Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Cornbread Dressing 3.2 (113) 11 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Quentin Bacon Yield: 8 to 10 Serves Stuffing is commonly known as dressing in the South, where it is frequently made with buttermilk cornbread, another regional specialty. Ingredients 4 tablespoons unsalted butter 2 onions, finely chopped 4 garlic cloves, minced 4 stalks celery, finely chopped Buttermilk Cornbread for Cornbread Dressing ½ 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 ½ teaspoons coarse salt ½ teaspoon freshly ground pepper Directions 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. 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. 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. Rate it Print