Holiday Cornbread Dressing
This moist and flavorful cornbread dressing—or what you non-Southerners may call stuffing—appeared in Martha Stewart Living, and it remains one of our most requested recipes at the Market. The mix of pillowy egg bread and crusty, grainy cornbread is a real winner. Try stirring in leeks and wild mushrooms in spring or oysters and hot Italian sausage in winter.
Serves 10 to 12
½ pound (2 sticks) unsalted butter
1 onion, chopped
6 celery stalks, chopped, with ¼ cup leaves chopped and reserved
1 loaf challah, brioche, or other soft egg bread, cut into 1-inch cubes (about 12 cups)
Salt and Pepper Skillet Cornbread, cut into 1-inch cubes (about 8 cups)
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh marjoram
1 ½ teaspoons sea salt
1 teaspoon dried crumbled sage
½ teaspoon freshly ground black pepper
2 cups low-sodium chicken broth
4 large eggs
Preheat the oven to 350°F.
Melt the butter in a large, deep ovenproof skillet over medium heat. Add the onion and celery and cook, stirring occasionally, for about 5 minutes, until the onion is soft and golden.
Remove from the heat, add the bread, cornbread, reserved celery leaves, fresh sage, marjoram, salt, dried sage, and pepper, and stir to mix. Add the broth and eggs and stir to combine and moisten the bread. The dressing can be mixed in the same skillet if it is large enough; if not, transfer to a large bowl to mix and return to the skillet to bake.