Herbed Cornbread Dressing

A new-to-me recipe for my 2020 Thanksgiving meal, it’s fair to say that this recipe will be my new go-to for holiday dressing. The most idyllic element of Herbed Cornbread Dressing is the fact that I didn’t need to age the cornbread. I did age the biscuits, though—french bread would suffice.

The dressing is one of the last dishes to go from oven-to-table, so I wasn’t able to capture a photo of it fully baked; Melissa was tired and her tribe was famished! Imagine it nicely browned and it’s basically the same as the photo below (pre-baked).

Elements

3 boxes jiffy corn muffin mix
6 large eggs
1 C whole milk
1/2 loaf stale French bread
8 celery stalks, chopped
2 shallots, finely chopped
1 tb minced garlic
1 stick butter
4 C chicken broth
2 tsp sea salt
2 tb herbes de provence
1 tsp white pepper
3 hard-boiled eggs, finely chopped (optional)
1 tb fresh thyme, chopped
1 tb fresh sage, chopped
1 tb fresh rosemary, stemmed and chopped
microgreens

Directions

Pre-heat oven to 350° Fahrenheit.
Prepare cornbread as directed in a baking dish—I prefer an 8” x 11” rectangular dish. Once cooled, slice in a grid pattern to create cubes (see slides below). You’ll use 3 of the 6 eggs in this step.
In a large skillet over medium-high heat, add and melt butter.
Once butter is melted, add minced garlic and sauté until golden brown.
Add celery and shallots to garlicky butter and sauté until translucent, about 5 minutes.
In an extra-large mixing bowl, add cubed cornbread.
Pour sautéd veggies over the cornbread cubes and add seasonings, fresh herbs, remaining 3 eggs, and chicken broth.
Using a large spoon, stir mixture to break-up cubes and incorporate all ingredients; mixture will be wet and well-combined.
Pour the dressing into a buttered or sprayed baking pan and spread to evenly disribute.
Cover with foil and bake for 30 minutes; stir once edges begin to brown, recover, and bake for another 15 minutes.
After 45 minutes, remove foil and allow the top to brown.
Remove from the oven, top with microgreens, and serve warm.

Progression Slides

xo, Melissa

HolidayMelissa ChildressNovember 30, 2020Dressing, Cornbread, HerbedComment

Herbed Cornbread Dressing

A new-to-me recipe for my 2020 Thanksgiving meal, it’s fair to say that this recipe will be my new go-to for holiday dressing. The most idyllic element of Herbed Cornbread Dressing is the fact that I didn’t need to age the cornbread. I did age the biscuits, though—french bread would suffice.

The dressing is one of the last dishes to go from oven-to-table, so I wasn’t able to capture a photo of it fully baked; Melissa was tired and her tribe was famished! Imagine it nicely browned and it’s basically the same as the photo below (pre-baked).

Elements

3 boxes jiffy corn muffin mix

6 large eggs

1 C whole milk

1/2 loaf stale French bread

8 celery stalks, chopped

2 shallots, finely chopped

1 tb minced garlic

1 stick butter

4 C chicken broth

2 tsp sea salt

2 tb herbes de provence

1 tsp white pepper

3 hard-boiled eggs, finely chopped (optional)

1 tb fresh thyme, chopped

1 tb fresh sage, chopped

1 tb fresh rosemary, stemmed and chopped

microgreens

Directions

Pre-heat oven to 350° Fahrenheit.

Prepare cornbread as directed in a baking dish—I prefer an 8” x 11” rectangular dish. Once cooled, slice in a grid pattern to create cubes (see slides below). You’ll use 3 of the 6 eggs in this step.

In a large skillet over medium-high heat, add and melt butter.

Once butter is melted, add minced garlic and sauté until golden brown.

Add celery and shallots to garlicky butter and sauté until translucent, about 5 minutes.

In an extra-large mixing bowl, add cubed cornbread.

Pour sautéd veggies over the cornbread cubes and add seasonings, fresh herbs, remaining 3 eggs, and chicken broth.

Using a large spoon, stir mixture to break-up cubes and incorporate all ingredients; mixture will be wet and well-combined.

Pour the dressing into a buttered or sprayed baking pan and spread to evenly disribute.

Cover with foil and bake for 30 minutes; stir once edges begin to brown, recover, and bake for another 15 minutes.

After 45 minutes, remove foil and allow the top to brown.

Remove from the oven, top with microgreens, and serve warm.

Progression Slides

xo, Melissa