Classic Southern Cornbread Dressing
 
 
Serves: 10-12 servings
Ingredients
  • 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 Notes)
Instructions
  1. 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 thyme.
  2. In a large bowl, whisk together broth, eggs, and salt until well combined. Gently stir in crumbled Peppery Cornbread and onion mixture. Spoon mixture back into skillet. Loosely cover with foil.
  3. Bake for 20 minutes. Uncover and bake until top is lightly browned and an instant-read thermometer inserted in center registers 165°, about 15 minutes more. Let stand for 15 minutes before serving. Garnish with fried sage, if desired.
Notes
To fry fresh sage leaves, heat a small amount of oil in an 8-inch cast-iron skillet over medium-high heat. Pat sage dry with paper towels; add to hot oil, and cook until crisp, about 1 minute. Drain on paper towels. Sprinkle with salt.
Recipe by Southern Cast Iron at https://southerncastiron.com/classic-southern-cornbread-dressing-2/