cornbread dressing

Prep the Crumbs Place your crumbled cornbread and white bread in a very large mixing bowl. If your bread is fresh, toast the crumbs in a low oven for 10 minutes to dry them out.
Sauté the Aromatics In a large skillet, melt the butter. Add the onion and celery. Sauté over medium heat for about 8 to 10 minutes until they are soft and translucent. Do not brown them.
The “Slow Soak” Add the sautéed veggies (and all that butter) to the breadcrumbs. Add the sage, thyme, salt, and pepper. Gradually pour in 3 cups of stock. Stir gently.
The Consistency Test This is the most important part. You want the mixture to look like thick oatmeal. If it looks dry, add the remaining cup of stock. If it’s too dry, the dressing will be crumbly; if it’s too wet, it will be soggy.
The Binder Once you are happy with the texture and it has cooled slightly, fold in the beaten eggs. This acts as the “glue” that gives the dressing its structure.
The Bake Pour into a greased 9×13 baking dish. Bake at 350°F for 45 to 55 minutes. The top should be golden brown and the center should be set but still moist.

The Stock Quality: Since the bread is essentially a sponge for the liquid, use the best stock you can find. Better yet, use the drippings from your roasted turkey or chicken.
The Sage Factor: Be careful with the sage! It is a powerful herb. Start with a tablespoon and smell the mixture; it should be fragrant but not overwhelming.
The “Mix” Bread: Pure cornbread dressing can be a bit heavy. Adding a small amount of white bread crumbs or biscuits gives it a “fluffier” lift.

The “Meat” Add: Stir in 1/2 pound of cooked breakfast sausage or oysters (a coastal tradition) for a richer flavor.
The “Crunch” Add: Add 1/2 cup of toasted pecans for a classic Southern texture.