This moist and flavorful cornbread dressing—or what you non-Southerners may call stuffing—appeared in Martha Stewart Living, and it remains one of our most requested recipes at the Market. The mix of pillowy egg bread and crusty, grainy cornbread is a real winner. Try stirring in leeks and wild mushrooms in spring or oysters and hot Italian sausage in winter.
Recipe information
Yield
serves 10 to 12
Ingredients
Preparation
Step 1
Preheat the oven to 350°F.
Step 2
Melt the butter in a large, deep ovenproof skillet over medium heat. Add the onion and celery and cook, stirring occasionally, for about 5 minutes, until the onion is soft and golden.
Step 3
Remove from the heat, add the bread, cornbread, reserved celery leaves, fresh sage, marjoram, salt, dried sage, and pepper, and stir to mix. Add the broth and eggs and stir to combine and moisten the bread. The dressing can be mixed in the same skillet if it is large enough; if not, transfer to a large bowl to mix and return to the skillet to bake.
Step 4
Bake, uncovered, until golden brown on top, 45 minutes to 1 hour. If it begins to brown too quickly, cover with foil and continue to bake. Remove from the oven and serve warm.
On the Side
Step 5
Put on a truly impressive holiday spread by serving this dressing alongside Carl’s Deep-Fried Turkey (page 149), Buttermilk Mashed Creamers (page 238), and Sweet Potato Casserole (page 254).
