Cornbread Dressing

Cornbread Dressing
 
Author: 
Note: More stock may be used to make a moister dressing.
Ingredients
  • Double-batch of cornbread
  • 2 sticks (1 cup) unsalted butter, divided
  • 2 cups finely chopped sweet onion
  • 1½ cups finely chopped celery
  • 5 cups chicken or turkey stock
  • 5 large eggs, lightly beaten
  • 2 teaspoons dried sage
  • Salt and pepper
Instructions
  1. Preheat oven to 350°F.
  2. Crumble the cornbread into small pieces (makes about 5 cups).
  3. Melt 1 stick butter in a large skillet over medium heat. Add the onion and celery and sauté, stirring frequently, until soft and translucent, about 10 to12 minutes. Add the onion and celery to the cornbread mixture.
  4. Melt the remaining stick of butter. In a large mixing bowl, combine the butter, chicken stock, eggs, and sage, and whisk to combine. Add to the cornbread mixture and mix until thoroughly incorporated. Season generously with kosher salt and pepper. Pour into a greased 9 x 13 inch casserole dish. Bake, uncovered, until the dressing is set and golden brown, about 45 minutes to 50 minutes.

 

Simple Eggs Benedict

Simple Eggs Benedict
 
Author: 
PREP 25 mins COOK 5 mins
Ingredients
Hollandaise:
  • 4 egg yolks
  • 3½ tablespoons lemon juice
  • 1 pinch ground white pepper
  • ⅛ teaspoon Worcestershire sauce
  • 1 tablespoon water
  • 1 cup butter, melted
  • ¼ teaspoon salt
Eggs/Bacon
  • 8 eggs
  • 1 teaspoon distilled white vinegar
  • 8 strips Canadian-style bacon
  • 4 English muffins, split
  • 2 tablespoons butter, softened
Instructions
  1. To Make Hollandaise: Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.
  2. Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm.
  3. Preheat oven on broiler setting. To Poach Eggs: Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2½ to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate
  4. While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins on a baking sheet under the broiler.
  5. Spread toasted muffins with softened butter, and top each one with a slice of bacon, followed by one poached egg. Place 2 muffins on each plate and drizzle with hollandaise sauce. Sprinkle with chopped chives and serve immediately.

 

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