Bill Miller Cornbread Dressing Recipe
This Bill Miller Cornbread Dressing Recipe is the ultimate comfort food. It is savory, moist, and smells like a festive kitchen.
Ingredients
- 6 cups of crumbled prepared yellow cornbread.
- 2 cups of white bread cubes dried out.
- 1/2 cup 1 stick of unsalted butter.
- 1 large yellow onion finely diced.
- 1 cup of fresh celery finely diced.
- 2 to 3 cups of high-quality chicken broth.
- 2 large eggs lightly beaten.
- 1 teaspoon of dried rubbed sage.
- 1/2 teaspoon of poultry seasoning.
- 1/2 teaspoon of kosher salt.
- 1/2 teaspoon of ground black pepper.
Instructions
Prep the Bread
- Crumble your cornbread into a large glass mixing bowl. Add the white bread cubes and toss them gently together.
Sauté the Veggies
- Melt the butter in a skillet over medium heat. Sauté the onion and celery until they are very soft.
Season the Mixture
- Stir the sage and poultry seasoning into the butter. This helps the herbs release their full savory flavor.
Combine Everything
- Pour the buttery vegetables over the bread crumbs. Stir it well so the butter coats all the bread.
Add the Liquid
- Slowly pour in the chicken broth while you stir. You want it moist but not like a soup.
Mix in Eggs
- Add the beaten eggs to the bowl last. The eggs help the dressing hold its shape while baking.
Bake the Dressing
- Preheat your oven to 350 degrees Fahrenheit first. Bake for 30 to 40 minutes until the top is brown.
Notes
- Use day-old cornbread for a much better texture.
- Do not overmix the bread or it gets mushy.
- Taste your broth before adding more salt today.
- Add extra broth if you like a wetter dressing.
- Sauté the vegetables until they are completely translucent.
- Use a mix of cornbread and white bread cubes.
- Let it rest for ten minutes before you serve.