Hands-on Time
20 Mins
Total Time
1 Hour 20 Mins
Serves 15 (serving size: about 1/2 cup)
Photo: Brian Woodcock; Styling: Paige Hicks

How to Make It

Step 1

Preheat oven to 375°.

Step 2

Heat a large nonstick skillet over medium heat. Add oil; swirl to coat. Add onion and celery; cook 10 minutes or until tender, stirring occasionally. Add thyme, sage, pepper, and salt; cook 1 minute, stirring frequently. Remove from heat; cool slightly.

Step 3

Crumble Whole-Grain Corn Bread into a large bowl. Add onion mixture, stock, parsley, and eggs; stir well to combine. Spoon mixture into a 2-quart shallow glass or ceramic baking dish coated with cooking spray. Bake at 375° for 50 minutes or until lightly browned (cover with foil in the last 15 minutes of bake time if top is getting too brown). Let dressing stand 10 minutes before serving.

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