Baking this delicious, holiday-ready cornbread dressing using the Anova Precision Oven’s steam function means you’ll get a perfectly moist side dish, each and every time.
Notes: This dressing is full of sage flavor. If you’d prefer less sage, omit the dried rubbed sage. Depending on the style of bread crumbs used, the color of the baked dressing may be more or less dark.
cubed or crumbled prepared cornbread
bread crumbs (see note)
white onion, chopped
celery, chopped (optional)
chopped fresh sage
dried rubbed sage (optional; see note)
seasoning salt or kosher salt
freshly ground black pepper
unsalted butter, melted and cooled
1. Preheat Oven and Prep Pan
Grease an 8-inch square baking dish with butter or nonstick oil spray.
Sous Vide Mode: Off
2. Combine Dry Ingredients
In a large bowl, stir together the cornbread, bread crumbs, onion, celery (if using), fresh sage, rubbed sage (if using), poultry seasoning, seasoning salt, and pepper.
3. Combine Wet Ingredients
In a medium bowl, whisk together the broth, eggs, butter, and vegetable oil until smooth.
4. Combine Wet and Dry
Gently fold the wet ingredients into the dry ingredients just until well combined. Be careful not to over-mix so that you don’t break up the cornbread.
Transfer to the oven and bake until the dressing is cooked through and golden brown, 45 to 50 minutes. Serve hot.