Rosemary-Thyme Dressing

This hearty, flavorful cornbread dressing is baked in cast iron for a perfectly crisp texture, this Southern-inspired recipe combines cornbread, herbs, and savory seasonings for a comforting, crowd-pleasing side dish that’s perfect for any holiday spread.
— LODGE CAST IRON
 

Ingredients

  • 3 tablespoons butter

  • ¾ cup chopped celery

  • 1 cup chopped onion

  • ½ cup chopped green bell pepper

  • 6 cups cubed (½ inch) French bread

  • 2 ½ tablespoons chopped fresh rosemary or 2 ½ teaspoons dried rosemary

  • ¾ tablespoon chopped fresh thyme or ¾ teaspoon dried thyme

  • ¼ teaspoon salt, or to taste

  • ¼ teaspoon freshly ground black pepper, or to taste

  • 3 cups chicken broth

  • 1 large egg, lightly beaten

Instructions

  1. Place a 10.25 Inch Skillet in the oven; preheat the oven to 350 degrees Fahrenheit while you prepare the stuffing.

  2. Place 2 tablespoons of the butter in a small cast iron skillet over medium heat. Cook the celery, onion, and bell pepper, stirring, until soft but not brown.

  3. Put the bread cubes in a large bowl. Stir in the vegetables, then add the rosemary, thyme, salt, and pepper. Stir to combine. Add the broth and stir well. Let the mixture sit for a few minutes, until the bread absorbs most of the broth. Stir in the egg.

  4. Put the remaining 1 tablespoon butter in the heated skillet and swirl to coat the bottom and sides. Add the stuffing mixture. Bake until browned on top, about 1 hour.

Previous
Previous

Maple Bacon and Onion Mashed Potatoes

Next
Next

Orange Cranberry Sauce