| Level: | Easy |
| Total: | 1 day 1 hr 40 min |
| Prep: | 30 min |
| Inactive: | 1 day |
| Cook: | 1 hr 10 min |
| Yield: | 10 to 12 servings |
Ingredients
- 1 loaf crusty French bread, diced into 1-inch cubes
- 1 stick butter
- 2 cups finely diced celery (leaves included)
- 2 carrots, peeled and very finely diced
- 1 large onion, diced
- 4 cups low-sodium chicken broth, plus more if needed
- 2 to 3 teaspoons fresh rosemary, chopped
- 1/2 teaspoon ground thyme
- 1/4 teaspoon ground sage
- 1/8 to 1/4 teaspoon turmeric
- Kosher salt
- 1/4 cup fresh parsley leaves, chopped
- Skillet cornbread, recipe follows, diced into 1-inch cubes
- 1/4 cup plus 2 tablespoons shortening
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup buttermilk
- 1/2 cup milk
- 1 whole egg
Instructions
- Spread the Skillet Cornbread and French bread cubes out on 2 baking sheets and let them dry for about 24 hours until totally crisp. Once dry, transfer the cubes to a large mixing bowl and toss to mix them up a bit.
- Preheat the oven to 350 degrees F.
- Warm up a large skillet or Dutch oven over medium heat and add the butter. When it’s melted, add the celery, carrots and onions, and cook for a few minutes until the onions are almost translucent, about 6 minutes. Add the chicken broth and bring to a boil. Reduce the heat to low and add the rosemary, thyme, sage and turmeric. Gradually ladle the broth mixture into the bread, tossing lightly as you go. Keep gradually adding the broth mixture, tasting as you go and adding more seasoning and herbs if needed. Add salt carefully. You don’t want to over salt your stuffing. If the mixture is not quite moist enough, add a bit more chicken broth and stir. Stir in the fresh parsley.
- Place the dressing in a rectangular baking dish and bake until golden brown on top, 20 to 25 minutes.
- Preheat the oven to 450 degrees F.
- Melt 2 tablespoons of the shortening in a cast-iron skillet. In a large mixing bowl, combine the cornmeal, flour, baking powder, salt and baking soda. In a separate bowl, whisk together the buttermilk, milk and egg until fully combined. Slowly incorporate the wet ingredients into the dry, stirring until well combined. Melt the remaining 1/4 cup melted shortening and add to the batter, stirring constantly. Pour into the hot skillet, smoothing the surface with a spatula. Place in the oven and bake until golden brown on top, 20 to 25 minutes.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 306 |
| Total Fat | 16 g |
| Saturated Fat | 7 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 8 g |
| Cholesterol | 35 mg |
| Sodium | 486 mg |
| Serving Size | 1 of 12 servings |
| Calories | 306 |
| Total Fat | 16 g |
| Saturated Fat | 7 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 8 g |
| Cholesterol | 35 mg |
| Sodium | 486 mg |
Reviews
I liked it a lot. Mine dried out easy but there’s always more broth or gravy you can add. Just make sure and get your vegetables done to your liking.
I ABSOLUTELY L!OVE, LOVE, LOVE THIS RECIPE!!! IT IS REALLY DELICIOUS!! AND IT IS THE EPIDOMY OF THE PERFECT ESSENCE OF THANKSGIVING!
This has been my go to dressing recipe for the past 5 years. I make it a day or 2 in advance, keep it in the fridge, set it out for about 30 minutes then cook as directed. Big hit!
I’ve been making this stuffing for over 3 years and it never disappoints. So good! And easy to make.
Where does this recipe say what size skillet to use????
This was very good! The turmeric though will be left out next time I think. Just a personal preference. Even with it, it was very good! This will become a regular on Thanksgiving!
I made this yesterday. Since there were only 3 of us, I only made 1/3rd of it and only used cornbread. It was quite good but next time I’ll use more of the spices. I couldn’t really taste the spices, especially the sage. I’ll likely double the spices next time.
Disappointing, waste of time, food and money. Wish I had stayed with original family recipe.
I made this last thanksgiving for all my northerner in-laws who were used to Stove Top and who weren’t used to eating true cornbread dressing. Everyone loved it!!! It was so good, and I’m making it this year again! Thanks Ree! This house loves all your recipes! (Try her mashed potatoes too! They’ll knock your socks off!)