Claire Robinson’s Cornbread Dressing

Food Network host Claire Robinson shares her favorite Thanksgiving recipe with

Claire Robinson’s Favorite Holiday Recipe
“When it comes to Thanksgiving, it’s all about the dressing. That’s why I had to make sure that my five-ingredient version was as spectacular as the dressings that traditionally fill my plate every year. The challenge re-creating my favorite flavors in the Cornbread Dressing was difficult but fun! I was able to bring all the tastes I love in this delicious classic together using only five ingredients and without sacrificing the flavor. The time I save shopping and prepping saves more time for eating!”

8 tablespoons unsalted butter, divided
1 large Vidalia or Spanish onion, chopped (about 1 cup)
Kosher salt and freshly cracked black pepper
3/4 cup water
6 cups cubed (1-inch pieces) store-bought or homemade cornbread, about 1 pound
1/3 cup fresh sage leaves, about 12, stems removed
2 large eggs, beaten

What to Do
1. Preheat oven to 375°F.

2. In a large skillet over medium heat, melt 2 tablespoons of the butter; add the onions and season with salt and pepper, to taste. Cook, stirring often, until light golden, about 6 to 8 minutes and remove from the pan to a small plate. Raise the heat to medium-high and add the water, scraping up the brown bits from the bottom of the skillet and allowing the water to simmer just a couple of minutes to infuse in the onion flavor. Remove from the heat.

3. Put the cornbread in a large mixing bowl. Melt the remaining 6 tablespoons butter in a small pan over medium heat and let it bubble until the milk solids to start to turn golden. Add the sage leaves and briefly fry until beginning to crisp, about 30 seconds. With a slotted spoon, remove sage and put on top of cornbread to drain and crisp. Remove the butter from the heat. Add the eggs and cooked onions to the cornbread and pour the browned butter over the mixture. Season with salt and pepper, to taste. Add the onion infused water, a tablespoon at a time, gently folding, until cornbread is evenly moistened but not soggy. Pour the dressing into a 9 by 11-inch baking dish and bake in the preheated oven until the top is golden brown in color and the dressing is set in the middle, about 30 minutes.

Yield: 6 to 8 servings
Prep Time: 20 minutes
Cook Time: 45 minutes
Ease of preparation: easy

Claire Robinson is the host of Food Network‘s 5 Ingredient Fix, airing Saturdays at 12:30pm ET/PT

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Originally Published in Reader's Digest