Cornbread Dressing (delish)
Cornbread Dressing
by RIAN HANDLER
Start with good cornbread
Homemade cornbread is preferred for this dressing, and buttermilk cornbread is even more classic (recipe below!). BUT, using boxed-mix or store-bought cornbread in this recipe is totally okay! Everyone will still freak out over how amazing it is because the ratio of everything else (sausage, eggs, butter, herbs) is spot-on. Bake it up, let it cool, then chop into cubes. (You can also bake your cornbread the night before for a cleaner cutting experience!)
Cook your mix-ins
For this recipe, we kept it classic: fresh sage and thyme, onion, celery, and of course, Italian sausage. Feel free to go sweet or hot with the sausage (or not at all), depending on your personal preference. Cook, then deglaze with broth and stir these ingredients in with your cornbread cubes. The goal is to break up the cornbread into a good mixture of larger chunks and smaller crumbs. Then, stir in the milk and beaten eggs. This binds everything together while keeping things moist.
Make it ahead of time
This dish is a real savior for your Thanksgiving feast, because it can be assembled the day before! Transfer the mixture to a baking dish, cover with plastic wrap, and refrigerate for 24 hours before you're ready to bake. As the oven preheats, let it rest and come to room temp on the counter. Bake until set in the middle and crispy on top. If the top isn't getting as crispy as you'd like, feel free to broil for a few minutes. Just keep an eye on it!
Got leftovers?
Keep leftovers covered or in an airtight container in the fridge for up to 4 days. You can turn them into leftover stuffing waffles for a quick Thanksgiving sandwich, or use 'em up in a Thanksgiving stuffed pepper!
8 SERVINGS
FOR CORNBREAD
Cooking spray
1 1/4 c. cornmeal
1 c. all-purpose flour
2 tbsp. granulated sugar
1 1/2 tsp. baking powder
1 tsp. kosher salt
1/2 c. (1 stick) butter, melted
1 1/4 c. buttermilk
1 large egg
FOR DRESSING
2 tbsp. butter, plus more for baking dish
1 tbsp. extra-virgin olive oil
1 lb. Italian sausage, casings removed
1 medium onion, finely chopped
3 stalks celery, finely chopped
2 tsp. fresh thyme leaves
2 tsp. fresh sage, minced
Kosher salt
Freshly ground black pepper
3/4 c. low-sodium chicken broth
1/4 c. milk
2 large eggs, lightly beaten
Freshly chopped parsley, for garnish
MAKE CORNBREAD
Preheat oven to 375°. Grease an 8” baking dish or 9” round cake pan with cooking spray. In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
In a large bowl, whisk together butter, buttermilk, and egg. Add dry ingredients and stir with a wooden spoon until there are no more dry spots. Batter will be thick.
Transfer to prepared baking dish, smooth out top, and bake until lightly golden and a toothpick inserted into the center comes out clean, about 30 minutes. Let cool, then chop into 2” cubes.
MAKE DRESSING
Grease a 9” square baking dish with butter. In a large skillet over medium heat, heat oil. Cook sausage, breaking up with a wooden spoon, until golden and cooked through, about 8 minutes. Transfer to a large bowl.
To the same skillet, add butter, onion, and celery and cook until slightly softened, about 5 minutes. Add thyme and sage, then season with salt and pepper. Add broth to deglaze, scraping up brown bits from the bottom of the pan. Remove from heat and let cool slightly, then transfer to bowl with sausage.
Add cornbread pieces, then stir in milk and eggs. Season generously with salt and pepper and stir, breaking up with a wooden spoon, until everything is well incorporated and cornbread pieces are a mixture of smaller chunks and crumbs.
Add mixture to prepared baking dish and bake until golden and crispy on top and set in the center, 30 minutes.
Garnish with parsley before serving.
