Rich Cornbread Dressing
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 6½ounces butter (13 tablespoons)
- 6cups crumbled cornbread
- 6cups torn crusty white bread, such as a baguette
- 2cups chopped onion
- 2cups chopped celery
- ½ to 1teaspoon dried sage (optional)
- 2teaspoons salt
- Black pepper
- 6eggs, beaten
- 1½cups heavy cream
- 2cups turkey or chicken broth
- 2dozen shucked small oysters, with their liquid (optional)
Nutritional analysis per serving (12 servings)
640 calories; 35 grams fat; 17 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 5 grams polyunsaturated fat; 62 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 21 grams protein; 934 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 400 degrees, and butter a 9-by-13-inch baking dish. Melt remaining butter. In a large bowl, combine cornbread, white bread, onion, celery, sage, salt and pepper to taste. Toss until well mixed. Add melted butter, eggs, cream and 1½ cups broth. Toss in oysters, if using. Mix lightly but well; mixture should be very moist.
- Step 2
Turn mixture into prepared dish. If mixture seems dry around edges, drizzle on remaining broth. Bake 45 minutes to 1 hour, until firm and browned on top.
Private Notes
Comments
Can you make this ahead of time and re-heat on thanksgiving? or is it best to do it the day of?
Can I make this the night before Thanksgiving, cover with foil, then stick in the oven Thanksgiving evening? The direction that the mixture should be "very moist" makes me worried that it will be a soggy mess if it's refrigerated for a day. Experiences, anyone?
Highly suggest not making the sage optional for maximum flavor - it's key. Vegetable broth works just as well. And in addition to oysters, consider mushrooms or (wait for it...) a bit of cream of mushroom soup. Either way, sautee mushrooms (or add soup) to the butter sautee along with the celery and onion (I include scallions). If you do use the cream of mushroom, you can cut back on the heavy cream. Lastly, consider swapping out a teaspoon of salt for a teaspoon of poultry seasoning.
In the past, I have made traditional southern cornbread dressing as a holiday staple and I wanted to try this variation. The recipie uses more cream, butter and eggs. I used fresh sage and white bread from baguette and brioche. I was genarally disappointed. I found it to be heavy and bland and more like quiche or pudding than what I would expect from dressing. It lacked the savory quality that I find essential for good dressing. I will go back to my traditional recipie next time.
I added a can of cream of mushroom and it was excellent! Finding really fresh and flavorful celery makes a big difference too. This recipe tasted like the dressing my mom used to make, thank you!
Has anyone tried this without the eggs? I don't like my dressing to moist, I like a bit of crunch, and not a big fan of eggs. Wondering if the broth and cream are enough moisture.
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