Ingredients:

  • 5 cups Yellow Cornmeal (fine ground)
  • 1 cup All-Purpose Flour
  • 1 tbsp Baking Powder
  • 5 Large Eggs (2 for cornbread, 3 for binding)
  • 5 cups Buttermilk (full fat)
  • 8 tbsp Unsalted Butter (for cornbread and pan preparation)
  • 4 tbsp Unsalted Butter (for sautéing)
  • 1 large Yellow Onion, finely diced
  • 4 Celery Stalks, finely diced
  • 1 medium Green Bell Pepper, finely diced
  • 1 cup Chopped Pecans, toasted
  • 1/2 cup Fresh Parsley, finely chopped
  • 4 cups Chicken Stock (Low Sodium), warmed
  • 2 tbsp Dried Rubbed Sage
  • 1 tsp Dried Thyme
  • 1 tsp Black Pepper, freshly ground
  • 5 tsp Kosher Salt (or to taste)

Instructions:

  1. Bake the Cornbread: Combine cornbread ingredients (1.5 cups cornmeal, 1 cup flour, 1 tbsp baking powder, 2 eggs, 1.5 cups buttermilk, 4 tbsp melted butter) and bake at 375°F (190°C) for 25-30 minutes. Let the cornbread cool completely.
  2. Dry the Base: Crumble the cooled cornbread into small pieces onto a baking sheet. Leave exposed to air for at least 2 hours, or overnight, to stale slightly. Toast the pecans: Spread pecans on a dry baking sheet and toast at 350°F (175°C) for 5-7 minutes until fragrant. Set aside.
  3. Sauté the Trinity: Melt 4 tbsp of butter in a large skillet over medium heat. Add the diced onion, celery, and bell pepper. Sauté gently for 10-12 minutes until the vegetables are very tender and translucent (do not brown).
  4. Add Seasoning: Stir in the sage, thyme, salt (start with 1.5 tsp), and pepper. Cook for 1 minute until fragrant. Remove the mixture from the heat and allow to cool slightly.
  5. Mix Dry Ingredients: Place the dried cornbread crumbs, toasted pecans, and fresh parsley into a very large mixing bowl. Pour the sautéed vegetable mixture (including the melted butter) over the crumbs. Toss gently to distribute evenly.
  6. Prepare Liquid Binder: In a separate medium bowl, whisk together the warmed chicken stock (4 cups) and the remaining 3 lightly beaten eggs until combined.
  7. Bind the Dressing: Gradually pour the liquid binder over the cornbread mixture, stirring just until the crumbs are saturated. The mixture should look very wet (stop pouring if it looks soupy). Let rest for 5 minutes.
  8. Prepare Pan and Fill: Generously butter a 9x13 inch baking dish (using the remaining 4 tbsp of butter). Transfer the dressing mixture to the prepared dish, smoothing the top gently.
  9. Bake and Finish: Bake at 350°F (175°C) for 45 minutes, uncovered, until the top is golden brown and crispy and the internal temperature reaches 165°F (74°C). If the top browns too quickly, cover loosely with foil for the last 15 minutes.
  10. Rest and Serve: Allow the dressing to rest for 10-15 minutes before serving to allow the heat to redistribute and set the texture.