Ingredients:
For the cornbread:
1 cup cornmeal
1 cup all-purpose flour
1 tbsp sugar
1 tbsp baking powder
1/2 tsp salt
1 cup buttermilk (or whole milk)
2 large eggs
1/2 cup (1 stick) unsalted butter, melted
For the dressing:
1 tbsp unsalted butter
1 medium onion, finely chopped
2 celery stalks, chopped
2-3 cloves garlic, minced
2 cups chicken or turkey broth (preferably low-sodium)
1/2 cup milk or cream (optional for creamier dressing)
2 tsp sage (dried or fresh)
1 tsp thyme (dried or fresh)
1/2 tsp salt (or to taste)
1/2 tsp black pepper (or to taste)
2 large eggs, beaten
1/4 cup fresh parsley, chopped (optional)
8-10 cups crumbled cornbread (from the recipe above)
1-2 cups cooked and crumbled sausage or turkey (optional)
Instructions:
For the Cornbread:
Preheat oven to 400°F (200°C). Grease an 8x8-inch or 9x9-inch baking dish or cast-iron skillet.
Combine dry ingredients: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
Add wet ingredients: In another bowl, whisk together the buttermilk (or milk), eggs, and melted butter.
Mix: Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Bake: Pour the batter into the prepared dish and bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Cool and crumble: Let the cornbread cool completely, then crumble it into large chunks. Set aside for the dressing.
For the Dressing:
Sauté vegetables: In a large skillet, melt 1 tablespoon of butter over medium heat. Add the chopped onion, celery, and garlic. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 5-7 minutes.
Combine broth and seasonings: In a separate bowl, combine the chicken broth, milk (if using), sage, thyme, salt, and pepper. Stir until mixed well.
Assemble the dressing: In a large mixing bowl, combine the crumbled cornbread with the sautéed vegetables. Add the broth mixture and stir gently to combine. Add the beaten eggs and mix until everything is well incorporated. If the mixture feels too dry, add a little more broth, 1/4 cup at a time, until it reaches a moist but not soggy consistency.
Add sausage or turkey (optional): If you like, fold in cooked and crumbled sausage or turkey at this point.
Bake: Pour the cornbread mixture into a greased 9x13-inch baking dish. Cover with aluminum foil and bake in a preheated 350°F (175°C) oven for 30-35 minutes. For a crispy top, uncover the dressing during the last 10 minutes of baking.
Serve: Let the dressing sit for 5 minutes before serving to allow it to set. Garnish with fresh parsley, if desired.
