30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Southern Cornbread Dressing
A luxurious and sophisticated take on Southern cornbread dressing, featuring the rich flavors of duck confit and wild mushrooms. Uses a sourdough starter for a complex cornbread flavor.
Total Time
180
Yield
6-8 servings
Calories
600 cal
Difficulty
Hard
Cuisine
Southern
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What You'll Need
Equipment:
9x13 inch baking dish, 8x8 inch baking pan, Large bowl, Large skillet, Whisk •
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Instructions
Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
Prepare the Cornbread: In a large bowl, whisk together the Cornmeal, Sourdough Starter, Flour, Brown Sugar, Baking Powder, and Salt. In a separate bowl, whisk together the Buttermilk, Duck Fat, and Egg. Add the wet ingredients to the dry ingredients and stir until just combined. Pour into a greased 8x8 inch baking pan and bake for 25-30 minutes, or until golden brown. Let cool completely and crumble.
In a large skillet, melt the Duck Fat over medium heat. Add the Onion and Celery and cook until softened, about 5-7 minutes. Add the Garlic and cook for 1 minute more.
Add the Wild Mushrooms to the skillet and cook until browned and softened, about 8-10 minutes. Season with Salt and Pepper.
Add the crumbled Cornbread and shredded Duck Confit to the skillet. Pour in the Chicken Stock and Heavy Cream and stir to combine. Season with Sage, Thyme, Cayenne Pepper, Pepper, and Salt.
Stir in the chopped Parsley. Pour the mixture into the prepared baking dish and bake for 30-35 minutes, or until golden brown and bubbly.
