by MrsWheelbarrow
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my 68 recipes »
MrsWheelbarrow's Notes:
Expand2 cups fine cornmeal, stone ground Ask a question about this ingredient
1 cup coarse cornmeal, stone ground Ask a question about this ingredient
1 teaspoon baking soda Ask a question about this ingredient
2 teaspoons cream of tartar Ask a question about this ingredient
2 teaspoons kosher salt Ask a question about this ingredient
3 cups buttermilk Ask a question about this ingredient
2 ounces unsalted butter, melted Ask a question about this ingredient
1 pound applewood smoked bacon, cut into lardons Ask a question about this ingredient
2 cups onions, cut into a 1/2" dice Ask a question about this ingredient
2 cups firm, crisp apple, peeled, cored and cut into 1/2" dice Ask a question about this ingredient
1 teaspoon black pepper Ask a question about this ingredient
2 teaspoons rubbed sage Ask a question about this ingredient
1 teaspoon savory Ask a question about this ingredient
1/4 cup chopped flat leaf parsley Ask a question about this ingredient
2 cups rich chicken stock Ask a question about this ingredient
Preheat the oven to 425. Line a sheet pan with parchment paper and brush the paper with oil or butter.
Ask a question about this stepMake the cornbread: Whisk the dry ingredients together.
Ask a question about this stepWhisk the eggs, buttermilk and melted butter and incorporate into the dry ingredients just until combined.
Ask a question about this stepUsing an offset spatula, spread the cornbread across the parchment paper.
Ask a question about this stepBake for 15-20 minutes. Remove from the oven and cool. Once cooled, cut into croutons and leave on the sheet pan to get a little stale, at least overnight.
Ask a question about this stepMake the dressing: Cook the bacon in a roomy saute pan until crispy. Allow to drain on paper towels.
Ask a question about this stepAdd the onions to the bacon fat in the pan, add the seasonings and cook slowly until the onions are wilted.
Ask a question about this stepAdd the apples and cook until the onions and apples are well caramelized.
Ask a question about this stepPour in the chicken stock to deglaze the pan then turn off the heat and allow the stock to cool a bit.
Ask a question about this stepHeat the cream until small bubbles appear at the edges of the pan.
Ask a question about this stepWhip the eggwhites until stiff.
Ask a question about this stepAssemble the dressing: In a large bowl, combine the cornbread croutons with the bacon, apples, onion and chicken stock, and cream.
Ask a question about this stepFold in the eggwhites.
Ask a question about this stepPress the dressing into a buttered large gratin or baking dish.
Ask a question about this stepBake for 55 minutes at 350. For a really fantastic finish, drizzle turkey drippings - any not used for gravy making - across the top. Raise the oven temperature to 425 and bake for 10 more minutes until crispy and a little blistered on the surface.
Ask a question about this stepI'm such a huge fan of cornbread stuffings, but I seem to have no luck with them. My grandma's has a cornbread base, and I've tried for years to get it right to no avail. I will definitely have to try this.
This sounds great! I wish you had a picture, but I guess I'll just have to make it myself to see how awesome looks!! =)
I promise to add a photo after Thanksgiving!
I've always wanted to try a cornbread dressing, and now I finally have a recipe that inspires me to take the plunge.
this sounds wonderful. I can't wait to try it!
Aldo Sohm is the award-winning Chef Sommelier at Le Bernardin in NYC.
Thanksgiving hasn't been the same for my southern hubby since his mom stopped cooking her cornbread dressing. Her recipe (now long lost) was similar to this one and I can't wait to try it! Thanks so much for posting!