Memes Cornbread Dressing

Name: Memes Cornbread Dressing
Ingredients: 4 tablespoons (1/2 stick) unsalted butter, plus more for the dish; 4 cups day-old, crumbled Buttermilk Cornbread (page 211); 1 loaf brioche or egg bread, cut into 1-inch cubes (about 2 cups); 3/4 cup fresh or panko (Japanese) breadcrumbs; 3 stalks celery, chopped; 1 onion, preferably Vidalia, chopped; 2 cups chicken stock (page 227) or low-fat, reduced-sodium chicken broth, plus more if needed; 2 large eggs, lightly beaten; 1 tablespoon chopped fresh sage; 1 teaspoon chopped fresh thyme; Coarse salt and freshly ground black pepper

11 ingredients

12 steps

Ingredients

4 tablespoons (1/2 stick) unsalted butter, plus more for the dish
4 cups day-old, crumbled Buttermilk Cornbread (page 211)
1 loaf brioche or egg bread, cut into 1-inch cubes (about 2 cups)
3/4 cup fresh or panko (Japanese) breadcrumbs
3 stalks celery, chopped
1 onion, preferably Vidalia, chopped
2 cups chicken stock (page 227) or low-fat, reduced-sodium chicken broth, plus more if needed
2 large eggs, lightly beaten
1 tablespoon chopped fresh sage
1 teaspoon chopped fresh thyme
Coarse salt and freshly ground black pepper

Directions

1

Preheat the oven to 350F.
2

Butter an ovenproof gratin or casserole dish.
3

In a very large bowl, combine the cornbread, brioche, and breadcrumbs in a very large mixing bowl; set aside.
4

Heat the 4 tablespoons butter in a large skillet over medium heat.
5

Add the celery and onion and cook until soft, 5 to 7 minutes.
6

Transfer the cooked vegetables to the bread mixture.
7

Pour over the stock and add the eggs, sage, and thyme.
8

The mixture should be fairly soupy; if not, add additional stock.
9

Stir well to combine and season with salt and pepper.
10

Transfer to the baking dish.
11

Bake until heated through, puffed, and golden brown, about 45 minutes.
12

Remove from the oven to cool slightly before serving.