Yesterday, while I was up on campus at an all-day class thing (ugh), Scott met with our friend Katie to plan out the menu for Thanksgiving. I won’t be doing much for the festivities other than acting as Scott’s prep cook, but I will be making the stuffing as well as an appetizer.
I originally found this recipe on, of all places, the now-defunct webvan.com site back in the fall of 2000, when Scott and I were getting ready to cook our first big Thanksgiving dinner. I’ve made it pretty much every year since then. It’s tasty and not at all difficult; the biggest challenge is the prep time, which can take a while what with all the chopping and bread drying.
Anyway, here it is. I’d be happy to e-mail a file with the recipe on request:
Cornbread and Sage Dressing
1 9″ x 9″ cornbread
1 16-ounce loaf sourdough bread
2 cups diced bacon
1 cup diced onion
1 cup diced carrot
2 tablespoons fresh sage chiffonade
1 teaspoon kosher salt
1 teaspoon pepper
1 cup half-and-half
1 cup chicken stock
Preheat oven to 375° F. Cut the cornbread and the sourdough bread into 1/2 inch cubes. Spread onto baking trays and bake for 15 minutes or until the bread has dried out. Set aside in a large mixing bowl.
Cook the bacon in a large frying pan over medium heat until it begins to crisp. Add the onions and carrots. Cook until the onions soften and start to turn translucent (about 5 minutes). Add the sage, salt and pepper. Turn heat to low and cook an additional 10 minutes.
Add the contents of the pan to the mixing bowl and gently mix with the bread cubes. Add the stock and the half-and-half, continue mixing until the dressing is moist and well blended. I usually use my hands for this but a large wooden spoon is good too.
Put the mixture into a 13″ x 9″ x 2″ greased baking pan. Cover with tin foil and bake for 30 minutes. Remove cover and bake an additional 15 minutes or until the top is crispy.
If you want to add more turkey flavor, use turkey stock instead of chicken and/or spoon some turkey pan drippings onto the dressing.
Use 1 teaspoon dried sage instead of fresh sage if you can’t get fresh.
If you can’t get sourdough bread, then nice peasant bread would work too.
This is dressing, not stuffing, and should not be cooked inside the bird.
I use a cornbread mix to make the cornbread, but if you want to save time, buy one from a store.
Prepping the bread can be done the day before and the bread kept, loosely covered, overnight. Use day-old bread for faster drying.
I usually use beef bacon instead of pork due to having been raised in a somewhat kosher home, although given that there’s also half-and-half in the mix, this recipe is in no way kosher. If you used all kosher ingredients and replaced the half-and-half with more stock, it could be easily made so.