Corn Bread and Collard Dressing

Name: Corn Bread and Collard Dressing
Yield: serves 10 to 12
Ingredients: 6 slices bacon, chopped; 1 small bunch collard greens, ribs removed, sliced into very thin ribbons; 1 large onion, finely chopped; 1 large carrot, finely chopped; 2 stalks celery, finely chopped; 3 cloves garlic, chopped; 1 tablespoon chopped fresh thyme; 1/4 teaspoon crushed red-pepper flakes; Kosher salt and freshly ground black pepper; 8 cups cubed day-old yellow cornbread (see page 23); 4 cups chicken broth; 2 eggs, beaten; 1/4 cup chopped fresh parsley

December 14, 2011

GINA This dish is the “queen of dressing,” because dressing and collards are two favorites of mine. I add bacon, ’cause you gotta have some pig, and the carrots give it a different spin from your traditional dish. You’ll want to think ahead with this recipe and make that corn bread the day before. It needs to be dry enough to soak up all the good flavors.

Recipe information

Yield
serves 10 to 12

Ingredients

6 slices bacon, chopped

1 small bunch collard greens, ribs removed, sliced into very thin ribbons

1 large onion, finely chopped

1 large carrot, finely chopped

2 stalks celery, finely chopped

3 cloves garlic, chopped

1 tablespoon chopped fresh thyme

1/4 teaspoon crushed red-pepper flakes

Kosher salt and freshly ground black pepper

8 cups cubed day-old yellow cornbread (see page 23)

4 cups chicken broth

2 eggs, beaten

1/4 cup chopped fresh parsley

Preparation

Step 1
Preheat the oven to 375 degrees F, and butter a 4-quart casserole.
Step 2
Cook the bacon in a large, heavy skillet set over medium heat until the bacon is crisp and the fat has rendered. Remove the bacon with a slotted spoon, and discard all but 2 tablespoons of the bacon fat. Sauté the vegetables, garlic, and thyme in the hot bacon fat until tender, about 8 minutes. Season with the red-pepper flakes, salt, and pepper, and set aside to cool slightly.
Step 3
While the vegetables are cooking, spread the corn-bread cubes on a baking sheet and toast in the hot oven for 5 to 6 minutes, until they brown slightly on the edges.
Step 4
Put the cubed corn bread in a very large mixing bowl. Pour the broth and beaten eggs over the corn bread. Add the vegetable mixture, bacon, and parsley, and toss all together. Spoon the dressing into the prepared casserole dish, and cover with foil. Bake for 30 minutes; then uncover and continue baking for 15 minutes more, to give it a nice crust.

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Reprinted with permission from The Neelys' Celebration Cookbook by Pat and Gina Nelly. Copyright © 2011 by Pat and Gina Nelly with Anna Volkwein. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved. Pat and Gina Neely are restaurateurs, best-selling authors, popular speakers, and hosts of the Food Network hit series Down Home with the Neelys. They recently opened their first New York City restaurant, Neely's Barbecue Parlor. They live with their daughters in Memphis, where they enjoy cooking at home with family and friends. Ann Volkwein is a best-selling food and lifestyle author based in New York City and Austin, Texas. Her previous books include: The Arthur Avenue Cookbook, Chinatown New York, Mixt Greens (with Andrew Swallow), and, with Guy Fieri: Diners, Drive-Ins, and Dives; More Diners, Drive-Ins, and Dives; and Guy Fieri Food.

TagsStuffing Southern American Collard Greens Leafy Greens Vegetable Bacon Cured Meat Meat Side Dinner Nut Free Oven Bake Thanksgiving Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Recipe notes