Memes Cornbread Dressing
- 4 tablespoons (1/2 stick) unsalted butter, plus more for the dish
- 4 cups day-old, crumbled Buttermilk Cornbread (page 211)
- 1 loaf brioche or egg bread, cut into 1-inch cubes (about 2 cups)
- 3/4 cup fresh or panko (Japanese) breadcrumbs
- 3 stalks celery, chopped
- 1 onion, preferably Vidalia, chopped
- 2 cups chicken stock (page 227) or low-fat, reduced-sodium chicken broth, plus more if needed
- 2 large eggs, lightly beaten
- 1 tablespoon chopped fresh sage
- 1 teaspoon chopped fresh thyme
- Coarse salt and freshly ground black pepper
- Preheat the oven to 350F.
- Butter an ovenproof gratin or casserole dish.
- In a very large bowl, combine the cornbread, brioche, and breadcrumbs in a very large mixing bowl; set aside.
- Heat the 4 tablespoons butter in a large skillet over medium heat.
- Add the celery and onion and cook until soft, 5 to 7 minutes.
- Transfer the cooked vegetables to the bread mixture.
- Pour over the stock and add the eggs, sage, and thyme.
- The mixture should be fairly soupy; if not, add additional stock.
- Stir well to combine and season with salt and pepper.
- Transfer to the baking dish.
- Bake until heated through, puffed, and golden brown, about 45 minutes.
- Remove from the oven to cool slightly before serving.
unsalted butter, buttermilk, egg bread, breadcrumbs, stalks celery, onion, chicken, eggs, fresh sage, thyme, salt
Taken from www.epicurious.com/recipes/food/views/meme-s-cornbread-dressing-380420 (may not work)