Cornbread Dressing or Stuffing

This traditional dish is a staple of many holiday feasts and brings comfort and warmth to any gathering. The combination of savory cornbread, aromatic herbs, and a medley of vegetables creates a stuffing that is both hearty and full of flavor. In this recipe, we start by preparing a batch of golden and slightly crumbly cornbread. The cornbread serves as the foundation for our dressing, providing a rich and slightly sweet base that complements the other ingredients perfectly.

Ingredients:

Cornbread
1 cup yellow cornmeal, preferably course stone ground
1/2 cup flour, all-purpose or whole wheat work well
3/4 teaspoon Kosher Flake Sea Salt
1 tablespoon baking powder
1/2 teaspoon baking soda
2 eggs
1 cup plain low-fat yogurt or buttermilk
1/2 cup milk, dairy or plant based
1 tablespoon honey
2 tablespoons unsalted butter

*Note- For below recipe make 2 batches of cornbread or for a smaller gathering cut the stuffing/ dressing recipe below in half

Stuffing/ Dressing
A double batch of cornbread, cooled and broken into smaller pieces by hand but not too small
2 tablespoons Extra Virgin Olive Oil - Bacon EVOO adds a nice flavor
1 large onion, finely chopped
Kosher Flake Sea Salt to taste
4 celery stalks, diced
4 garlic cloves, minced
2 teaspoons Rubbed Sage
1 1/2 teaspoons dried French Thyme
1/2 cup finely chopped flat-leaf parsley
Freshly ground peppercorns
1/2 cup milk, slightly more or less for moisture
4 tablespoons unsalted butter if baking outside of the bird

Directions:

Step One: 

Make the Cornbread
Preheat the oven to 400 degrees. Place a 9-inch square baking pan in the oven while you prepare the batter.

Place the cornmeal in a bowl, and sift in the flour, salt, baking powder and baking soda. Stir the mixture with a whisk or fork to fully blend dry ingredients.

In a separate bowl, beat together the eggs, yogurt (or buttermilk), milk and honey.

Whisk the cornmeal mixture into the liquid mixture. Do not over mix, batter should just be stirred until blended.

Remove the pan from the oven (careful it's really hot) and add the butter to the pan and swirl until the butter melts moving quickly. Make sure you get it on the sides of the pan to prevent sticking. A pastry brush can be helpful.

Quickly scrape all of the batter into the hot pan using a rubber spatula, and immediately place hot pan back in the oven baking for 35 to 40 minutes, until golden brown and a toothpick inserted in the center comes out clean. The edges will be brown but that's okay. Cool completely before moving on to the next steps. The cornbread is best prepared the day before.

Step Two:

Heat the olive oil over medium heat in a large, heavy, nonstick skillet, and add the onion. Cook about 3 minutes, stirring often, until it begins to soften. Add 1/2 teaspoon salt and the celery. Cook for another 3 minutes or so until the onion is tender. Add the garlic, and cook for another minute, until fragrant but being careful not to burn. Transfer to a large bowl, and add the remaining ingredients. Combine well. Taste and adjust salt. Moisten as desired with milk.

Stuff the cavity of the turkey being careful not to overstuff, or transfer to a buttered 2-quart baking dish. Slice butter thinly and dot the top of the dressing and cover with aluminum foil. Place in a 325-degree oven for 30 minutes or until thoroughly heated. 

Alternatively, I have had great success placing the dressing in a buttered crockpot and placing on low with the lid on for up to 2 - 3 hours to free up precious room in the oven for other dishes.

*Some recipes call for using a food processor but I prefer a dressing that holds together and won't get mushy. I achieve that by not turning into small crumbs. In my opinion the rustic characteristic gives it a much better texture and feels heartier.