In reflecting upon the Thanksgiving Day food pyramid, there is no need for discussion about what sits at the acme of this carbohydrate-laden, one-day feast.
That would be the turkey.
The turkey is unquestionably the king of the castle, the sovereign of the realm, the star of the show. No matter how much ham or pecan pie that you bring out, the turkey will be the commanding presence. A lot of our attention is rightly lavished at his feet.
See also: The best ways to thaw and brine a turkey
We all have our favorite sides — the aforementioned green bean casserole — and we all have expectations about its preparation. (I don’t have time to extoll every side dish, so don’t call me to complain if yours didn’t get the love.)
Some say that cornbread dressing is right up there with the turkey in popularity, and who am I to argue?
It is the sort of side dish that is almost a meal into itself. A good cornbread dressing is rich, savory and has enough oomph to it to keep you full long after you arise from the table.
This recipe comes from the good cooking folks at Southern Living.
Classic Cornbread Dressing
About 15 servings
Cornbread:
- 2 cups self-rising white cornmeal mix.
- 2 large eggs.
- 2 cups whole buttermilk.
- 3 tablespoons salted butter
Dressing:
- 1/2 cup salted butter.
- 3 cups chopped sweet onion (from 2 large onions).
- 2 cups chopped celery (from 6 stalks).
- 2 tablespoons chopped fresh sage.
- 1 teaspoon chopped fresh thyme.
- 6 large eggs.
- 1 (14-ounce) package herb-seasoned stuffing mix (such as Pepperidge Farm).
- 10 cups chicken broth.
- 2 teaspoons black pepper.
- 1 teaspoon kosher salt.
Prepare the Cornbread:
Preheat oven to 425°F.
Combine self-rising cornmeal mix and, if desired, sugar in a large bowl.
Stir together eggs and buttermilk in a medium bowl; add to cornmeal mixture, stirring just until moistened.
Heat salted butter in a 10-inch cast-iron skillet in preheated oven five minutes.
Stir melted butter into batter.
Pour batter into hot skillet.
Bake in preheated oven until cornbread is golden, about 25 minutes; cool in skillet 20 minutes.
Remove from skillet to a wire rack, and cool completely, 20 to 30 more minutes.
Crumble cornbread.
Freeze in a large heavy-duty ziplock plastic bag up to one month, if desired.
Thaw in refrigerator.
Prepare the dressing:
Preheat oven to 350°F.
Melt butter in a large skillet over medium-high; add onion and celery, and cook, stirring often, until tender, 10 to 12 minutes.
Add sage and thyme, and cook, stirring often, one minute.
Stir together eggs in a very large bowl; stir in crumbled cornbread, onion mixture, stuffing mix, chicken broth, black pepper, and kosher salt until blended.
Spoon mixture into 2 lightly greased 13- x 9-inch (3-quart) baking dishes.
Bake, uncovered, in preheated oven until lightly browned and cooked through, 1 hour to 1 hour and 15 minutes.
