Skillet dressing with cornbread and biscuits recipe

Ingredients for Skillet dressing with cornbread and biscuits

• 180 g fine-grind white cornmeal

• 60 g plain flour

• 15 ml caster sugar

• 5 ml baking powder

• 5 ml baking soda

• 5 ml kosher salt

• 2.5 ml freshly ground black pepper

• 1 large egg

• 480 ml buttermilk

• 60 ml grapeseed oil, vegetable oil, or other neutral oil

• 30 g unsalted butter, softened

• 30 g unsalted butter, softened, plus more for the pan

• 1 large onion, finely chopped

• 3 large celery stalks, finely chopped

• 11 g kosher salt, divided

• 4 biscuits (about 340 g total), such as Fluffy Cathead Biscuits

• 30 g ground dried sage

• 5 ml freshly ground black pepper

• 3 large eggs

• 840 ml turkey stock or low-salt chicken or vegetable stock

• 60 ml apple cider vinegar

How to make Skillet dressing with cornbread and biscuits

1. Preheat the oven to 220°C (conventional) and place a large cast-iron frying pan inside to heat.

2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, salt, and pepper until well combined.

3. In a medium bowl, whisk the egg, buttermilk, and oil together until smooth.

4. Create a well in the centre of the dry ingredients and pour the buttermilk mixture into the well. Whisk until no dry spots remain.

5. Carefully remove the hot frying pan from the oven and add the butter, swirling it to coat the bottom and sides.

6. Pour the batter into the prepared pan, spreading it out evenly. Bake for 20–25 minutes, until the edges are golden brown and the top is lightly golden.

7. Immediately turn the cornbread out onto a wire rack to keep the bottom crisp. Allow it to cool slightly, then invert it onto another wire rack to cool completely.

8. Do Ahead: The cornbread can be baked up to 5 days in advance. Store it tightly wrapped at room temperature or freeze for up to 3 months.

9. Preheat the oven to 190°C (conventional). Butter a large cast-iron frying pan and set it aside.

10. In a large frying pan over medium heat, melt the remaining 30 g of butter. Add the onion, celery, and a pinch of salt, cooking and stirring occasionally until the vegetables are softened and just starting to colour, about 10 minutes.

11. Meanwhile, tear the cooled cornbread into roughly 2.5 cm pieces and transfer them to a large bowl. Tear the biscuits into slightly smaller pieces and add them to the same bowl.

12. Scrape the vegetable mixture into the bowl with the bread, then add the sage, pepper, and the remaining 10 g of salt. Gently toss to combine.

13. In a medium bowl, whisk together the eggs, stock, and vinegar until well mixed. Drizzle this mixture over the cornbread mixture and gently toss again to incorporate.

14. Spoon the dressing into the prepared pan and bake for 45–55 minutes, until set and browned with a crisp top.

15. Do Ahead: The dressing can be baked 1 day in advance. Allow it to cool, then cover with foil and chill. Reheat in a 180°C oven, covered, for 25–30 minutes until warmed through before serving.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.