Ingredients

Instructions

1. 1

   Preheat oven to 375°F.

2. 2

   Cut day-old cornbread into roughly 1/2-inch cubes and spread in a single layer on a lined baking sheet.

3. 3

   Bake cornbread cubes for about 15 minutes, or until lightly golden at the edges. Remove and set aside.

4. 4

   Chop onion, celery, carrot, and bell pepper.

5. 5

   Heat high-heat oil in a large skillet over high heat. Add onion and cook 2–4 minutes, stirring frequently.

6. 6

   Add bell pepper, celery, carrot, and garlic. Cook an additional 5 minutes.

7. 7

   Add 2–3 tablespoons butter, reduce heat to medium, and cook 4–5 minutes until vegetables are glossy.

8. 8

   Add remaining butter and chopped herbs (reserve whole rosemary, thyme sprigs, and one sage leaf). Cook 2–3 minutes more, then remove from heat.

9. 9

   Place cornbread cubes in a large mixing bowl. Beat eggs and pour over cornbread.

10. 10

    Add vegetable and herb mixture. Gently mix by hand until cornbread is moistened.

11. 11

    Add chicken stock gradually, starting with 1/4 cup, stirring gently with a wooden spoon. Continue adding stock slowly, reserving about 1 cup, until mixture is moist but not mushy.

12. 12

    Grease a 9x13-inch casserole dish or return mixture to a cast iron skillet.

13. 13

    Spread dressing evenly and pour 1/2 cup chicken stock over the top.

14. 14

    Dot with unsalted butter and decorate with reserved whole herb sprigs.

15. 15

    Cover loosely with foil and bake at 375°F for 15–20 minutes.

16. 16

    Remove foil and pour remaining 1/2 cup chicken stock around the edges if needed.

17. 17

    Return to oven uncovered and bake an additional 10–15 minutes until set and lightly browned.