The Weeknight Table

For the cornbread

• 1 cup all-purpose flour
• 1 cup cornmeal
• 1 tablespoon sugar
• 1 pinch salt
• 1 tablespoon baking powder
• 1 stick (½ cup) butter, melted
• 2 large eggs
• 2½ cups buttermilk

Preheat the oven to 375°F. Place the butter in a cast-iron skillet and melt it in the oven while it preheats. In a large mixing bowl, whisk together the flour, cornmeal, sugar, salt, and baking powder. Add the eggs, buttermilk, and melted butter, then mix until the batter is smooth and well combined. Pour the batter into the hot skillet and bake for 20 to 22 minutes, or until golden brown and a toothpick inserted into the center comes out clean. Remove from the oven and allow the cornbread to cool before using it in dressing.

For the stock

• 4 chicken thighs, bone-in and skin-on
• 2 carrots, roughly chopped
• 1 large onion, quartered
• 1 bunch parsley
• 1 head garlic, halved crosswise
• 1 green bell pepper, roughly chopped
• 10–12 cups water
• 1 bay leaf
• 2 tablespoons chicken bouillon
• Garlic powder, to taste
• Onion powder, to taste
• Black pepper, to taste
• 1 sprig rosemary
• 4 sprigs thyme

Instructions Place the chicken thighs, carrots, onion, parsley, garlic, and bell pepper in a large stockpot. Add the water, bay leaf, chicken bouillon, garlic powder, onion powder, black pepper, rosemary, and thyme. Bring the mixture to a boil over medium-high heat, then reduce to a gentle simmer. Cook uncovered for about 1½ to 2 hours, skimming off any foam or excess fat that rises to the surface. Once the stock has developed a rich flavor and golden color, remove it from the heat and strain it through a fine mesh sieve. Discard the solids and reserve the liquid for use in the dressing.

Ingredients

• 6 cups crumbled cornbread
• 1 can cream of chicken soup
• 1 can cream of celery soup
• 4–5 cups homemade chicken stock
• ¾ cup celery, diced
• ¾ cup onion, diced
• ¾ cup green bell pepper, diced
• 4 cloves garlic, minced
• 1 stick butter
• ¼ cup olive oil
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• 1½ tablespoons poultry seasoning
• ½ teaspoon garlic powder
• ½ teaspoon onion powder

Instructions Preheat the oven to 375°F. In a large skillet, melt the butter with the olive oil over medium heat. Add the celery, onion, and green bell pepper, and sauté until tender, about 6 to 8 minutes. Stir in the minced garlic and cook for another minute. In a large mixing bowl, combine the crumbled cornbread, cooked vegetables, cream of chicken soup, and cream of celery soup. Gradually pour in the chicken stock, starting with 4 cups and adding more as needed until the mixture is thick but moist. Season with salt, black pepper, poultry seasoning, garlic powder, and onion powder. Mix well to combine. Pour the dressing into a greased baking dish and bake uncovered for 40 to 45 minutes, or until golden brown and set in the center. Let it rest for 10 minutes before serving.