Ingredients:

  • 1 ½ cups Yellow Cornmeal (Fine-ground)
  • ½ cup All-Purpose (Plain) Flour
  • 1 teaspoon Baking Powder
  • ½ teaspoon Kosher Salt
  • 1 ¼ cups Buttermilk, room temperature
  • 1 Large Egg, lightly beaten
  • 4 tablespoons Unsalted Butter, melted (plus extra for greasing)
  • Approx. 6 cups Day-Old Cornbread, crumbled (Must be dried/stale)
  • 6 tablespoons Unsalted Butter (For sautéing)
  • 1 medium Yellow Onion, finely diced
  • 2 stalks Celery, finely diced
  • 2 tablespoons Fresh Sage, finely chopped
  • 1 teaspoon Fresh Thyme Leaves, chopped
  • 2 tablespoons Parsley, chopped
  • 3 to 3.5 cups Chicken or Turkey Stock (Low-sodium, warmed)
  • 2 Large Eggs, lightly beaten
  • Kosher Salt and freshly ground Black Pepper, to taste
  • Pinch of ground nutmeg or cayenne (Optional Flavour Boost)

Instructions:

  1. Bake the Cornbread: Whisk together all dry cornbread ingredients. Combine wet ingredients (buttermilk, egg, melted butter). Pour wet into dry and mix only until just combined. Pour into a buttered 8x8 inch pan and bake at 400°F (200°C) for 20–25 minutes until lightly golden.
  2. Cool and Crumble: Allow the cornbread to cool completely on a wire rack (about 30 minutes). Once cooled, crumble it into a large bowl.
  3. Dry the Crumbs: Spread the cornbread crumbs evenly on a baking sheet and allow them to air-dry for at least 1 hour, or speed the process by toasting them in a 250°F (120°C) oven for 15 minutes. This step is critical for texture.
  4. Preheat Oven: Preheat the main oven to 375°F (190°C). Grease the 9x13 inch baking dish.
  5. Sauté Mirepoix: Melt 6 tablespoons of butter in a skillet over medium heat. Add the diced onion and celery. Cook gently for 8–10 minutes until the vegetables are soft and translucent.
  6. Add Herbs: Stir in the fresh sage and thyme. Cook for 1 minute until fragrant. Remove the mixture from the heat and set aside to cool slightly.
  7. Combine Solids: Add the sautéed aromatic mixture, fresh parsley, salt, and pepper to the bowl of dried cornbread crumbs. Toss gently to distribute the flavourings.
  8. Prepare Liquid: In a separate bowl, whisk together the warmed chicken/turkey stock and the lightly beaten eggs. Add the optional nutmeg or cayenne here.
  9. Moisten: Slowly pour the liquid mixture over the cornbread mixture, tossing gently. Do not overmix. The goal is for the crumbs to be thoroughly moistened but still chunky.
  10. Check Consistency: Let the mixture sit for 10 minutes to fully absorb the liquid. If the mix looks dry, add up to ½ cup more stock. If it looks very soggy, stir in a handful of dried bread crumbs or plain flour.
  11. Transfer: Spoon the dressing into the prepared 9x13 inch baking dish, smoothing the top lightly.
  12. Initial Bake (Covered): Cover the dish tightly with foil. Bake for 30 minutes. This ensures the interior is cooked through and moist.
  13. Final Bake (Uncovered): Remove the foil. Bake for another 20–25 minutes until the top is golden brown and crispy. The internal temperature should register at least 165°F (74°C).
  14. Rest and Serve: Allow the dressing to rest for 10–15 minutes before serving to help it hold its shape and retain moisture.