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golden cornbread dressing with a softly crumbled interior and small cooked celery pieces in a plain rectangular baking dish
Melissa Hart

Cornbread Dressing

Cornbread dressing should scoop softly rather than fall into dry crumbs. Use plain, unsweetened cornbread that's had a day to firm up; a very sweet corn muffin changes the whole dish. The small amount of white bread helps it hold together. This is the dressing for the part of the plate where turkey gravy is going to land.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 8 cups day-old unsweetened cornbread coarsely crumbled, about 1 1/4 lbs
  • 3 cups day-old white bread cubes
  • 5 tbsp unsalted butter divided
  • 1 large yellow onion finely diced
  • 3 celery ribs finely diced
  • 1 1/2 tsp dried rubbed sage
  • 1/2 tsp dried thyme
  • 3/4 tsp fine salt
  • 1/2 tsp black pepper
  • 3 cups low-sodium chicken broth
  • 2 large eggs

Method
 

  1. Heat the oven to 350°F and grease a 9-by-13-inch baking dish with 1 tablespoon butter. Combine the crumbled cornbread and white bread in a large bowl.
  2. Melt the remaining butter in a skillet over medium heat. Cook onion and celery for 8 to 10 minutes until soft, then stir in sage, thyme, salt and pepper.
  3. Fold the vegetables into the bread. Whisk broth and eggs together and fold into the mixture; let stand for 10 minutes so the crumbs absorb the liquid.
  4. Spread in the dish and cover with foil. Bake for 25 minutes, then remove the foil.
  5. Bake for 15 to 20 minutes more until golden at the edges and 165°F in the center. Rest for 10 minutes before serving in soft spoonfuls.