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Cornbread Dressing

Stuffing is commonly known as dressing in the South, where it is frequently made with buttermilk cornbread, another regional specialty.

  • servings: 10

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Ingredients

  • 4 tablespoons unsalted butter
  • 2 onions, finely chopped
  • 4 garlic cloves, minced
  • 4 stalks celery, finely chopped
  • Buttermilk Cornbread
  • 1/2 cup finely chopped fresh flat-leaf parsley
  • 2 tablespoons finely chopped fresh thyme leaves
  • 2 tablespoons finely chopped fresh oregano
  • 4 large eggs
  • 2 cups homemade or low-sodium canned chicken stock
  • 1 1/2 teaspoons coarse salt
  • 1/2 teaspoon freshly ground pepper

Directions

  1. Step 1

    Preheat oven to 375 degrees. Melt butter in a large saute pan. Add onions, garlic, and celery; cook over medium heat until just tender, about 8 minutes.

  2. Step 2

    Crumble the cornbread into a large bowl, and add the onion mixture, parsley, thyme, oregano, eggs, chicken stock, salt, and pepper. Stir until well combined.

  3. Step 3

    Transfer mixture to a buttered 2-quart casserole or large ovenproof skillet, and bake until golden on top and cooked through, about 45 minutes. Remove from oven, and serve hot.

Source
Martha Stewart Living, November Holiday 2002

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Reviews (22)

  • 26 Nov, 2010

    I made this for thanksgiving this year. It was disgusting. No flavor, well, overwhelming garlic flavor, I was so embarrassed, as mine are usually the most scarfed up dishes. I have to say her dishes are hit or miss.......

  • 26 Nov, 2010

    The worst dressing I have ever made.

  • 24 Nov, 2010

    Can this be made the night before?

  • 8 Oct, 2010

    Once again - thrilled to get a scratch recipe from MSL for my collection. I'm from the South and this is exactly like the dressing I ate growing up. You are wonderful, thank you for this!

  • 23 Nov, 2008

    This is kinda like I make mine, except I put sage and a couple cans of cream of chicken soup.

  • 23 Nov, 2008

    This is kinda like I make mine, except I put sage and a couple cans of cream of chicken soup.

  • 22 Nov, 2008

    Wonderful stuffing. This is the first one I've made before, and it was great! I used only the fresh parsley, and added other spice mixtures. Brought it to a Thanksgiving potluck, and it was quite popular!

  • 22 Nov, 2008

    Wonderful stuffing. This is the first one I've made before, and it was great! I used only the fresh parsley, and added other spice mixtures. Brought it to a Thanksgiving potluck, and it was quite popular!

  • 21 Nov, 2008

    I cut my cornbread into bitesize cubes and let it sit out overnight to dry out. I like the texture of the big pieces of bread. If you use fresh cornbread, it turns to mush.

  • 21 Nov, 2008

    I cut my cornbread into bitesize cubes and let it sit out overnight to dry out. I like the texture of the big pieces of bread. If you use fresh cornbread, it turns to mush.

  • 21 Nov, 2008

    By the way, great-grandmother's recipe calls for cornbread (same amount as in this recipe) AND white bread. I think she uses 8 slices of toasted white bread along with the cornbread. YUM!

  • 21 Nov, 2008

    By the way, great-grandmother's recipe calls for cornbread (same amount as in this recipe) AND white bread. I think she uses 8 slices of toasted white bread along with the cornbread. YUM!

  • 20 Nov, 2008

    This recipe is very similar to my great-grandmother's cornbread dressing recipe (she was a Southerner through and through!). She would make the dressing one day in advance and then let it sit in the fridge overnight. She deemed this very important. Before refrigeration she would pour 1/2 cup more broth over it and then dot it all over with butter. I highly recommend making these tiny adjustments because it makes all the difference!!!!!

  • 20 Nov, 2008

    This recipe is very similar to my great-grandmother's cornbread dressing recipe (she was a Southerner through and through!). She would make the dressing one day in advance and then let it sit in the fridge overnight. She deemed this very important. Before refrigeration she would pour 1/2 cup more broth over it and then dot it all over with butter. I highly recommend making these tiny adjustments because it makes all the difference!!!!!

  • 20 Nov, 2008

    when MSL wants you to use another recipe in a recipe it will be in blue....and like miss K says just click on the link within the recipe....

  • 20 Nov, 2008

    when MSL wants you to use another recipe in a recipe it will be in blue....and like miss K says just click on the link within the recipe....

  • 8 Nov, 2008

    I meant to say: If you click on "Buttermilk cornbread" where it is listed in the recipe. :)

  • 8 Nov, 2008

    I meant to say: If you click on "Buttermilk cornbread" where it is listed in the recipe. :)

  • 8 Nov, 2008

    If you click on "Cornbread dressing" where it is listed in this recipe, it will link you to the Cornbread recipe. The cornbread makes an 8 inch square and I believe you use all of it for this dressing.

  • 8 Nov, 2008

    If you click on "Cornbread dressing" where it is listed in this recipe, it will link you to the Cornbread recipe. The cornbread makes an 8 inch square and I believe you use all of it for this dressing.

  • 28 Oct, 2008

    It would be helpful to know the amount of cornbread needed for this recipe. Thanks!

  • 28 Oct, 2008

    It would be helpful to know the amount of cornbread needed for this recipe. Thanks!