Description

There’s no sacrificing taste with this recipe. Plenty of herbs, good fats, organic chicken stock, and fresh vegetables, make this a savory masterpiece. The mushrooms lend a meatiness to the dish. Plus, it’s easy to make. The cornbread is a snap to prepare, make sure you make two of the cornbread, and it’s got a very good corn flavor. I like the inherent dryness of it and the simplicity, and this particular cornbread is made for dressing. Happily, it works wonderfully well with this recipe.

Scale

Ingredients

2 pans of day old savory cornbread (torn into chunks)
2 tablespoons organic unsalted butter
3/4 cup of extra virgin olive oil (plus more as needed)
1 1/2 bunches of organic celery stalks and leaves (chopped)
1 large granny smith apple (diced)
2 large yellow onions (diced)
8 ounces of white mushrooms (diced)
1 bunch of flat-leaf (Italian parsley, stems and leaves, diced, plus more for garnish)
1 jalapeño (seeded, finely diced)
3 garlic cloves (finely finely diced)
2 tablespoon dried oregano
2 tablespoons cumin powder
1 tablespoon chopped fresh thyme
5 fresh sage leaves (chopped)
4 sprigs of rosemary
2 teaspoon ground coriander
1 teaspoon red pepper flakes
2 cups low-sodium organic vegetable or chicken broth (divided)
2 tablespoons tamari
Splash of unfiltered apple cider vinegar
Sea salt and fresh cracked pepper

Instructions

Preheat oven to 300°. Tear the cornbread into bite sized pieces. (Make two pans of the cornbread the day before)
Over a medium high heat with a 1/4 cup of olive oil, add all the dried herbs and a tablespoon of sea salt, saute the onion. Once it’s cooked for about 5 minutes, add the jalapenos and the garlic. Saute for about a minute, and then add the mushrooms and continue to cook. Add the celery, apple, and the fresh herbs, parsley, sage, and also a little fresh cracked pepper, until the vegetables are tender, about 15 minutes. Add the tamari, stir and then add a splash of apple cider vinegar. Take off the heat and while the mixture is hot, pour into a big bowl, add the cornbread, stir, add the 2 cups of chicken or vegetable stock and combine well, until all the pieces of bread are moist.
Increase oven temperature to 350°. Pour the mixture in a large baking dish or dutch oven, spread it out evenly. Take the 2 tablespoons of cold butter, cut into cubes, and dot the dressing with the butter. Cover dressing with foil and bake until heated through, about 30 minutes. Take the dressing out, remove the foil and drizzle with the last 1/2 cup of olive oil and the sprigs of rosemary. With the foil off, bake until dressing is golden and crisp on top, another 20 minutes longer. Season to taste.