Cornbread Dressing

Dressing is my favorite holiday dish.  In fact, my family often makes dressing throughout the year, not just at the holidays.  It is a convenient way to use bits and pieces, such as leftover cornbread, broth, or that lonely stalk of celery in the vegetable bin.

According to my grandmother, there are two keys to making really great dressing.  First, the cornbread should be cooked one to two days ahead of time to dry out well.  If you skip this step, the dressing will be gummy or sticky.  Second, the ingredients should be mixed up the night before and stored in the refrigerator overnight to allow the seasonings to blend well before baking the next morning.


Cornbread Dressing
 
3/4 c. butter, divided
3 c. chopped onion
3 c. chopped celery
2 batches Buttermilk Cornbread, cooked ahead and crumbled
5-6 c. chicken broth
2/3 c. chopped fresh flat-leaf parsley
1/2 T. dried rubbed sage
1 t. dried thyme
1-1/2 t.black pepper
1/2 t. salt
4 eggs, beaten until foamy

Saute onion and celery in a large skillet with 1/4 c. of the butter until tender, about 8 to 10 minutes.  Meanwhile, in a large bowl, combine cornbread and chicken broth.  Melt remaining butter and add to the cornbread mixture, along with the herbs, salt and pepper.  Add onion and celery to the cornbread.  Mix well and taste to adjust seasonings.  Pour beaten eggs in and mix well.  Cover bowl with plastic wrap and place in refrigerator overnight.  The next day, preheat oven to 400 degrees F.  Grease a 9" x 13" baking dish.  Spoon dressing into it and place in oven.  Bake until golden brown and set in the middle.