Photo: Iain Bagwell; Styling: Kay E. Clarke
Active Time
22 Mins
Total Time
1 Hour 22 Mins
Yield
Serves 8 (serving size: 1 1/4 cups)

Though cornbread dressing reigns supreme in the South, we love this sourdough version too.

How to Make It

Step 1

Preheat oven to 375°F. Heat oil and 2 tablespoons butter in a large nonstick skillet over high until butter melts. Stir in celery and leeks; cook, stirring occasionally, until tender, about 5 minutes. Add garlic; cook, stirring, 1 minute. Add thyme, salt, pepper, and 1/2 cup of the broth; cook, stirring, 1 minute.

Step 2

Combine celery mixture and bread cubes in a large bowl. Add melted butter, eggs, and remaining 1 1/2 cups broth; stir to combine.

Step 3

Spoon mixture into a lightly greased 11- x 7-inch baking dish; let stand 15 minutes. Bake in preheated oven until golden brown, 40 to 45 minutes. Sprinkle with parsley.

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