Holiday Cornbread Dressing

Name: Holiday Cornbread Dressing
Ingredients: 1/2 pound (2 sticks) unsalted butter; 1 onion, chopped; 6 celery stalks, chopped, with 1/4 cup leaves chopped and reserved; 1 loaf challah, brioche, or other soft egg bread, cut into 1-inch cubes (about 12 cups); Salt and Pepper Skillet Cornbread (page 57), cut into 1-inch cubes (about 8 cups); 2 tablespoons chopped fresh sage; 2 tablespoons chopped fresh marjoram; 1 1/2 teaspoons sea salt; 1 teaspoon dried crumbled sage; 1/2 teaspoon freshly ground black pepper; 2 cups low-sodium chicken broth; 4 large eggs

12 ingredients

10 steps

Ingredients

1/2 pound (2 sticks) unsalted butter
1 onion, chopped
6 celery stalks, chopped, with 1/4 cup leaves chopped and reserved
1 loaf challah, brioche, or other soft egg bread, cut into 1-inch cubes (about 12 cups)
Salt and Pepper Skillet Cornbread (page 57), cut into 1-inch cubes (about 8 cups)
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh marjoram
1 1/2 teaspoons sea salt
1 teaspoon dried crumbled sage
1/2 teaspoon freshly ground black pepper
2 cups low-sodium chicken broth
4 large eggs

Directions

1

Preheat the oven to 350F.
2

Melt the butter in a large, deep ovenproof skillet over medium heat.
3

Add the onion and celery and cook, stirring occasionally, for about 5 minutes, until the onion is soft and golden.
4

Remove from the heat, add the bread, cornbread, reserved celery leaves, fresh sage, marjoram, salt, dried sage, and pepper, and stir to mix.
5

Add the broth and eggs and stir to combine and moisten the bread.
6

The dressing can be mixed in the same skillet if it is large enough; if not, transfer to a large bowl to mix and return to the skillet to bake.
7

Bake, uncovered, until golden brown on top, 45 minutes to 1 hour.
8

If it begins to brown too quickly, cover with foil and continue to bake.
9

Remove from the oven and serve warm.
10

Put on a truly impressive holiday spread by serving this dressing alongside Carls Deep-Fried Turkey (page 149), Buttermilk Mashed Creamers (page 238), and Sweet Potato Casserole (page 254).