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Cornbread Dressing

113

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

  • Yield: Serves 8 to 10

Photography: Quentin Bacon

Source: Martha Stewart Living, November 2002

Ingredients

  • 4 tablespoons unsalted butter
  • 2 onions, finely chopped
  • 4 garlic cloves, minced
  • 4 stalks celery, finely chopped
  • Buttermilk Cornbread for Cornbread Dressing
  • 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. 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. 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. 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.

Reviews Add a comment

  • soxfan2
    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.......
    Reply
  • FNPathome
    26 NOV, 2010
    The worst dressing I have ever made.
    Reply
  • anearburg
    24 NOV, 2010
    Can this be made the night before?
    Reply
  • rebeccamac
    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!
    Reply
  • Queenlalisa
    23 NOV, 2008
    This is kinda like I make mine, except I put sage and a couple cans of cream of chicken soup.
    Reply
  • Queenlalisa
    23 NOV, 2008
    This is kinda like I make mine, except I put sage and a couple cans of cream of chicken soup.
    Reply
  • mesohuangry
    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!
    Reply
  • mesohuangry
    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!
    Reply
  • jdt1974
    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.
    Reply
  • jdt1974
    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.
    Reply