Cornbread Dressing with Fresh Herbs
1 1/2 pounds (about 9 cups) good white sandwich bread, cut into 1/2-inch cubes
1/2 pound (about 3 cups) cornbread, cut into 1/2-inch cubes
6 Tablespoons (3-ounces) unsalted butter
2 medium onions (about 2 cups), finely diced
3 medium celery ribs (about 1 1/2 cups), finely diced
1 clove garlic, finely minced
2 Tablespoons minced fresh thyme leaves
2 Tablespoons minced fresh sage leaves
2 cups chicken broth, divided
1/2 cup whole milk or half-and-half
3 extra large eggs
2 Tablespoons chopped fresh flat-leaf parsley
1/4-1/3 cup turkey drippings, reserved from roasted turkey
Preheat the oven to 250º F. Place the white bread and corn bread cubes on a large baking sheet. Bake until the edges are dried but the centers are still soft, about 45 minutes. (If two baking sheets are needed, adjust racks in upper-middle and lower-middle position and rotate halfway through baking). Bread can be dried a day in advance. Cool completely before storing in an airtight container.
Butter a 9x13-inch baking dish, set aside. Preheat the oven to 375º F.
In a large bowl, toss together the white bread cubes and the corn bread cubes; set aside.
In a large sauté pan over medium heat, melt the butter. Add the onions and celery; season with salt and freshly ground black pepper. Cook until the vegetables have softened, about 8-10 minutes. Add the garlic, thyme, and sage and sauté for 1 minute. Add 1/2 cup broth to deglaze the pan, scraping up any browned bits from the bottom. Pour the vegetable mixture over the bread cubes and toss to combine.
In a separate bowl, whisk together the remaining chicken broth, half-and-half, and eggs. Pour the broth mixture over the bread mixture; add the parsley and toss to combine. Transfer the mixture to the prepared baking dish. Pour 1/4 to 1/3 cup turkey drippings over the dressing. Bake for 35-40 minutes or until the top is golden brown. Enjoy!
Printed from thegalleygourmet.net