44 NOVEMBER 2019
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WHETHER YOU CALL IT STUFFING or dressing, the quality of this
Thanksgiving staple depends almost entirely on your choice of
bread. We asked F&W staff for their families’ favorite recipes,
and a regional throwdown ensued with a face-off between
Southern cornbread, West Coast sourdough, and a Midwestern
spin using challah and Italian breads. Try them all, and be sure
to source the best bread you can find (or make!).Stuffing Standoff Who does itbest—North, South, or Midwest?MASTER CLASS
Cornbread Dressing with
Buttery Sage Croutons
ACTIVE 50 MIN; TOTAL 1 HR 40 MIN
SERVES 8This bacon- and apple-laced dressing can
be assembled the night before. For our
favorite buttermilk cornbread recipe, visit
foodandwine.com/cornbread-for-stuffing.10 cups 1-inch-cubed savory
cornbread, divided
4 cups torn (1-inch pieces) white
Pullman bread slices(^3) / 4 cup unsalted butter (6 oz.), melted,
divided
2 Tbsp. chopped fresh sage
1 lb. thick-cut bacon, chopped
2 cups chopped yellow onion
11 / 2 cups chopped Gala apple
1 cup chopped celery
(^1) / 4 cup chopped fresh flat-leaf parsley
2 Tbsp. fresh thyme leaves
1 tsp. kosher salt, divided
(^1) / 2 tsp. ground black pepper, divided
31 / 2 cups lower-sodium chicken broth,
divided
3 large eggs
- Preheat oven to 350°F. Toss together 5
cups cornbread cubes, torn white bread,
(^1) / 2 cup melted butter, and sage in a large
bowl. Heat a large skillet over medium-
high. In 2 batches, add cornbread mixture
to skillet; cook, stirring, until bread is
toasted, 5 to 8 minutes. Transfer corn-
bread mixture to a large bowl, and set
aside. Wipe skillet clean.
- Add bacon to skillet; cook over medium,
stirring often, until crisp, about 12 min-
utes. Using a slotted spoon, remove
bacon; add to cornbread mixture. Reserve
2 tablespoons bacon drippings in skillet;
discard remaining drippings or reserve for
another use. Add onion, apple, celery,
parsley, thyme,^1 / 2 teaspoon salt, and^1 / 4
teaspoon black pepper; cook, stirring
occasionally, until softened, about 5 min-
utes. Add onion mixture to cornbread mix-
ture. Crumble remaining 5 cups cubed
cornbread into cornbread mixture. - Whisk together 3 cups broth, eggs,
remaining^1 / 2 teaspoon salt, and remaining
(^1) / 4 teaspoon pepper in a medium bowl
until blended. Fold into cornbread mix-
ture. Spoon mixture into a 13- x 9-inch
baking dish. Drizzle with remaining^1 / 2 cup
broth and remaining^1 / 4 cup melted butter.
Bake in preheated oven until lightly
toasted, about 35 minutes. —JOSH MILLER
MAKE AHEAD Dressing may be assembled
up to 1 day ahead; cover and chill until
ready to bake.
clockwise from left: Veg-
etarian Wild Mushroom
Sourdough Dressing, Corn-
bread Dressing with But-
tery Sage Croutons, Sweet
Onion Challah Stuffing
photography by VICTOR PROTASIO