Cornbread Dressing
  • ⅔ cup chopped celery
  • ⅔ cup chopped sweet onions
  • ⅔ cup water
  • 1 garlic clove, peeled and minced
  • 6 tablespoons unsalted butter, softened
  • 1 recipe prepared cornbread, cooked and crumbled
  • 4 slices brioche or white bread, cut into 1-inch cubes
  • 2 teaspoons poultry seasoning (see tips)
  • 1½ teaspoons salt
  • 1½ teaspoons dried rubbed sage
  • 1½ cups chicken stock
  • 2 eggs
  • ½ cup milk
  1. Place the celery, onions, water, garlic and butter in a medium saucepan over medium-high heat. Cook 5 minutes. Meanwhile, in a large mixing bowl, stir together the cornbread, brioche or white bread, poultry seasoning, salt and sage. Grease a 9-by-11-inch baking dish and set aside.
  2. Add the cooked vegetables to the mixing bowl and stir well. Add the stock, blending well. Beat the eggs into the milk and add to the bowl, stirring to blend. Transfer to the prepared baking dish, cover and refrigerate overnight.
  3. Remove from the refrigerator and let stand 45 minutes. Preheat the oven to 400 degrees. Uncover the dressing and bake 20 minutes. Let stand 10 minutes before serving warm.
Recipe by The Tennessee Magazine at