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Cornbread Dressing
Credit:
Quentin Bacon
Recipe Summary
Yield: Serves 8 to 10
Ingredients
Ingredient Checklist
4 tablespoons unsalted butter
2 onions, finely chopped
4 garlic cloves, minced
4 stalks celery, finely chopped
Buttermilk Cornbread for Cornbread Dressing
1/2 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 1/2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
Gallery
Cornbread Dressing
Credit:
Quentin Bacon
Recipe Summary
Yield: Serves 8 to 10
Gallery
Cornbread Dressing
Credit:
Quentin Bacon
Cornbread Dressing
Credit:
Quentin Bacon
Cornbread Dressing
Recipe Summary
Yield: Serves 8 to 10
Recipe Summary
Yield: Serves 8 to 10
Yield: Serves 8 to 10
Serves 8 to 10
Ingredients
Ingredients
- 4 tablespoons unsalted butter
- 2 onions, finely chopped
- 4 garlic cloves, minced
- 4 stalks celery, finely chopped
- Buttermilk Cornbread for Cornbread Dressing
- 1/2 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 1/2 teaspoons coarse salt
- 1/2 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.
Reviews (22)
Add Rating & Review
114 Ratings
5 star values:
19
4 star values:
21
3 star values:
44
2 star values:
26
1 star values:
4
Load More Reviews
Reviews (22)
Add Rating & Review
114 Ratings
5 star values:
19
4 star values:
21
3 star values:
44
2 star values:
26
1 star values:
4
Add Rating & Review
114 Ratings
5 star values:
19
4 star values:
21
3 star values:
44
2 star values:
26
1 star values:
4
114 Ratings
5 star values:
19
4 star values:
21
3 star values:
44
2 star values:
26
1 star values:
4
114 Ratings
5 star values:
19
4 star values:
21
3 star values:
44
2 star values:
26
1 star values:
4
- 5 star values:
- 19
- 4 star values:
- 21
- 3 star values:
- 44
- 2 star values:
- 26
- 1 star values:
- 4
Martha Stewart Member
Rating: Unrated
11/26/2010
I made this for thanksgiving this year. It was disgusting. No flavor, well, overwhelming garlic flavor, I was so embarrassed, as mine are usually the most scarfed up dishes. I have to say her dishes are hit or miss.......
Martha Stewart Member
Rating: Unrated
11/26/2010
The worst dressing I have ever made.
Martha Stewart Member
Rating: Unrated
11/24/2010
Can this be made the night before?
Martha Stewart Member
Rating: Unrated
10/08/2010
Once again - thrilled to get a scratch recipe from MSL for my collection. I'm from the South and this is exactly like the dressing I ate growing up. You are wonderful, thank you for this!
Martha Stewart Member
Rating: Unrated
11/23/2008
This is kinda like I make mine, except I put sage and a couple cans of cream of chicken soup.
Martha Stewart Member
Rating: Unrated
11/22/2008
Wonderful stuffing. This is the first one I've made before, and it was great! I used only the fresh parsley, and added other spice mixtures. Brought it to a Thanksgiving potluck, and it was quite popular!
Martha Stewart Member
Rating: Unrated
11/21/2008
I cut my cornbread into bitesize cubes and let it sit out overnight to dry out. I like the texture of the big pieces of bread. If you use fresh cornbread, it turns to mush.
Martha Stewart Member
Rating: Unrated
11/21/2008
By the way, great-grandmother's recipe calls for cornbread (same amount as in this recipe) AND white bread. I think she uses 8 slices of toasted white bread along with the cornbread. YUM!
Martha Stewart Member
Rating: Unrated
11/20/2008
This recipe is very similar to my great-grandmother's cornbread dressing recipe (she was a Southerner through and through!). She would make the dressing one day in advance and then let it sit in the fridge overnight. She deemed this very important. Before refrigeration she would pour 1/2 cup more broth over it and then dot it all over with butter. I highly recommend making these tiny adjustments because it makes all the difference!!!!!
Martha Stewart Member
Rating: Unrated
11/20/2008
when MSL wants you to use another recipe in a recipe it will be in blue....and like miss K says just click on the link within the recipe....
Martha Stewart Member
Rating: Unrated
11/08/2008
I meant to say: If you click on "Buttermilk cornbread" where it is listed in the recipe. :)
Martha Stewart Member
Rating: Unrated
11/08/2008
If you click on "Cornbread dressing" where it is listed in this recipe, it will link you to the Cornbread recipe. The cornbread makes an 8 inch square and I believe you use all of it for this dressing.
Martha Stewart Member
Rating: Unrated
10/28/2008
It would be helpful to know the amount of cornbread needed for this recipe. Thanks!
Martha Stewart Member
Rating: Unrated
11/26/2010
I made this for thanksgiving this year. It was disgusting. No flavor, well, overwhelming garlic flavor, I was so embarrassed, as mine are usually the most scarfed up dishes. I have to say her dishes are hit or miss.......
Rating: Unrated
The worst dressing I have ever made.
Rating: Unrated
11/24/2010
Can this be made the night before?
Rating: Unrated
10/08/2010
Once again - thrilled to get a scratch recipe from MSL for my collection. I'm from the South and this is exactly like the dressing I ate growing up. You are wonderful, thank you for this!
Rating: Unrated
11/23/2008
This is kinda like I make mine, except I put sage and a couple cans of cream of chicken soup.
Rating: Unrated
11/22/2008
Wonderful stuffing. This is the first one I've made before, and it was great! I used only the fresh parsley, and added other spice mixtures. Brought it to a Thanksgiving potluck, and it was quite popular!
Rating: Unrated
11/21/2008
I cut my cornbread into bitesize cubes and let it sit out overnight to dry out. I like the texture of the big pieces of bread. If you use fresh cornbread, it turns to mush.
By the way, great-grandmother's recipe calls for cornbread (same amount as in this recipe) AND white bread. I think she uses 8 slices of toasted white bread along with the cornbread. YUM!
Rating: Unrated
11/20/2008
This recipe is very similar to my great-grandmother's cornbread dressing recipe (she was a Southerner through and through!). She would make the dressing one day in advance and then let it sit in the fridge overnight. She deemed this very important. Before refrigeration she would pour 1/2 cup more broth over it and then dot it all over with butter. I highly recommend making these tiny adjustments because it makes all the difference!!!!!
when MSL wants you to use another recipe in a recipe it will be in blue....and like miss K says just click on the link within the recipe....
Rating: Unrated
11/08/2008
I meant to say: If you click on "Buttermilk cornbread" where it is listed in the recipe. :)
If you click on "Cornbread dressing" where it is listed in this recipe, it will link you to the Cornbread recipe. The cornbread makes an 8 inch square and I believe you use all of it for this dressing.
Rating: Unrated
10/28/2008
It would be helpful to know the amount of cornbread needed for this recipe. Thanks!
All Reviews for Cornbread Dressing
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Cornbread Dressing
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
