Photo: Victor Protasio; Prop Styling: Ginny Branch Stelling; Food Styling: Emily Nabors Hall
If the smell of this aromatic, herby dressing doesn’t put you in the Thanksgiving spirit, the taste will. We love this rich, pecan-studded cornbread dressing flavored with fresh sage, thyme, and rosemary. The recipe can be made 1 day ahead; store covered in the refrigerator and reheat before serving.
How to Make It
Step 1
Prepare the Cornbread: Preheat oven to 425°F. Combine self-rising cornmeal mix and, if desired, sugar in a large bowl. Stir together eggs and buttermilk in a medium bowl; add to cornmeal mixture, stirring just until moistened.
Step 2
Heat butter in a 10-inch cast-iron skillet in preheated oven 5 minutes. Stir melted butter into batter. Pour batter into hot skillet.
Step 3
Bake in preheated oven until cornbread is golden, about 25 minutes; cool in skillet 20 minutes. Remove from skillet to a wire rack, and cool completely, 20 to 30 more minutes. Crumble cornbread. Freeze in large heavy-duty ziplock plastic bag up to 1 month, if desired. Thaw in refrigerator.
Step 4
Prepare the Dressing: Preheat oven to 350°F. Melt butter in a large skillet over medium-high; add onion and celery, and cook, stirring often, until tender, 10 to 12 minutes. Add sage, thyme, and rosemary, and cook, stirring often, 1 minute.
Step 5
Stir together eggs in a very large bowl; stir in crumbled Cornbread, onion mixture, pecans, flat-leaf parsley, stuffing mix, chicken broth, black pepper, and kosher salt until blended.
Step 6
Spoon mixture into 2 lightly greased 13- x 9-inch (3-quart) baking dishes. Cover and freeze up to 3 months, if desired; thaw in refrigerator 24 hours. (Uncover and let stand at room temperature 30 minutes before baking.)
Step 7
Bake, uncovered, in preheated oven until lightly browned and cooked through, 1 hour to 1 hour and 15 minutes. Garnish with additional chopped fresh parsley.
