Cornbread Dressing

Method

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1. Heat the oven to 190°C / 375°F and butter a 23 x 33 cm baking dish. Put the crumbled cornbread and torn white bread in a very large bowl.

   Mark done

2. Melt the butter in a large frying pan over medium heat and cook the onion and celery for 10 minutes, until soft but not coloured. Add the garlic, sage and thyme and cook for 1 minute.

   Mark done Start 10 min timer

3. Scrape the vegetables into the bowl with the bread. Add the salt and pepper.

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4. Whisk the eggs into the hot stock and pour it over the bread. Stir gently until everything is wet. The mixture should be very moist, like a thick porridge. Leave it to stand for 15 minutes so the bread absorbs the stock.

   Mark done Start 15 min timer

5. Spoon into the baking dish and level the top. Bake for 45 minutes, until the top is golden brown and crisp and a knife inserted in the middle comes out clean.

   Mark done Start 45 min timer

6. Rest for 10 minutes before spooning out.

   Mark done Start 10 min timer

Chef’s Tips

• Make the mixture wetter than looks right. The cornbread absorbs a lot of stock, and the oven dries the top.
• Bake the cornbread a day ahead, or dry it in a low oven. Fresh cornbread turns to paste when it is soaked.
• For a crisper top, bake uncovered for the whole time. If it browns too fast, cover it loosely with foil.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Roast turkey
• Turkey gravy
• Cranberry sauce

Storage & Reheating

Keep in the fridge up to 4 days and reheat covered in a 180°C oven for 20 minutes. Assemble up to a day ahead and bake when needed.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.