Superstar Sides

BROWNED BUTTER-ROSEMARY CORNBREAD DRESSING

Makes 10 to 12 servings

(photo on page 35)

The browned butter adds a rich, slightly nutty flavor to this staple holiday side.

1 cup unsalted butter, divided
2 large sprigs fresh rosemary
3 cups whole buttermilk
5 large eggs, divided
3 cups plain yellow cornmeal
1 cup all-purpose flour
4 teaspoons kosher salt, divided
2 teaspoons baking powder
1 teaspoon baking soda
3 cups sliced celery
2 cups chopped onion
1½ tablespoons minced garlic
1 tablespoon minced fresh rosemary
1 tablespoon poultry seasoning
½ teaspoon ground black pepper
3 cups low-sodium chicken broth, divided
Garnish: fresh rosemary

1. Preheat oven to 425°.

In a 12-inch cast-iron skillet, melt ¾ cup butter over medium heat. Add rosemary