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Yields:
8 - 10 serving(s)
Prep Time:
50 mins
Total Time:
1 hr 40 mins
This cornbread-bacon dressing is the perfect side for a Southern-inspired Thanksgiving feast.
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Ingredients
- 4 cups
cubed cornbread
- 1
small loaf ciabatta bread, cut into 1-inch cubes (about 4 cups)
- 1
loaf French bread, cut into 1-inch cubes (about 8 cups)
- 1 lb.
bacon, chopped
- 1
stick salted butter
- 1 lb.
white button mushrooms, thickly sliced
- 1
large onion, diced
- 4
stalks celery, diced
- 4 cups
low-sodium chicken broth, plus more if needed
- 1/2
bunch parsley, chopped
- 1 Tbsp.
fresh rosemary, finely minced
- 1/2 tsp.
dried basil
- 1/2 tsp.
ground dried thyme
- 2 tsp.
kosher salt
Black pepper, to taste
Directions
- Step 1Preheat the oven to 350 ̊. Divide the bread between 2 baking sheets. Toast in the oven, tossing once, until crispy and just turning golden brown, 15 to 20 minutes. Transfer to a large bowl. Increase the oven temperature to 375 ̊.
- Step 2Cook the bacon in a large cast-iron skillet over medium-high heat until golden and crisp, 7 to 8 minutes. Remove to a paper towel-lined plate and discard all but 3 tablespoons fat from the skillet. Add the butter to the skillet and melt. Add the mushrooms and cook, stirring occasionally, until softened, 7 to 8 minutes. Add the onion and celery and cook until beginning to soften, 3 to 4 minutes. Add the chicken broth, parsley, rosemary, basil, thyme, salt and a few grinds of pepper and stir.
- Step 3Slowly ladle the mushroom-broth mixture into the bowl with the bread cubes, tossing as you go, until the dressing has the moisture level you want. Toss in the bacon. Taste and add more seasonings as needed.
- Step 4Pour the dressing into a large casserole dish. Bake until golden and crisp on top, 25 to 30 minutes. Serve piping hot.
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