Side Dishes
Classic Cornbread Dressing
It’s not a fall feast without cornbread dressing. This herb- and black pepper-packed Classic Cornbread Dressing recipe combines cornbread and loaf bread for excellent texture and extra flavor.
Ingredients
Seasoning Your Cast Iron
To get started, give your skillet a good wash, then place upside down in a cold oven. Turn it to 2000 and heat for 20 minutes. Remove from the oven and apply a liberal layer of vegetable shortening with a paper towel. Wipe off excess, and put skillet back in oven upside down, increasing temperature to 3000. Heat for 15 minutes. Remove the skillet, wipe off with paper towel, and place back in oven, increasing temperature to 4000. Heat for 2 hours. Let skillet cool in the oven. Now, you’re ready to sauté, bake, and roast away!
Instructions
Preheat oven to 350°. Line 2 baking sheets with parchment paper.
Place cornbread and country loaf cubes on separate prepared pans. Toast until lightly browned and crisp, 15 to 20 minutes. Leave oven on.
Melt butter in a 10-inch cast-iron skillet over medium heat. Add onion, celery, and garlic; cook until softened, 6 to 9 minutes.
Whisk together broth, eggs, sage, thyme, salt, and pepper in a large bowl. Add toasted bread cubes and onion mixture; gently stir until most liquid is absorbed. Return mixture to skillet; drizzle with melted butter.
Bake until lightly browned and firm to the touch, 25 to 30 minutes. Garnish with sage, if desired.