- 6 cups crumbled dried cornbread
- 3 cups crumbled dried white crumbs
- 1-1/2 stick unsalted butter
- 2 cups chopped yellow onion
- 2 cups chopped celery
- 2 tablespoon dried sage
- 1-1/2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- 3 to 4 cups low-salt chicken broth
- Kosher salt and ground black pepper to taste
- ¼ cup fresh parsley, chopped
- 2 eggs, lightly beaten
Two days before you are ready to assemble the dressing, spread out the crumbled cornbread and white bread on baking sheets, cover with clean dishtowels and store in a cool dry place where they can dry.
When ready to prepare, preheat oven to 375 degrees.
In a large mixing bowl combine the dried cornbread and white bread crumbs.
In a sauté pan, over medium heat, sauté the onion and celery in the stick of butter until tender but not brown. During the last few minutes of sautéing, add the dried herbs (sage, thyme, and rosemary). Mix the herbed vegetables into the bread mixture and then add chicken broth until well moistened. Add salt and pepper to taste. Mix in the fresh parsley and beaten eggs.
Spread the mixture in 9x13 baking pan. Cut the remaining ½ stick of butter into small cubes and dot the top with them. Bake for 30 to 40 minutes.
This can be assembled a day ahead, covered and refrigerated. If cooking after having been chilled, add another 10 minutes to the cooking time. Serves about eight.