Ingredients:

  • 8 cups Day-old, crumbled unsweetened cornbread (prepared in advance)
  • 2 cups Day-old white sandwich bread, torn into small pieces
  • 1 cup (2 sticks) Unsalted Butter, divided
  • 1 large Yellow Onion, finely diced
  • 2 cups Celery, finely diced
  • 1 medium Green Bell Pepper, finely diced
  • 1 tbsp Neutral Cooking Oil (e.g., canola or grapeseed)
  • 2 tbsp Fresh Sage, finely chopped
  • 1 tbsp Fresh Thyme, leaves only
  • 1 tsp Dried Rosemary, crushed
  • 1 tsp Kosher Salt, plus more for seasoning
  • ½ tsp Freshly Ground Black Pepper
  • ¼ tsp Cayenne Pepper (optional)
  • 4 large Eggs, lightly beaten
  • 4 cups Low-Sodium Chicken or Turkey Stock, warmed slightly
  • ¾ cup Toasted Pecans, coarsely chopped

Instructions:

  1. Prepare the Base: Ensure the cornbread base was baked, cooled, and crumbled a day ahead. Combine the crumbled cornbread and torn sandwich bread in the largest mixing bowl you have. Leave uncovered overnight to dry slightly; this step is crucial for texture.
  2. Sauté Aromatics: Melt 1 stick (112g) of the butter with the cooking oil in a skillet over medium heat. Add the diced onion, celery, and bell pepper. Sauté gently until the vegetables are very tender and translucent (about 8–10 minutes). They should be soft, not browned.
  3. Season and Cool: Add the fresh and dried herbs (sage, thyme, rosemary), salt, pepper, and cayenne. Cook for 1 minute until fragrant. Remove the skillet from the heat and allow the mixture to cool for 5 minutes.
  4. Combine Wet and Dry Ingredients: Pour the cooled aromatic mixture (including the butter) over the crumbled bread base in the large bowl. Toss lightly to distribute the vegetables and herbs evenly. Add the chopped toasted pecans.
  5. Moisture Test: In a separate bowl, whisk together the lightly beaten eggs and 3 cups of the warmed stock. Pour this liquid over the dry ingredients. Gently incorporate the liquid using your hands or a wooden spoon (do not overmix or mash the bread). Test the consistency: Squeeze a handful of the dressing. If it holds its shape and beads of moisture appear, the consistency is correct. If it crumbles, add the remaining 1 cup of stock, ¼ cup at a time, until the mixture is just saturated.
  6. Bake Preparation: Preheat the oven to 375°F (190°C). Use the remaining 1 stick of butter to generously grease a 13x9 inch baking dish.
  7. Bake the Dressing: Transfer the dressing mixture into the prepared dish. Do not pack it down tightly; keep it light for a better texture. Smooth the top gently. Bake, uncovered, for 30 minutes until the top is set and slightly golden. If the top browns too quickly, cover loosely with foil. Continue baking for another 20–30 minutes, until the internal temperature reaches 165°F (74°C) and the center is firm.
  8. Finish and Serve: Remove the dressing from the oven and let it rest, uncovered, for 15 minutes before serving. This allows the dressing to set completely.