Braden Family Cookbook
CORNBREAD HERB DRESSING WITH DRIED TOMATOES
about 14 cups; 14 - 16 servings
In a 350 degree oven, bake
cornbread cubes until edges begin to brown, 25 - 35 minutes; stir
In a 10 - 12 inch frypan
over medium-high heat, stir pancetta often until browned, about 8 minutes.
Transfer the pancetta to paper towels to drain.
Pour fat out of pan and add enough olive oil to make 1/4 cup total and
return to the frying pan.
Place pan over medium-high
heat. Add onions and stir until
limp, about 5 minutes. Add celery
and garlic; stir until celery is limp, 5 - 7 minutes.
In a large mixing bowl add the cornbread, pancetta, onion mixture,
chestnuts, tomatoes, parsley, sage, basil, rosemary and butter.
Mix well and add salt and pepper as needed.
Mix in broth, ½ cup at a time, until dressing is evenly moistened (for a
crumblier dressing, use a lesser amount of stock).
Spoon into a shallow 3 quart that you have sprayed with a non-stick spray
and cover tightly with foil. If
making up to one day ahead, may be refrigerated at this point.
Bake in a 350 degree oven
until hot (at least 150 degrees in center, 35 - 40 minutes (50 to 60 minutes if
chilled). For a crusty top, uncover
the last 20 - 25 minutes.