Sunday Table · Autumn
Cornbread Dressing
Dry cornbread, onion, celery, sage, and broth. Eggs go in, so the center has to reach 165°F.
1 hour 15 minutes · Serves 8 · One 9-by-13-inch pan
“You prepare a table before me.”
Ingredients
- 8 cups cornbread, cut into cubes and dried
- 4 tbsp butter
- 1 onion, chopped
- 3 celery stalks, chopped
- 2 tsp dried sage
- 1 tsp fine salt
- ½ tsp black pepper
- 2 ½ cups chicken broth
- 2 eggs, beaten
Method
- 1
If the cornbread is fresh, spread the cubes on a sheet and dry them in a 300°F oven for 20 minutes, until they feel stale. Fresh, wet cornbread makes a mush. Heat the oven to 350°F if it is not already there.
- 2
Melt the butter in a skillet. Cook the onion and celery until soft, about 8 minutes. Stir in the sage, salt, and pepper.
- 3
Toss the cornbread with the vegetables. Whisk the broth and eggs and pour them over. The cubes should look moist, not soupy. Add a splash more broth only if the pan looks dusty and dry.
- 4
Spread it in a buttered 9-by-13-inch pan. Bake 35 to 45 minutes, until the top is brown and the center reads 165°F. Rest 10 minutes.
From the kitchen
- The skillet cornbread on this site is the right bread. Bake it a day ahead if you can.
- Sage is strong. Two teaspoons of dried sage is enough. More tastes like dust.
My note
Kept on this device, beside the recipe, for the next time you cook it.
Alongside this
Sunday Table
Sunday Roast Chicken with Garden Herbs
A bird, a pan of vegetables, and enough quiet to let the house smell like peace.
About 1 hour 40 minutes
Sunday Table
Chicken and Dumplings
A pot of chicken and vegetables, then soft dumplings dropped on top and left alone under the lid.
About 1 hour 30 minutes
Sunday Table
Butter-Crust Chicken Pot Pie
Chicken, carrots, and peas in a milk gravy, under a crust made of butter and flour. One dish for the table.
About 1 hour 30 minutes