Corn Bread and Collard Dressing Recipe

Name: Corn Bread and Collard Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 6 slices bacon, chopped; 1 small bunch collard greens, ribs removed, sliced into very thin ribbons; 1 large onion, finely chopped; 1 large carrot, finely chopped; 2 stalks celery, finely chopped; 3 cloves garlic, chopped; 1 tablespoon chopped fresh thyme; 1/4 teaspoon crushed red-pepper flakes; Kosher salt and freshly ground black pepper; 8 cups cubed day-old yellow cornbread (see page 23); 4 cups chicken broth; 2 eggs, beaten; 1/4 cup chopped fresh parsley

Servings: persons

6 slices bacon, chopped
1 small bunch collard greens, ribs removed, sliced into very thin ribbons
1 large onion, finely chopped
1 large carrot, finely chopped
2 stalks celery, finely chopped
3 cloves garlic, chopped
1 tablespoon chopped fresh thyme
1/4 teaspoon crushed red-pepper flakes
Kosher salt and freshly ground black pepper
8 cups cubed day-old yellow cornbread (see page 23)
4 cups chicken broth
2 eggs, beaten
1/4 cup chopped fresh parsley

1
Preheat the oven to 375 degrees F, and butter a 4-quart casserole.
2
Cook the bacon in a large, heavy skillet set over medium heat until the bacon is crisp and the fat has rendered.
3
Remove the bacon with a slotted spoon, and discard all but 2 tablespoons of the bacon fat.
4
Saute the vegetables, garlic, and thyme in the hot bacon fat until tender, about 8 minutes.
5
Season with the red-pepper flakes, salt, and pepper, and set aside to cool slightly.
6
While the vegetables are cooking, spread the corn-bread cubes on a baking sheet and toast in the hot oven for 5 to 6 minutes, until they brown slightly on the edges.
7
Put the cubed corn bread in a very large mixing bowl.
8
Pour the broth and beaten eggs over the corn bread.
9
Add the vegetable mixture, bacon, and parsley, and toss all together.
10
Spoon the dressing into the prepared casserole dish, and cover with foil.
11
Bake for 30 minutes; then uncover and continue baking for 15 minutes more, to give it a nice crust.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 slices bacon, chopped, 1 small bunch collard greens, ribs removed, sliced into very thin ribbons, 1 large onion, finely chopped, 1 large carrot, finely chopped, and more.

Yes, Corn Bread and Collard Dressing falls under the Soups & Stews category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Corn Bread and Collard Dressing

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