Herbed Cornbread Dressing
A new-to-me recipe for my 2020 Thanksgiving meal, it’s fair to say that this recipe will be my new go-to for holiday dressing. The most idyllic element of Herbed Cornbread Dressing is the fact that I didn’t need to age the cornbread. I did age the biscuits, though—french bread would suffice. The dressing is one of the last dishes to go from oven-to-table, so I wasn’t able to capture a photo of it fully baked; Melissa was tired and her tribe was famished. Imagine it nicely browned, and add the microgreens post-baking.
ready to bake!
Elements
3 (8.5-OZ) BOXES JIFFY® CORN MUFFIN MIX
6 LARGE EGGS
1 CUP WHOLE MILK
1/2 LOAF STALE FRENCH BREAD, TORN INTO SMALL PIECES, OPTIONAL
8 CELERY STALKS, CHOPPED
2 SHALLOTS, FINELY CHOPPED
1 TABLESPOON MINCED GARLIC
1 STICK BUTTER
2 TEASPOONS SEA SALT
2 TABLESPOONS HERBES DE PROVENCE
1 TEASPOON WHITE PEPPER
1 TABLESPOON FRESH THYME, CHOPPED
1 TABLESPOON FRESH SAGE, CHOPPED
1 TABLESPOON FRESH ROSEMARY, STEMMED AND CHOPPED
3 HARD-BOILED EGGS, FINELY CHOPPED, OPTIONAL
4 CUPS CHICKEN BROTH
FRESH MICROGREENS
Directions
Preheat the oven to 350°F (176°C).
Prepare the cornbread as directed, using 3 of the beaten eggs and the whole milk.
Once the cornbread is baked and slightly cooled, slice the cornbread into cubes in the pan.
In a large skillet over medium-high heat, add and melt the butter.
Once the butter is melted, add the minced garlic and sauté until golden brown.
Add the celery and shallots to the garlicky butter and sauté until translucent, about 5 minutes.
In an extra-large mixing bowl, add the cubed cornbread.
Pour the sautéed vegetables over the cornbread cubes and add the sea salt, herbes de provence, white pepper, fresh herbs, remaining 3 eggs (beaten), hard-boiled eggs (if using), chicken broth, and stale French bread, if using.
Using a large spoon, stir the mixture and break up the cubes of cornbread to incorporate all ingredients; the mixture will be wet and well-combined.
Pour the dressing into a buttered or lightly sprayed baking pan and spread to evenly distribute.
Cover with foil and bake for 15 minutes.
After 15 minutes, once the edges begin to brown, stir by bringing the edges to the middle, and pushing the middle to the edges; re-cover with foil, and bake for another 30 minutes.
After 45 minutes, remove the foil and allow the top to brown.
Remove from the oven, top with fresh microgreens, and serve warm.
Progression Slides
