Recipe: Cornbread Dressing
A creative customer submitted this holiday-inspired side. She doesn’t just make it for holiday feasts though: “I make this year-round with roasted or slow cooker chicken and plenty of gravy!”
- 1 stick (8 Tbsp.) butter
- 1 cup diced onions
- 1 cup diced celery
- 2 Tbsp. all-purpose flour
- 1 Tbsp. choice of seasoning:
- Sage & Savory Stuffing Seasoning
- Napa Valley Pickling Spice Rub
- 1/2 tsp. Kosher Salt
- 1/2 tsp. Coarse Malabar Black Pepper
- 1 cup milk
- 2 to 3 cups chicken broth, divided
- 1 small (8- or 9-inch) prepared cornbread, cubed
- 2 cups soft whole wheat bread cubes
- 2 eggs, lightly beaten
- 2 Tbsp. melted butter (optional)
This recipe was submitted by Savory customer and food blogger Jeni Pittard. It’s based on a recipe given to Jeni by her friend Ashley Hall. Jeni posted the original recipe on her blog Barefoot in the Kitchen.
Preheat oven to 375 degrees. In a medium skillet, melt butter over medium heat. Add onions and celery and saute until tender, about 5 min. Sprinkle in flour, seasoning of choice, salt, and pepper. Cook for 1 more min. Slowly pour in milk and 1 cup of the broth; whisk until thickened. Meanwhile, in a large bowl, combine cornbread cubes, wheat bread cubes, eggs, and 1 cup of the broth. Stir in the cooked vegetable mixture. Add remaining 1 cup broth to taste; less broth will produce a crumbly texture, more broth will produce a moist, cake-like texture. Pour batter into a lightly greased 9x13 baking dish. Sprinkle melted butter across the top if desired; it will help the top brown better. Bake for 45 to 60 min. until golden brown and set. Serve warm.
Makes a great holiday feast side for turkey or ham. Delicious with a weeknight roast chicken or pork chops.