Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Cornbread Dressing 3.2 (114) 12 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Close Photo: Quentin Bacon Yield: 8 to 10 Serves Stuffing is commonly known as dressing in the South, where it is frequently made with buttermilk cornbread, another regional specialty. Cook Mode (Keep screen awake) Ingredients 4 tablespoons unsalted butter 2 onions, finely chopped 4 garlic cloves, minced 4 stalks celery, finely chopped Buttermilk Cornbread for Cornbread Dressing ½ cup finely chopped fresh flat-leaf parsley 2 tablespoons finely chopped fresh thyme leaves 2 tablespoons finely chopped fresh oregano 4 large eggs 2 cups homemade or low-sodium canned chicken stock 1 ½ teaspoons coarse salt ½ teaspoon freshly ground pepper Directions Preheat oven to 375 degrees. Melt butter in a large saute pan. Add onions, garlic, and celery; cook over medium heat until just tender, about 8 minutes. Crumble the cornbread into a large bowl, and add the onion mixture, parsley, thyme, oregano, eggs, chicken stock, salt, and pepper. Stir until well combined. Transfer mixture to a buttered 2-quart casserole or large ovenproof skillet, and bake until golden on top and cooked through, about 45 minutes. Remove from oven, and serve hot. Originally appeared: Martha Stewart Living, November 2002 Rate It PRINT