Gerard Klass's dressing, made with his jalapeno-flecked Cornbread, is flavored with fresh sage, rosemary and thyme. This chef and co-owner of Soul Bowl in Minneapolis says he's still chasing his mom's holiday dressing. But by our measure, he's there.

Source: Midwest Living

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Credit: Adam Albright

Recipe Summary

hands-on:
15 mins
total:
55 mins
Servings:
6
Yield:
6 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°. Butter a 2-quart baking dish.

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  • In a large skillet, melt butter over medium. Add bell pepper, onion and seasoned salt; cook until tender, 5 to 8 minutes. Add rosemary, thyme, sage, poultry seasoning and black pepper.

  • In a large bowl, combine cornbread, vegetable mixture and enough stock to moisten. Transfer to prepared dish. Cover with foil and bake until heated through and edges are crisp, 35 to 40 minutes, removing foil after 20 minutes. If desired, garnish with thyme.

*PREP TIP

To dry bread cubes, spread cornbread cubes in two 15×10-inch baking pans. Bake in a 300° oven 10 to 15 minutes, stirring every 5 minutes. Or, cover pans lightly with paper towels; let stand overnight.

Nutrition Facts

518 calories; fat 31g; cholesterol 106mg; saturated fat 12g; carbohydrates 54g; mono fat 7g; poly fat 9g; trans fatty acid 1g; insoluble fiber 3g; sugars 21g; protein 8g; vitamin a 775.1IU; vitamin c 24.1mg; thiamin 0.3mg; riboflavin 0.3mg; niacin equivalents 2.2mg; vitamin b6 0.2mg; folate 59.8mcg; vitamin b12 0.4mcg; sodium 817mg; potassium 241mg; calcium 190mg; iron 2.4mg.
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