Equipment
Ingredients
The Breads
- 600 g savory baked cornbread, crumbled and slightly stale
- 150 g stale white sandwich bread, torn into small pieces
Aromatics and Fat
- 113 g unsalted butter, cut into pieces
- 250 g yellow onion, finely diced
- 200 g celery, finely diced
Liquids and Binders
- 800 ml chicken broth, warm
- 3 large eggs, lightly beaten
Seasonings
- 4 g dried rubbed sage
- 3 g poultry seasoning
- 6 g kosher salt
- 2 g black pepper, freshly ground
Nutrition (per serving)
Method
Preheat your oven to 190°C/375°F. Grease a 9x13 inch baking dish generously with butter or non-stick spray.
Melt the unsalted butter in a large skillet over medium heat. Add the diced onion and celery, cooking gently until softened and translucent, about 8 to 10 minutes. Do not let the vegetables brown.
In an extra-large mixing bowl, combine the crumbled cornbread, torn white bread, dried sage, poultry seasoning, salt, and black pepper. Toss well to distribute the seasonings evenly.
Scrape the warm sauteed vegetables and all of the melted butter from the skillet into the bread mixture. Toss gently to combine.
In a separate medium bowl, whisk together the warm chicken broth and lightly beaten eggs. Pour this liquid mixture over the bread mixture.
Fold the mixture together until all the bread is thoroughly moistened. The mixture should look very wet, almost soupy. Let it rest for 10 minutes so the bread can fully absorb the liquids.
Transfer the hydrated dressing mixture to the prepared baking dish, spreading it out into an even layer. Do not pack it down tightly.
Bake uncovered at 190°C/375°F for 45 to 55 minutes, or until the edges are bubbling, the center is set, and the top is a deep golden brown. The internal temperature should reach 74°C/165°F.
Remove the dressing from the oven and let it rest for 10 minutes before serving. This allows the internal structure to firm up slightly.
Chef's Notes
- For the best texture, bake your cornbread a day or two in advance. Slightly stale bread absorbs the seasoned broth without turning into mush or dissolving entirely.
- Never use sweetened or cake-like cornbread for Southern dressing. A savory, buttermilk-based cornbread cooked in a cast iron skillet provides the essential flavor and structural profile.
- The unbaked mixture should look almost too wet, resembling a thick porridge. The bread requires this high level of moisture to steam and create a tender, custardy crumb during the long baking process.
- Tearing the white bread rather than cutting it creates irregular, jagged edges that absorb liquid better and create a more interesting final texture.
Storage
Refrigerator: 4 days — Store in an airtight container.
Freezer: 3 months — Freeze unbaked or baked. Thaw overnight in the refrigerator before baking or reheating.
Reheating: Reheat covered in a 175°C/350°F oven for 20 minutes, then uncovered for 10 minutes. Add a splash of broth if it seems dry.
