I am not usually the biggest fan of Thanksgiving stuffing but I was in love with this version. This classic Southern stuffing had wonderful flavor and a perfect balance of crunchy and custardy texture. Perfect. It will definitely be part of my Thanksgiving menu next year.
This recipe was adapted from Food and Wine, contributed by Josh Miller. The skillet cornbread is baked in a piping hot cast iron skillet sprinkled with salt- resulting in a fabulously crispy crust. This cornbread would be delicious on its own as well. I made the cornbread a day in advance. The stuffing can be completely assembled one day before serving and baking.
Yield: Serves 8 to 10
For the Dressing:
- Preheat oven to 350°F, preferably on convection.
- Toss together 5 cups cornbread cubes, torn white bread, 1/2 cup melted butter, and sage in a large bowl.
- Heat a large skillet over medium-high. In 2 batches, add cornbread mixture to skillet; cook, stirring, until bread is toasted, 5 to 8 minutes. Transfer corn-bread mixture to a large bowl, and set aside. Wipe skillet clean.
- Add bacon to skillet; cook over medium, stirring often, until crisp, about 12 minutes. Using a slotted spoon, remove bacon; add to cornbread mixture.
- Reserve 2 tablespoons bacon drippings in skillet; discard remaining drippings or reserve for another use.
- Add onion, apple, celery, parsley, thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; cook, stirring occasionally, until softened, about 5 minutes. Add onion mixture to cornbread mixture.
- Crumble remaining 5 cups cubed cornbread into cornbread mixture.
- Whisk together 3 cups broth, eggs, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper in a medium bowl until blended. Fold into cornbread mixture.
- Spoon mixture into a 13- x 9-inch baking dish.
- Drizzle with remaining 1/2 cup broth and remaining 1/4 cup melted butter. Bake in preheated oven until lightly toasted, about 35 minutes.
Note: Dressing may be assembled up to 1 day ahead; cover and chill until ready to bake.
- Add oil to a 10-inch cast-iron skillet; place skillet in oven, and preheat to 450°F, preferably on convection. (Do not remove skillet while oven preheats.)
- While oven preheats, whisk together cornmeal, flour, sugar, 2 1/2 teaspoons salt, baking powder, and baking soda in a medium bowl.
- Stir in buttermilk until smooth; stir in eggs, then stir in butter.
- Carefully remove skillet from oven; pour hot oil from skillet into cornbread batter, stirring until blended.
- Working quickly, sprinkle remaining 1/4 teaspoon salt in bottom of skillet, then immediately pour batter into hot skillet (do not stir), and return to oven.
- Bake at 450°F until top is golden brown, about 22 minutes.
- Immediately invert cornbread onto a wire rack (to retain the crispy crust); let cool completely before using, about 1 hour and 30 minutes.
Posted in Holiday, Recipes, Sides, Thanksgiving
Tags: apples, bacon, buttermilk, cornbread, dressing, Pullman bread, sage, skillet cornbread, Southern, stuffing, Thanksgiving, thyme