Cornbread Dressing Done Right | 35+ Years in the Kitchen

cornbread

🥗Healthier: whole grain cornbread

💰Cheaper: store-bought cornbread

Whole grain cornbread is more nutritious; store-bought is budget-friendly.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier; margarine is often cheaper.

Make cornbread from scratch and let it sit uncovered for 1-2 days to stale.

Crumble the stale cornbread into a large bowl, leaving some larger chunks.

In a skillet, melt 2 tablespoons of butter and add 1 cup of onions, cooking until translucent.

Add 1 to 1.5 cups of chopped celery to the onions and cook until tender.

Sprinkle in 2 tablespoons of flour and stir to create a roux, cooking for 2-3 minutes.

Slowly add 1 cup of chicken broth and 1 cup of heavy cream to the roux, stirring until thickened.

In another skillet, melt 2 tablespoons of butter and add another cup of onions, cooking until translucent.

Add the celery and cook until tender, then add 1 tablespoon of poultry seasoning and 1 tablespoon of sage, stirring to combine.

Pour the cooked vegetable mixture over the crumbled cornbread in the bowl.

Add approximately 2 cups of chicken broth to the cornbread mixture, stirring until well combined.

In a separate bowl, beat 3 eggs and then mix them into the cornbread mixture until incorporated.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens