I miss Thanksgiving already, partly because I’m down to the last of this herb and bacon cornbread dressing. It paired perfectly with our bird (an oven-roasted lemon herb turkey that my brother and his wife picked up at Whole Foods Market Campbell) and the rest of the spread, which included garlic mashed potatoes, Brussels sprouts with balsamic vinegar and La Marca Prosecco.
While it was my first time making the Southern side, it will not be the last. In fact, I’m already tempted to whip up a second batch. Why is this dish so appetizing? First, it features homemade quick and easy cornbread, which is cubed and toasted in the oven. Of course you could skip this step if you’re short on time or averse to baking.
Second, there’s a generous dose of bacon in the mix. And did I mention the vegetables are sautéed in the pan drippings? Finally, after a relatively short stint in the oven, the top and edges of the casserole get golden and crisp while the inside stays soft and spongy.
If you miraculously have leftovers, stir together two cups of the cornbread dressing with an egg and cook the batter in a waffle iron. Enjoy the bestover at breakfast or lunch, such as in a green salad.
Recipe adapted from Tasting Table.
- 10 cups cubed cornbread (see notes)
- ¾ pound bacon, strips cut into lardons
- 1 medium yellow onion, diced
- 1 cup diced celery
- 2 tablespoons chopped fresh sage
- 1 tablespoon fresh thyme leaves
- 2 cups chicken broth
- 4 eggs, lightly beaten
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- Preheat oven to 350 degrees. Spread cornbread cubes in a single layer on a baking sheet. Bake for 20 minutes, stirring halfway through. Turn off oven and leave cornbread in oven for 30 minutes; then remove from the oven and let it cool completely. Crumble into a large bowl and set aside.
- In a large pot, cook bacon on medium heat until fat renders and bacon crisps, 10-15 minutes. Remove bacon from pot and set aside on paper towels to drain.
- Remove all but ¼ cup of fat from pot. Add onion, celery, sage and thyme and cook, stirring occasionally, until tender, about 5 minutes. Transfer to bowl with crumbled cornbread.
- In the same pot, bring chicken broth to a boil; then turn off heat and let cool for 3 minutes.
- Add cooled chicken broth and eggs to bowl with crumbled cornbread and vegetables and stir gently to combine. Add salt, pepper and cooked bacon and stir gently to combine.
- Transfer mixture to a 2.5-quart baking dish, cover with foil and bake for 25 minutes. Remove foil and bake uncovered for 25 more minutes or until the top is golden brown.
