This old-fashioned corn bread dressing recipe is sure to be a hit at Thanksgiving.
Elevate common ingredients into a memorable holiday side.
Contributing chef Scott Peacock shows you how to draw out every bit of flavor when makingSouthern corn bread dressing.
Credit:Andy Lyons
The good news is that getting there is easy, he says.
Scotts signature dressing is made with all cornmeal.
It gives it a spark you cant get any other way, Scott says.
Credit:Andy Lyons
This one accommodates either.
For a very finely textured dressing, crumble corn bread.
For a more rustic version, pull it apart into chunks.
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If you don’t have time to let bread dry overnight, allow thefreshly baked cornbreadto cool completely.
Break into 1 1 /2- to 2-inch pieces and arrange in a single layer in a 15x10x1-inch baking pan.
Dry in a 200F oven for 1 1/2 hours.
Credit:Andy Lyons
Cool on wire rack.
Saute Vegetables
Preheat oven to 325F.
In a large skillet over low heat, melt 5 tablespoons of the butter.
Credit: Andy Lyons
Add chopped celery, onion, salt, and pepper.
(This step is essential in developing the flavor of the dish).
Stir in crumbled sage; set aside to cool.
Credit:Andy Lyons
Combine Ingredients
Crumble the dried cornbread in a large mixing bowl.
Stir the celery and onion mixture into crumbled corn bread; stir in eggs.
Add Broth
Stir in 3 cups of the broth.
Melt the remaining 3 tablespoons of butter; stir in along with remaining broth.
Mix well, adding more broth, if needed, to reach a soupy, pourable consistency.
Bake
Pour dressing mixture into a butter 3-quart baking dish.
Bake on a center oven rack for 40 minutes.
Remove from oven to rack.
Let stand 5 minutes before serving.
Make Corn Bread
Preheat oven to 425F.
Meanwhile, in a large bowl combine cornmeal, kosher salt, and baking soda.
In a medium bowl whisk together buttermilk and eggs.
Whisk buttermilk mixture into cornmeal mixture until smooth and batter has a sheen; batter will be thin.
Whisk hot butter from skillet into batter.
Pour batter into hot skillet.
Bake corn bread 25 to 20 minutes or until golden.
Cool in skillet for 10 minutes, loosen thoroughly, then remove from skillet.
Melt butter in a small skillet until it sizzles.
Arrange leaves in a single layer on a parchment-lined baking sheet.
Dry leaves in a 200F oven for 20 to 40 minutes, until leaves are thoroughly dried.
Remove from oven and cool completely.
To use leaves, layer waxed or parchment paper on the counter.
Pick out and discard any bits of stem.
Freshly dried and crumbled sage has a fresher and more vital flavor than sage from grocery store shelves.
2,000 calories a day is used for general nutrition advice.
