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Step 5Add stock
Add enough chicken or turkey stock* to completely soak the cornbread. You can do this iteratively- add a bit and stir, then check and add some more. You can even add more stock after putting the dressing into the pan and letting it sit overnight in the fridge- if the cornbread isn't soggy by morning, add more stock.
For a richer dressing use a mix of stock and half-and-half, and even beat an egg in if you're feeling particularly enthusiastic. I like my dressing a bit drier, as I then proceed to cover it in giblet gravy.
*I had homemade stock left over from a previous turkey, so it was an obvious choice. Making your own stock is easy if you've got a pressure cooker, and an even smarter idea if you've got decent freezer space. If you're making vegetarian dressing, use homemade veg stock or dissolved veggie boullion cubes.
For a richer dressing use a mix of stock and half-and-half, and even beat an egg in if you're feeling particularly enthusiastic. I like my dressing a bit drier, as I then proceed to cover it in giblet gravy.
*I had homemade stock left over from a previous turkey, so it was an obvious choice. Making your own stock is easy if you've got a pressure cooker, and an even smarter idea if you've got decent freezer space. If you're making vegetarian dressing, use homemade veg stock or dissolved veggie boullion cubes.
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