Your Cart
Free Shipping on orders over $60!
In the Northeast, it’s called stuffing and in the South, it’s dressing. Others will insist it changes names depending whether it is cooked inside the bird (stuffing) or outside. We say it doesn’t matter what you call it—to many of us, it is the best part of Thanksgiving!
Yield:8-10 Servings
Print
For the cornbread:
2 cups yellow cornmeal
2 cups unbleached all-purpose flour
1/2 cup sugar
1 tablespoon sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 3/4 cups buttermilk, room temperature
2 large eggs, lightly beaten
1/2 cup unsalted butter, melted
For the dressing:
1 pound thick cut bacon, cut into 1-inch pieces
4 medium onions, chopped
4 carrots, cut into 1/2-inch pieces
4 celery stalks, cut into 1/2-inch pieces
2 tablespoons fresh sage, chopped
2 teaspoons fresh thyme, chopped
1 3/4 teaspoons salt
3/4 teaspoon ground black pepper
5 cups low sodium chicken broth
2 large eggs
1 1/2 cups pecan halves, toasted, coarsely chopped
Leave a comment