Dressing It Up
CLASSIC SOUTHERN CORNBREAD DRESSING
Makes 10 to 12 servings
Our classic dressing is packed with cornbread flavor. As a shortcut, 14 cups of your favorite store-bought cornbread, crumbled, will do.
½ cup unsalted butter
3 cups chopped yellow onion
2 cups chopped celery
4 cloves garlic, minced
2 tablespoons fresh chopped sage
1 tablespoon fresh thyme leaves
2 cups low-sodium chicken broth
5 large eggs
1½ teaspoons kosher salt
Peppery Cornbread (recipe follows), coarsely crumbled
Garnish: fried sage leaves (see Kitchen Tip)
Preheat oven to 325°. In a 12-inch cast-iron skillet, melt butter over medium heat. Add onion, celery, and garlic; cook, stirring occasionally, until softened, 5 to 8 minutes. Remove from heat. Add sage and
