Cornbread Dressing

by

Instructions

Step 1: Prepare the Bread
Spread the cubed French bread and cornbread in a single layer on baking sheets. To dry them, you have two options:

  • Oven Method (Faster): Bake at 250°F for 30-45 minutes, tossing occasionally, until the cubes are crisp and dry.

  • Air-Dry Method (Recommended): Leave the trays at room temperature for 1-2 days, until the bread is completely hardened.

Step 2: Preheat and Prepare the Pan
Preheat your oven to 350°F. Generously grease a 9×13-inch baking dish with butter or non-stick cooking spray.

Step 3: Cook the Aromatics
In a large skillet or Dutch oven, melt the butter over medium heat. Add the chopped onion, celery, rosemary, thyme, and basil. Sauté for 5-7 minutes, until the vegetables have softened and become fragrant.

Step 4: Combine the Dressing
In a large mixing bowl, combine the dried bread cubes with the sautéed vegetable and herb mixture. Toss gently to combine.

Gradually pour in 3 cups of the broth, tossing carefully between additions, until the bread is evenly moistened. Stir in the fresh parsley. Taste the mixture and season generously with salt and pepper. If it seems dry, add the remaining broth a little at a time until it reaches your desired moisture level.

Step 5: Bake to Perfection
Transfer the dressing mixture to the prepared baking dish and spread it evenly.

Bake, uncovered, for 20-25 minutes, or until the top is golden brown and the edges are slightly crisp.

Chef’s Tips

  • For a Softer, Spoonable Dressing: If you prefer a more casserole-like texture, add an extra ½ cup of broth before baking. Cover the dish with foil for the first 15 minutes of baking, then remove the foil to allow the top to brown.

  • Make-Ahead: You can prepare the dressing mixture up to a day in advance. Store it covered in the refrigerator and add 5-10 minutes to the baking time since it will be starting from cold.

  • Customize It: Feel free to add cooked sausage, chopped nuts, or dried cranberries to the mix for a personalized touch.

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