Ingredients:

  • 1 batch (approx. 1.5 kg / 3.3 lbs) of unsweetened buttermilk cornbread, baked and cooled overnight.
  • 4 slices | 120 g of sandwich bread (stale is best), cubed small
  • 2 teaspoons | 10 mL of Kosher salt
  • 1 teaspoon | 5 mL of freshly ground black pepper
  • 1 cup | 225 g of unsalted butter (16 tablespoons), divided
  • 2 cups | 250 g of yellow onion, finely diced
  • 2 cups | 250 g of celery, finely diced
  • 1/4 cup | 60 mL of fresh sage, finely chopped
  • 1 tablespoon | 15 mL of fresh thyme leaves
  • 1/2 cup | 120 mL of fresh flat-leaf parsley, chopped
  • 4 large eggs, lightly beaten
  • 4 – 5 cups | 950 mL – 1.2 L of low-sodium chicken or turkey stock (warm)

Instructions:

  1. Bake the Cornbread (1-2 Days Ahead): Prepare a basic, unsweetened buttermilk cornbread. Let it cool completely.
  2. Crumble and Dry: Break the cooled cornbread into large, uneven pieces and place them on a baking sheet. Allow them to dry out at room temperature overnight, or speed-dry them in a 300°F (150°C) oven for 15-20 minutes until thoroughly dry and slightly toasted.
  3. Combine Dry Ingredients: Transfer the dried cornbread crumbs and the cubed sandwich bread to the extra-large mixing bowl. Season evenly with the salt and pepper.
  4. Melt Butter: Melt half of the butter (1/2 cup/115 g) in a large skillet over medium heat.
  5. Sauté Vegetables: Add the diced onion and celery. Cook gently for 8–10 minutes, stirring occasionally, until the vegetables are softened and translucent (no browning necessary).
  6. Add Herbs: Stir in the fresh sage and thyme. Cook for 1 minute until fragrant. Remove the skillet from the heat.
  7. Combine Wet and Dry: Pour the sautéed vegetables and melted butter mixture over the cornbread crumbs in the large bowl. Add the chopped parsley and the lightly beaten eggs. Toss gently to combine.
  8. Incorporate Stock: Gradually pour 4 cups of the warm stock over the mixture, tossing after each addition. The mixture should be very moist and 'squishy' but not floating in liquid. Add the remaining cup of stock only if needed.
  9. Rest: Let the mixture sit for 15 minutes to allow the cornbread and bread cubes to fully absorb the liquid.
  10. Prepare for Baking: Preheat the oven to 375°F (190°C). Grease the 9x13 inch baking dish with the remaining butter (1/2 cup/115 g).
  11. Transfer and Bake: Scoop the dressing mixture into the prepared dish and spread evenly. Bake for 45–50 minutes. The dressing is done when the internal temperature reaches 165°F (74°C) and the top is golden brown and crusty.
  12. Rest: Allow the dressing to rest for 15 minutes before serving to help the structure set.