Ingredients:

  • 2 tbsp (30g) Unsalted Butter
  • 2 tbsp (30ml) Neutral Cooking Oil (canola or vegetable oil)
  • 2 cups (300g) Yellow Onion, finely diced
  • 5 cups (225g) Celery, finely diced
  • 1 cup (150g) Bell Pepper (green or red), finely diced
  • 1 tbsp (15g) Garlic, minced
  • 2 tsp (10g) Kosher Salt, plus more for seasoning
  • 1 tsp (5g) Black Pepper, freshly ground
  • 12 cups (approx. 1.8 kg) Day-Old Cornbread, crumbled (unsweetened)
  • 1 cup (250ml) Half-and-Half (or whole milk)
  • 4 large Eggs, lightly whisked
  • 1 tbsp (15g) Dried Sage
  • 1 tbsp (15g) Dried Thyme
  • 2 tsp (10g) Poultry Seasoning
  • 5–6 cups (1.2–1.4 Litres) Low-Sodium Chicken or Turkey Stock, warmed
  • 4 tbsp (60g) Unsalted Butter, melted (for brushing)

Instructions:

  1. Prepare the cornbread base: Bake or purchase unsweetened cornbread 1–2 days ahead. Allow it to cool completely, then crumble it into a very large (6-quart) bowl. Preheat the oven to 375°F (190°C) and lightly grease the 9x13 inch baking dish.
  2. Sauté the Aromatics: Melt the butter and oil in a large skillet over medium heat. Add the onion, celery, and bell pepper (the 'Holy Trinity'). Sauté for 10–12 minutes until the vegetables are tender and translucent.
  3. Season and Finish Aromatics: Add the garlic, 2 tsp of salt, and 1 tsp of pepper. Cook for 1 minute more, until fragrant. Remove the skillet from the heat and allow to cool slightly.
  4. Combine Dry Ingredients and Aromatics: Add the cooled aromatic mixture (including all skillet juices) into the bowl with the crumbled cornbread. Add the dried sage, thyme, and poultry seasoning. Gently toss everything together using your hands until well combined.
  5. Mix and Hydrate: In a separate bowl, whisk together the eggs and half-and-half. Pour the egg mixture over the cornbread base. Gently fold in. Begin adding the warm stock, 1 cup at a time, folding gently after each addition. The mixture should be very moist and wet, but not soupy. Stop adding liquid when the crumbs hold their shape when lightly squeezed.
  6. Bake Preparation: Transfer the dressing mixture into the prepared baking dish. Spread evenly, pressing down lightly. Brush the top generously with the 4 tbsp of melted butter.
  7. Bake and Serve: Bake for 30 minutes. If the top is browning too quickly, lightly tent the dish with foil. Continue baking for another 25–35 minutes, or until the dressing is set in the center and the top is deeply golden and crusty. Remove from the oven and let rest for 15 minutes before serving.