Cornbread Dressing

Ingredients

• 8 cups crumbled day-old cornbread
• 3 cups torn day-old biscuits or white bread
• 1/2 cup unsalted butter
• 2 large yellow onions, finely chopped
• 4 ribs celery, finely chopped
• 4 cloves garlic, minced
• 5 cups turkey or chicken broth
• 3 large eggs, beaten
• 2 teaspoons rubbed sage
• 1 teaspoon dried thyme
• 1 teaspoon poultry seasoning
• 1 1/2 teaspoons kosher salt
• 1 1/2 teaspoons black pepper
• 1/4 cup chopped parsley

Before you cook

• Heat the oven to 375 degrees Fahrenheit.
• Butter a 9-by-13-inch baking dish generously.
• Crumble the cornbread and tear the biscuits into a very large mixing bowl.
• Beat the eggs in a small bowl and set them aside.

Steps

1. Melt the butter in a skillet over medium heat.
2. Add the onions and celery and cook for 12 minutes until completely soft with no crunch left.
3. Stir in the garlic, sage, thyme, and poultry seasoning and cook for 90 seconds.
4. Scrape the vegetables and all the butter over the crumbled bread.
5. Add the salt, black pepper, and parsley and toss everything together with your hands.
6. Pour in 4 cups of the broth and fold gently until the bread is uniformly soaked.
7. Add more broth a half cup at a time until the mixture is loose and sloppy, wetter than you think it should be.
8. Fold in the beaten eggs quickly so they distribute without cooking.
9. Taste a pinch of the raw mixture and correct the salt and sage.
10. Spread the dressing in the buttered dish without packing it down.
11. Bake uncovered for 45 minutes until the top is golden brown and the center is set.
12. Let the dressing rest for 10 minutes before spooning it out.