Nutrition per serving: 570 calories, 16 g protein, 40 g carbohydrates, 2 g fiber, 7 g sugar, 38 g fat, 17 g saturated fat, 994 mg sodium
https://www.delish.com/cooking/recipe-ideas/a24570573/cornbread-dressing-recipe/
by RIAN HANDLER
Start with good cornbread
Homemade cornbread is preferred for this dressing, and buttermilk cornbread is even more classic (recipe below!). BUT, using boxed-mix or store-bought cornbread in this recipe is totally okay! Everyone will still freak out over how amazing it is because the ratio of everything else (sausage, eggs, butter, herbs) is spot-on. Bake it up, let it cool, then chop into cubes. (You can also bake your cornbread the night before for a cleaner cutting experience!)
Cook your mix-ins
For this recipe, we kept it classic: fresh sage and thyme, onion, celery, and of course, Italian sausage. Feel free to go sweet or hot with the sausage (or not at all), depending on your personal preference. Cook, then deglaze with broth and stir these ingredients in with your cornbread cubes. The goal is to break up the cornbread into a good mixture of larger chunks and smaller crumbs. Then, stir in the milk and beaten eggs. This binds everything together while keeping things moist.
Make it ahead of time
This dish is a real savior for your Thanksgiving feast, because it can be assembled the day before! Transfer the mixture to a baking dish, cover with plastic wrap, and refrigerate for 24 hours before you're ready to bake. As the oven preheats, let it rest and come to room temp on the counter. Bake until set in the middle and crispy on top. If the top isn't getting as crispy as you'd like, feel free to broil for a few minutes. Just keep an eye on it!
Got leftovers?
Keep leftovers covered or in an airtight container in the fridge for up to 4 days. You can turn them into leftover stuffing waffles for a quick Thanksgiving sandwich, or use 'em up in a Thanksgiving stuffed pepper!
8 SERVINGS
FOR CORNBREAD
Cooking spray
1 1/4 c. cornmeal
1 c. all-purpose flour
2 tbsp. granulated sugar
1 1/2 tsp. baking powder
1 tsp. kosher salt
1/2 c. (1 stick) butter, melted
1 1/4 c. buttermilk
1 large egg
FOR DRESSING
2 tbsp. butter, plus more for baking dish
1 tbsp. extra-virgin olive oil
1 lb. Italian sausage, casings removed
1 medium onion, finely chopped
3 stalks celery, finely chopped
2 tsp. fresh thyme leaves
2 tsp. fresh sage, minced
Kosher salt
Freshly ground black pepper
3/4 c. low-sodium chicken broth
1/4 c. milk
2 large eggs, lightly beaten
Freshly chopped parsley, for garnish
MAKE CORNBREAD
Preheat oven to 375°. Grease an 8” baking dish or 9” round cake pan with cooking spray. In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
In a large bowl, whisk together butter, buttermilk, and egg. Add dry ingredients and stir with a wooden spoon until there are no more dry spots. Batter will be thick.
Transfer to prepared baking dish, smooth out top, and bake until lightly golden and a toothpick inserted into the center comes out clean, about 30 minutes. Let cool, then chop into 2” cubes.
MAKE DRESSING
Grease a 9” square baking dish with butter. In a large skillet over medium heat, heat oil. Cook sausage, breaking up with a wooden spoon, until golden and cooked through, about 8 minutes. Transfer to a large bowl.
To the same skillet, add butter, onion, and celery and cook until slightly softened, about 5 minutes. Add thyme and sage, then season with salt and pepper. Add broth to deglaze, scraping up brown bits from the bottom of the pan. Remove from heat and let cool slightly, then transfer to bowl with sausage.
Add cornbread pieces, then stir in milk and eggs. Season generously with salt and pepper and stir, breaking up with a wooden spoon, until everything is well incorporated and cornbread pieces are a mixture of smaller chunks and crumbs.
Add mixture to prepared baking dish and bake until golden and crispy on top and set in the center, 30 minutes.
Garnish with parsley before serving.
Nutrition per serving: 570 calories, 16 g protein, 40 g carbohydrates, 2 g fiber, 7 g sugar, 38 g fat, 17 g saturated fat, 994 mg sodium
https://www.delish.com/cooking/recipe-ideas/a24570573/cornbread-dressing-recipe/