For a flavorful and make-ahead Thanksgiving side, this Cornbread Dressing is perfect. Allowing the ingredients to sit in the fridge for a day or two enhances the flavors. While homemade cornbread is best, store-bought works too (opt for a buttermilk-based version).
Ingredients
- 1 9x12 pan of cornbread, crumbled
- 1 onion, diced
- 2 carrots, diced
- 3 ribs celery, diced
- ½ fennel bulb, julienned
- 1 clove garlic, minced
- 1 cup bacon, pancetta, ham, or sausage, diced
- 3 cups chicken stock
- 3 eggs
- ½ cup dry white wine
- 1 stick unsalted butter
- 3-5 tbsp mixed fresh herbs (sage, thyme, parsley)
- Salt and pepper to taste
Optional Add-Ins: turkey giblets, oysters, cranberries, roasted butternut squash, apples, chestnuts, or pecans.
Instructions
Toast cornbread in a 250°F oven for 20-30 minutes. Sauté meat, then add fennel, vegetables, and garlic. Deglaze with white wine. Add herbs, salt, and pepper. Combine with cornbread in a greased dish. Pour over beaten eggs mixed with stock. Dot with butter. Bake covered at 375°F for 30-40 minutes, removing foil to crisp the top.