SUNDAY, NOVEMBER 22 , 2020. THE WASHINGTON POST EZ EE R7
BY ANN MALONEYIf you love the crispy top and
crunchy corners from a dish of
dressing, you owe it to yourself to
make a batch using a sheet pan.
For this cornbread dressing, the
bread is lightly toasted and tossed
together with diced vegetables,
herbs, cream, broth and egg and
then spread evenly on a large,
rimmed baking sheet and slipped
into the oven.
It bakes quickly, and the result
is a crusty top with a layer of moist
dressing below.
Even if you cut the soft, moist
cornbread into chunks and bake it
in the oven until crispy, it will
largely fall apart as you stir the
ingredients together. That’s why I
also include a smaller amount of
white bread and bake until dry
and crispy. It gives the dressing
more texture.
The vegetables are not pre-
cooked, so to ensure that you don’t
end up with undercooked bits, it is
best to finely chop those ingredi-
ents, such as the scallions, onion
and celery.
I love the combination of thyme
and sage, but if you don’t, substi-
tute with your favorite seasoning
blend, because this simple corn-
bread dressing can be easily
a ltered to suit your taste.
If you like it sweet, use sweet-
ened cornbread or add sugar. If
you prefer a spicy kick, add a pinch
more cayenne or mince a seeded
jalapeño and stir it into the mix-
ture before baking. Add crumbled
crisp bacon or well-cooked sau-
sage bits, if you like.
Keep in mind that the dressing
will be a bit drier than most that
are baked in a casserole dish or
made on the stove. If it is too dry,
that can be easily remedied by
sprinkling more cream or broth on
top and tossing the cooked dress-
ing together before serving.
A bonus: The slender baking
sheet may fit in your oven above or
beneath other dishes, allowing
you to cook multiple dishes at
once.
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If crispy bits
are your
thing, grab
a sheet pan
Sheet Pan Cornbread Dressing
8 to 10 servings
For this recipe, you can buy cornbread or make
your own from scratch or a mix. If buying a mix, buy
2 (8.5-ounce) boxes of corn muffin mix, such as Jiffy.
Leftovers can be refrigerated for up to 4 days. If
the dressing is too dry when reheating, add a splash
of cream or broth to moisten.
From recipes editor Ann MaloneyIngredients
l10 cups cornbread (from about 12 muffins),
broken or cut into^1 / 2 -inch pieces
l3 cups (2 ounces)^1 / 2 -inch cubed rustic white
bread
l1 cup (2 to 3 ribs) finely chopped celery
l^1 / 2 cup (about 4 ounces or^1 / 2 large) finely
chopped yellow onion
l^1 / 2 cup (about 21 / 2 ounces or 3 large) finely
chopped scallions
l2 large eggs
l^3 / 4 cup heavy cream, or more as needed
l3 cloves garlic, finely grated or minced
l2 teaspoons rubbed sage, 1 teaspoon ground sage
or 1 tablespoon chopped fresh sage
l^1 / 2 teaspoon dried thyme, or 1^1 / 2 teaspoons fresh
thyme
l^1 / 2 teaspoon kosher salt
l^1 / 2 teaspoon cayenne pepper
l 21 / 2 cups low-sodium turkey or low-sodium
chicken broth, or more if needed
lCooking spray or neutral oil, for greasing the
baking sheet
l2 tablespoons unsalted butter, cut into small
piecesSteps
lPosition a rack in the center of the oven and
preheat to 375 degrees. Spread out the cornbread
and white bread on a large, rimmed baking sheet
and toast them for about 10 minutes, or until
crispy.
lIn a large bowl, combine the celery, onion,
scallions, eggs, heavy cream, garlic, sage, thyme,
salt and cayenne. Add the toasted bread, pour
the broth over everything and, as gently as
possible, toss together until well combined. The
dressing should be wet and all of the bread
moistened, but not soupy. Add more cream or
stock, 1 tablespoon at a time, if the mixture is dry
or crumbly.
lRemove any crumbs from the baking sheet pan
used to toast the bread and grease it with
cooking spray or oil. Spread the mixture evenly
over the prepared sheet and dot with butter.
Bake for 30 minutes, or until the top is nicely
browned.Variations
lAdd^1 / 2 cup crisp chopped bacon or well-cooked
sausage to the bowl before adding the bread.
lUse sweetened cornbread, or add 1 tablespoon
granulated sugar to the bowl, if you want a sweet
cornbread dressing.
Nutrition | Per serving (based on 10): 321 calories, 8 g protein, 35 g
carbohydrates, 16 g fat, 8 g saturated fat, 105 mg cholesterol, 612
mg sodium, 2 g dietary fiber, 11 g sugar
Recipe tested by Ann Maloney; email questions to
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