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Melissa Hart

Cornbread Dressing

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