Rosemary-Thyme Dressing
MAKE THIS WITH: Lodge Logic Cast Iron Skillet 10.25"
“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.”
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
Place a 10.25 Inch Skillet in the oven; preheat the oven to 350 degrees Fahrenheit while you prepare the stuffing.
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.
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.
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.