Richmond Times-Dispatch

Sheet Pan Cornbread Dressing


Makes 8 to 10 servings. Active time: 20 minutes. Total time: 50 minutes.

10 cups cornbread (about 12 muffins), broken or cut into ½-inch pieces

3 cups (2 ounces) ½-inch

cubed rustic white bread 1 cup (2 to 3 ribs) finely

chopped celery

½ cup (about 4 ounces or ½ large) finely chopped yellow onion

½ cup (about 2½ ounces or 3 large) finely chopped scallions

2 large eggs

¾ cup heavy cream, or more

as needed

3 cloves garlic, finely grated

or minced

2 teaspoons rubbed sage, or 1 teaspoon ground sage or 1 tablespoon chopped fresh sage

½ teaspoon dried thyme, or 1½ teaspoons fresh thyme

½ teaspoon kosher salt ½ teaspoon cayenne pepper 2 ½ cups low- sodium turkey or low- sodium chicken broth, or more if needed Cooking spray or neutral oil, for greasing the baking sheet

2 tablespoon­s unsalted but

ter, cut into small pieces

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