
- Stir in 1½ cups of the stock and then the eggs.
- Transfer mixture to the prepared baking pan. Cover with foil and bake for 30 minutes.
- Once 30 minutes has expired, carefully remove the foil and add the remaining ½ cup of broth.
- Bake, uncovered, for an additional 20 minutes, or until the top is just golden brown.
- Serve warm.
