The way it's done across the South: crumbled cornbread, plenty of celery and sage, baked until it sets like a savory spoonbread.
Bake the cornbread up to 3 days ahead. Assemble the dressing Wednesday and bake Thursday.
Add it to your plan and Chef puts these on the right days, and fits it into your oven on Thursday.
Crumble the cornbread and white bread into a large bowl and let it dry out at least overnight.
Melt the butter in a skillet and cook the onions, celery and pepper over medium heat 12 minutes, until very soft. Stir in the sage and thyme.
Add the vegetables to the bread. Beat the eggs into the stock with the salt and pepper, pour it over and stir. It should look wetter than you think, like thick oatmeal: add more stock if not.
Heat the oven to 375°F. Spread it in a buttered 9 by 13-inch dish and bake uncovered 45 minutes, until set in the middle and golden brown on top.
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Skillet cornbread35 min · VegetarianEvery recipe here is Chef Amazing's own, written for this planner, with real quantities. Scale it with Cooking for, or add it to your plan and Chef scales it to your guest list.
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