PIONEER WOMAN CORNBREAD DRESSING RECIPE RECIPES

Steps:

• Spread out the cubed French bread and cornbread on 2 separate baking sheets and leave out at room temperature until completely dried out, several hours or overnight. Preheat the oven to 375 °. Heat 4 tablespoons butter in a large pot over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until no longer pink, 6 to 7 minutes. Remove to a large bowl with a slotted spoon. Heat another 4 tablespoons butter in the same pot over medium-high heat. Add the celery, apples, leeks, parsley, sage, thyme, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables and apples are softened, 4 to 5 minutes. Pour in the chicken broth, bring to a boil and remove from the heat. Add the French bread to the bowl with the sausage and stir to combine. Gradually add the hot broth mixture, 1 cup at a time, gently stirring to combine. Add the cornbread to the bowl along with the remaining 2 teaspoons salt and a few grinds of pepper and gently stir (be careful not to break up the bread too much). Scrape the mixture into a 2-quart baking dish. Melt the remaining 2 tablespoons butter and drizzle over the dressing. Bake, uncovered, until golden and crisp on top, 25 to 30 minutes. Let sit for 10 to 15 minutes before serving.

Steps:

• Preheat the oven to 350 °. Divide the bread between 2 baking sheets. Toast in the oven, tossing once, until crispy and just turning golden brown, 15 to 20 minutes. Transfer to a large bowl. Increase the oven temperature to 375 °. Cook the bacon in a large cast-iron skillet over medium-high heat until golden and crisp, 7 to 8 minutes. Remove to a paper towel-lined plate and discard all but 3 tablespoons fat from the skillet. Add the butter to the skillet and melt. Add the mushrooms and cook, stirring occasionally, until softened, 7 to 8 minutes. Add the onion and celery and cook until beginning to soften, 3 to 4 minutes. Add the chicken broth, parsley, rosemary, basil, thyme, salt and a few grinds of pepper and stir. Slowly ladle the mushroom-broth mixture into the bowl with the bread cubes, tossing as you go, until the dressing has the moisture level you want. Toss in the bacon. Taste and add more seasonings as needed. Pour the dressing into a large casserole dish. Bake until golden and crisp on top, 25 to 30 minutes. Serve piping hot.