You will need to dry the bread for at least 2 hours before making this dressing. Chef Holiday Recipes Made Easy

Pam Anderson
November 2000


Recipe Summary

10 TO 12


Ingredient Checklist


Instructions Checklist
  • Spread the corn bread and white bread on large baking sheets in a single layer. Let dry for 2 to 8 hours.

  • Preheat the oven to 400°. Bake the bread for 12 minutes, stirring, until lightly browned. Transfer to a large bowl.

  • Melt the butter in a large skillet. Add the onions and celery and cook until softened, about 10 minutes. Transfer to a large bowl and stir in the stock, eggs, parsley, sage, thyme, salt and pepper.

  • Butter a 9-by-13-inch baking dish and spread the dressing in it. Cover with foil and bake for about 25 minutes, or until hot throughout. Uncover and bake about 20 minutes, or until a brown crust forms.

Make Ahead

The unbaked dressing can be refrigerated overnight. Bring to room temperature before baking.


This dressing can also be made using—in place of the corn bread and the 2 cups of white bread— a 1-pound loaf of white, French or Italian bread.