Ingredients
Scale
- 8 cups of crumbled cornbread (preferably a day old)
- 2 tablespoons of butter or olive oil
- 1 large yellow onion, finely chopped
- 1 cup of celery, diced small
- 2 teaspoons of dried sage or poultry seasoning
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 2 1/2 cups of chicken or beef broth (Halal certified)
- 2 large eggs, lightly beaten
- 1 tablespoon of fresh parsley, chopped (optional for garnish)
Instructions
- Start by preheating your oven to 350°F (175°C). Grease a 9×13 inch baking dish with a little butter or oil to prevent sticking.
- Place the crumbled cornbread into a very large mixing bowl. Set this aside for now.
- In a medium skillet, melt the butter over medium heat. Add the chopped onion and celery. Sauté these vegetables for about 5 to 7 minutes until they are soft and translucent. Do not let them brown too much.
- Stir in the dried sage, salt, and black pepper into the skillet with the vegetables. Let the spices toast for about 30 seconds to release their full aroma.
- Pour the cooked vegetable and spice mixture over the crumbled cornbread in the large bowl. Toss gently to combine.
- In a separate small bowl, whisk together the broth and the beaten eggs until well blended.
- Slowly pour the broth mixture over the cornbread. Stir gently with a large spoon. The bread should be very moist but not swimming in liquid. If it seems too dry, add a little more broth.
- Transfer the mixture into your prepared baking dish. Spread it out evenly but do not pack it down too tightly; you want it to stay light and fluffy.
- Bake in the center of the oven for 35 to 45 minutes. The dressing is ready when the top is golden brown and the edges are slightly crispy.
- Remove from the oven and let it rest for 5 minutes before serving. Garnish with fresh parsley if desired.
- Cook Time: 55 minutes