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Cornbread dressing

Servings:
Serves 10 Servings
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Ingredients

  • 4 tablespoon butter, plus more for baking dish
  • 1 tablespoon large onion, finely chopped
  • 3 tablespoon celery stalks, finely chopped
  • 1/2 cup dry white wine, such as sauvignon blanc
  • 16 cup cubed store-bought cornbread (about 2.75 pounds) or one recipe buttermilk cornbread
  • 3 tablespoon finely chopped fresh sage
  • 3 tablespoon large eggs, beaten
  • 2 cup reduced-sodium chicken broth, heated

Preparation

Baking Directions:

Preheat oven to 375 degrees Fahrenheit.

In a large skillet, melt butter over medium heat.

Add onion and celery and season with salt and pepper.

Cook, stirring occasionally, until softened, which takes about eight to 10 minutes.

Add wine, and cook until evaporated, which takes about three to five minutes.

Transfer to a large bowl and let cool slightly.

Add cornbread, sage and eggs to the bowl and season with 1.5 teaspoons salt and a teaspoon pepper.

Pour 1/2 cup hot broth over the cornbread mixture.

Toss gently -- the cornbread will break down into smaller pieces.

If necessary, add up to 1/2 cup more broth so stuffing is moist but not soggy.

If stuffing turkey, set aside four cups dressing.

Spoon remaining dressing into a buttered 2-quart baking dish; pour up to 1 cup remaining broth over top to moisten.

Bake, covered, for 30 minutes.

Then uncover and bake until browned for about 15 minutes more.