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Cornbread Dressing

Cornbread Dressing
  • 6 servings
    Yield
  • Mins
    Prep Time
  • Mins
    Cook Time

Cornbread Dressing

This recipe is all about utillizing cooking technique to get the maximum flavor from just a few ingredients. Browning the butter adds a nutty, rich roundness; frying the sage brings out the herv's natural oil and adds some crunchy bits to the dressing, and caramelizing the onion adds depth abd swwetness to the dressing. Dressings are great for incorporating your favorite flavors. This one would be tasty with some browned maple sausage and diced crisp apple or you could go southern and add choped country ham and slliced celery

Ingredients

¼ lb (1 stick) unsalted butter, divided
1 large Vidalia or Spanish onion, chopped (about 1c.)
Kosher salt and freshly cracked black pepper, to taste
¾ c. water
6 c. cubed (1 inch pieces) store-bought or homemade
cornbread (about 1 lb)
c. fres sage leaves (about 12), stems removed
2 large eggs, beaten

Directions

Preheat the oven to 325. In a large skillet over medium heat, melt 2 tbsp butter and add the onioh, sesoning with salt and pepper. Cook, stirring often, until light golden, 6-8 minutes; remove from the skillet. Raise the heat to medium-high and add the water, scraping up the brown bits from the bottom and allowing water to simmer just a couple of minutes to infuse in the onion flavor and remove from the heat. Put the cornbread in a large mixing bowl. Melt the remaining 6 Tbsp butter in a small pan over medium heat and let bubble until the milk solids start to turn golden. Add the sage leaves as soon as butter starys to turn color and briefly fry until beginning to crisp, about 30 seconds. With a slotted spoon, remove the sage and place it on top of the cornbread to drain and crisp; remove the butter from the heat. Add the eggs and cooked onion to the cornbread and pour the browned butter over the mix. Season with salt and pepper; add the onion-infused water, 1 tbsp at a time, gently folding, until the cornbread is evenly moistened but not soggy. Pour the dressing into a 9 x 11 baking dish and bake until the top is golden brown in color and the dressing is set in the middle, about 30 minutes.

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