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1/2
pound unsalted butter (2 sticks)
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1
onion, chopped
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6
celery stalks, chopped (1/4 cup chopped celery leaves reserved)
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1
loaf challah, brioche, or other soft egg bread, cut in 1-inch cubes (about 12 cups)
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1
recipe Salt & Pepper Skillet Corn Bread
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2
tablespoons chopped fresh sage
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2
tablespoons chopped fresh marjoram
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1
- 1 1/2
teaspoons sea salt
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1
teaspoon dried crumbled sage
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1/2
teaspoon freshly ground black pepper
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2
cups low-sodium chicken broth
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4
large eggs
1. Preheat oven to 350 degrees F. In a very large deep ovenproof skillet,* melt butter over medium heat. Add the onion and celery; cook about 5 minutes, stirring occasionally, until onion is soft and golden.
2. Remove from heat. Add bread cubes, corn bread, reserved celery leaves, fresh sage, marjoram, salt, dried sage, and pepper to onion mixture; stir to combine. Add broth and eggs; stir to combine and moisten bread.
3. Bake dressing, uncovered, for 45 minutes to 1 hour, until golden brown on top. If dressing begins to brown too quickly, cover it with foil and continue to bake. Serve warm. Makes 20 servings.
- Note *If the skillet is not large enough to mix all the dressing ingredients, after cooking the onion and celery, use a large bowl for mixing. Either return some of the unbaked dressing to the skillet to bake, or divide dressing between two 13x9x2-inch baking pans or 3-quart baking dishes. For two pans, cut baking time by about half. Center of dressing should register 165 degrees F. on an instant read thermometer.
- Make Ahead Tip The bread may be cubed and stored in an airtight container 1 day before assembling dressing. The Corn Bread recipe can be made ahead and frozen.
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2
tablespoons bacon grease or olive oil
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1 1/2
cups yellow cornmeal
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1/2
cup all-purpose flour
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1/4
cup sugar
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2
teaspoons baking powder
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1
- 2
teaspoons sea salt
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1
teaspoon freshly ground black pepper
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1/2
teaspoon baking soda
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2
cups well-shaken buttermilk
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2
large eggs, lightly beaten
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2
tablespoons unsalted butter, melted
Salt & Pepper Skillet Corn Bread Preheat oven to 425 degrees F. Coat a 9- or 10-inch cast-iron skillet with 2 tablespoons bacon grease or olive oil. Heat the skillet in the oven while mixing batter. In a large bowl, stir to combine 1 1/2 cups yellow cornmeal, 1/2 cup all-purpose flour, 1/4 cup sugar, 2 teaspoons baking powder, 1 to 2 teaspoons sea salt, 1 teaspoon freshly ground black pepper, and 1/2 teaspoon baking soda. Stir in 2 cups well-shaken buttermilk, 2 large lightly beaten eggs, and 2 tablespoons melted unsalted butter just until combined. Batter should be lumpy; do not over-mix. Pour batter into hot skillet. Bake about 25 minutes, until the top is golden brown and a wooden skewer inserted in center comes out clean. Turn corn bread out of skillet, cut in wedges, and serve warm. Or cool slightly to crumble to make Holiday Corn Bread Dressing.
- Servings Per Recipe 20,
- Calories 275,
- Protein (gm) 6,
- Carbohydrate (gm) 28,
- Fat, total (gm) 15,
- Cholesterol (mg) 109,
- Saturated fat (gm) 18,
- Monosaturated fat (gm) 9,
- Polyunsaturated fat (gm) 2,
- Dietary Fiber, total (gm) 2,
- Sugar, total (gm) 17,
- Vitamin A (IU) 1215,
- Vitamin C (mg) 4,
- Thiamin (mg) 0,
- Riboflavin (mg) 1,
- Niacin (mg) 3,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 101,
- Cobalamin (Vit. B12) (µg) 1,
- Sodium (mg) 373,
- Potassium (mg) 378,
- Calcium (DV %) 192,
- Iron (DV %) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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