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Central Market’s Southern/New Orleans-Style Cornbread Dressing, via David Kiser
8-9 cups cornbread, sliced then diced into ½-inch pieces
5 Tablespoons butter, divided
1 pound tasso (spicy Cajun smoked pork), diced
1 yellow onion, diced
3 celery stalks, diced
1 red bell pepper, diced
1 green bell pepper, diced
3 garlic cloves, minced
3 Tablespoons Cajun seasoning (Central Market sells this in its bulk department, or you could use another such as Tony Chachere’s)
2 Tablespoons minced fresh thyme
1 Tablespoon minced fresh rosemary
3 large eggs, lightly beaten
3-4 cups chicken broth (low sodium is best)
Salt and freshly ground black pepper to taste
Preheat the oven to 400.
On two rimmed baking sheets, arrange the cornbread in a single layer and toast until dry and pale golden brown, 10 to 12 minutes. Let cool, then transfer to a large bowl, crumbs and all.
Using one tablespoon butter, lightly butter a 9”x13” baking dish. In a large skillet, cook the tasso until some of the fat has been rendered, about 5 to 6 minutes, then add the remaining butter. Add the onion, celery, and both bell peppers, cooking until softened, about 6 to 7 minutes. Add the garlic and cook an additional minute. Add the Cajun seasoning and the herbs and cook another minute, stirring to incorporate.
Add the tasso/onion mixture to the bread and toss lightly. Season with salt and pepper to taste. Then add the egg and about 2 cups of the broth, stirring to incorporate. Add the remaining broth until all bread is moistened. Taste and season again if necessary.
Transfer the dressing to the baking pan and bake on the middle rack until deep golden brown on top, 25 to 30 minutes. Let rest 10 minutes before serving.
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