Holiday Cornbread Dressing

Name: Holiday Cornbread Dressing
Yield: serves 10 to 12
Ingredients: 1/2 pound (2 sticks) unsalted butter; 1 onion, chopped; 6 celery stalks, chopped, with 1/4 cup leaves chopped and reserved; 1 loaf challah, brioche, or other soft egg bread, cut into 1-inch cubes (about 12 cups); Salt and Pepper Skillet Cornbread (page 57), cut into 1-inch cubes (about 8 cups); 2 tablespoons chopped fresh sage; 2 tablespoons chopped fresh marjoram; 1 1/2 teaspoons sea salt; 1 teaspoon dried crumbled sage; 1/2 teaspoon freshly ground black pepper; 2 cups low-sodium chicken broth; 4 large eggs

December 14, 2011

This moist and flavorful cornbread dressing—or what you non-Southerners may call stuffing—appeared in Martha Stewart Living, and it remains one of our most requested recipes at the Market. The mix of pillowy egg bread and crusty, grainy cornbread is a real winner. Try stirring in leeks and wild mushrooms in spring or oysters and hot Italian sausage in winter.

Recipe notes

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