A Southern-style side dish that is traditionally served alongside turkey, but can stand up nicely to a juicy pork roast as well.
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 teaspoon kosher salt, divided
¼ teaspoon freshly ground black pepper, divided
2 cups chicken (or turkey) stock, divided
4 large eggs, lightly beaten
No nutrition information available
- 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.