Cornbread Dressing

25 Jan

(makes 30 servings, so you may want to cut it in half)

1.5 cups yellow cornmeal
2 cups all-purpose flour
2 tbsp sugar
2 tbsp baking powder
1.5 tsp salt
2 tbsp minced fresh sage, or 1 tsp dried sage
2 cups milk
4 large eggs
9 tbsp butter
2 cups chopped onions
2 cups chopped celery
2 tbsp fresh minced garlic
1 bay leaf
1 tsp salt
1/2 tsp fresh pepper
3 tart green apples, peeled, cored, and cut into 1/2 inch pieces
1/2 pound smoked ham, cut into 1/4 inch pieces
3 cups chicken broth
1/2 cup heavy whipping cream
2 tbsp. minced fresh sage, or 2 tsp dried sage, crumbled
3 tbsp. fresh chopped parsley

For cornbread: Heat oven to 425. Grease two 8×4 inch loaf pans. Set aside. Whisk together cornmeal, flour, sugar, baking powder, and 1 tsp of salt in large bowl. Stir in 2 tbsp fresh or 1 tsp dried sage. Melt 4 tbsp butter, whisk together milk, 2 of the eggs, and melted butter. Pour into cornmeal mixture, stir until just combined. Spoon batter into pans, bake for 15 minutes. Spread 1 tbsp softened butter over each loaf, return to oven and bake 10 minutes more. Cool, then crumble into large pieces.

For dressing: Melt 3 tbsp. butter in large saucepan over medium heat. Add onions, celery, garlic, bay leaf, salt and pepper. Cook until vegetables soften, about 5 minutes. Stir in apples and ham, cook one minute. Transfer mixture to large bowl, discard bay leaf. Whisk together broth, remaining 2 eggs, cream, 2 tbsp fresh or 2 tsp dried sage, and parsley. Add cornbread and vegetables, gently stir until combined.

Spoon into two greased 13x9x2 glass baking dish. Cover with foil and bake in 325 degree oven for 30 minutes. Remove foil and bake for additional 10 to 15 minutes, until crisped and hot.

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