Scarborough Fair Dressing
Cornbread and bread traditional dressing for holidays!
- 14 ounces cornbread (or a large cast iron skillet full) I use homemade but you can use any mix or recipe.
- 14 ounces dried bread cubes or stuffing mix
- 1/2 onion chopped
- 4 stalks celery chopped
- 7 ounces melted butter can substitute with olive oil
- 2-3 Tablespoons fresh Sage approximately 8 leaves, finely minced
- 2 Tablespoons fresh Italian Parsley finely minced
- 1 6" branch fresh Rosemary take leaves off of stem and finely mince
- 1 Tablespoon fresh Thyme finely minced
- 4 cups vegetable, chicken, or turkey stock Homemade is best but even bouillon will do!
- 1 cup milk or Half & Half
- Salt & Pepper to taste
- Nuts, raisins, or chopped apricots (Optional additions)
Put bread and cornbread in a large bowl and mix.
In a medium skillet over medium high heat, saute onions and celery in olive oil or butter until translucent.
Add fresh herbs and cook 1 or 2 minutes more.
Add about 1/2 cup of stock to the pan to deglaze the juices and remove from heat.
Add stock and melted butter to bowl with breads.
Mix and slowly add remaining stock and milk (or half & half) NOTE: The total amount of liquid may vary depending on how dry the breads are and humidity in air. You want the mixture to stick together and be fairly moist (so it won't dry out too much when baked.)
Add salt and pepper to taste.
Butter a large baking pan (12 x 24)and bake at 375 degrees for 45 minutes to an hour. (Or until golden brown on top.)
Time Saving Tip:
I make my cornbread a day or two before the holidays. I also saute onions, herbs, and celery and add them to the cornbread before baking. This allows you to skip steps and have all your burners free for other dishes!