Once-A-Year Sourdough Cornbread Dressing

 

Thanksgiving DressingWhy “once a year”?  Well, sourdough bread and cornbread doused in butter, broth and cream just can’t be an everyday side dish.  And, there is something to be said for keeping a recipe special by only serving it once a year.  This dressing is moist on the inside from the cornbread, with crispy bits on the top from the sourdough bread.  The seasonings are subtle and the whole dish is melt-in-your-mouth rich; the perfect complement to your Thanksgiving Day turkey.  You can make this a day or two in advance, refrigerate it uncooked, and just pop it in the oven on the big day.  My recipe is adapted from one published in the New York Times a few years back.

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3/4 cup butter   (plus extra for buttering baking dish)

6 cups crumbled cornbread (see note below)

6 cups crusty sourdough bread, torn into bite sized pieces

2 cups chopped onion

2 cups chopped celery

1/2 teaspoon dried ground sage (see note below)

2 teaspoons salt

black pepper

6 eggs, beaten

1 1/2 cups heavy cream

2 cups chicken broth

Heat oven to 400 degrees.  Butter 9×13 inch baking dish.  Melt the 3/4 cup butter and set aside.  In a large bowl, combine corn bead, sourdough bread, onion, celery, sage, salt and pepper to taste.  Toss until well mixed.   Add melted butter, eggs, cream and 1 1/2 cups broth. Mix lightly but well.  Mixture should be moist.  Pour into prepared baking dish, do not pack it down…you want the top to have some texture.  If mixture seems dry around edges, drizzle with remaining broth.  Bake 45 minutes to 1 hour until firm and golden brown on top.  Serves 12.

For cornbread:  You don’t want to use a sweet cornbread in this recipe.  Here is an easy, quick recipe.  

Preheat oven to 475.  Put 2 tablespoons vegetable oil in a small cast iron skillet and place in the hot oven to preheat.  In a medium bowl, stir together 2 cups self-rising white cornmeal mix,  2 cups buttermilk , 1 beaten egg and 1/4 cup vegetable oil.  Just mix it quickly…ok if there are lumps.  Carefully pour batter into hot skillet and bake until golden brown.

Concerning dried sage:  Check the expiration date and smell for freshness.  Some of us find that our dried sage was left over from Thanksgivings past and is nothing more than a flavorless dust!

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Comments

  1. Anna says

    Yesterday I made my first batch of Marie Callender’s cornbread mix that i got from Mollie Stone’s Market in Palo Alto Cali. I must say, I was very impressed by it’s fluffiness. Who knew cornbread could be this fluffy? I was so impressed that I visited their website http://www.mccornbread.com. I am planning a dinner party next month and Roasted Turkey is on my menu so I will definitely try a cornbread stuffing instead of the usual bread crumbs. You know, switch things up a bit.

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