- 1 cup butter or margarine, divided
- 3 cups white cornmeal
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 1 teaspoon baking soda
- 7 large eggs, divided
- 3 cups buttermilk
- 3 cups soft breadcrumbs
- 2 medium onions, diced (2 cups)
- 1 large bunch celery, diced (3 cups)
- 1/2 cup finely chopped fresh sage*
- 6 (10 1/2-ounce) cans condensed chicken broth, undiluted
- 1 tablespoon pepper
How to Make It
Place 1/2 cup butter in a 13- x 9-inch pan; heat in oven at 425° for 4 minutes.
Combine cornmeal and next 5 ingredients; whisk in 3 eggs and buttermilk.
Pour hot butter into batter, stirring until blended. Pour batter into pan.
Bake at 425° for 30 minutes or until golden brown. Cool.
Crumble cornbread into a large bowl; stir in breadcrumbs, and set aside.
Melt remaining 1/2 cup butter in a large skillet over medium heat; add onions and celery, and saute until tender. Stir in sage, and saute 1 more minute.
Stir vegetables, remaining 4 eggs, chicken broth, and pepper into cornbread mixture; pour evenly into 1 lightly greased 13- x 9-inch baking dish and 1 lightly greased 8-inch square baking dish. Cover and chill 8 hours.
Bake, uncovered, at 375° for 35 to 40 minutes or until golden brown.
*1 tablespoon dried rubbed sage may be substituted for fresh sage.
Andouille Sausage, Apple, and Pecan Dressing: Brown 3/4 pound diced andouille sausage in a skillet over medium heat; drain. Add sausage; 2 Granny Smith apples, chopped; and 2 cups chopped toasted pecans to dressing. Proceed as directed, baking 40 to 45 minutes or until done.
Whether it's Easter dinner or Christmas dinner, this ultimate comfort dish is perfect for holiday entertaining. Pairing with a pork roast, ham, or turkey will complement this dressing perfectly. Bring some colorful vegetables to the table with a simple green salad and some maple bacon green beans.