Ingredients
Scale
- 4 cups crumbled cornbread (preferably day-old for best texture)
- 2 cups cubed stale white bread
- 1 cup chopped onion
- 1 cup chopped celery
- 1/2 cup unsalted butter
- 2 teaspoons dried sage
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups chicken broth (or vegetable broth for a vegetarian option)
- 2 large eggs, beaten
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish and set it aside.
- In a large skillet, melt the butter over medium heat. Add the chopped onion and celery, and sauté until the vegetables are tender, about 8-10 minutes. This step always reminds me of the early mornings in our Devon kitchen, with mum gently stirring and chatting away.
- In a large mixing bowl, combine the crumbled cornbread, cubed white bread, sautéed vegetables, dried sage, thyme, salt, and pepper. Toss everything together until well mixed.
- In a separate bowl, whisk together the chicken broth and beaten eggs. Pour this mixture over the bread and vegetable mixture, tossing gently until all the ingredients are moistened.
- Transfer the mixture to the prepared baking dish, spreading it out evenly. Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the dressing is set.
- Allow the dressing to cool slightly before serving. As you slice into it, the aroma will take you back to those beloved Sundays filled with laughter and stories.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
