Lunch: Cornbread Dressing

Two textures — crunchy and soft — up the ante on simple stuffing.

Ingredients

3/4 stick butter
3 c. chopped onions
2 c. chopped celery
3/4 tsp. kosher salt
1/4 tsp. Freshly ground pepper
7 c. day-old cornbread
2 tbsp. minced fresh sage
2 c. chicken or vegetable broth

Instructions

Preheat oven to 375 degrees F. Meanwhile, in a 12-inch cast-iron skillet over medium heat, melt 1 tablespoon butter. Add onions, celery, salt, and pepper; cook until slightly softened, 3 to 5 minutes. Transfer to a large bowl, and add cornbread and sage. Mix well.
In the same skillet over medium heat, melt 3 tablespoons butter. Add cornbread mixture. Add broth and stir to moisten. Dot with remaining butter, and season with salt and pepper to taste. Bake until brown and crispy on top, 40 to 50 minutes.

Add a review for Cornbread Dressing