Cornbread and Salami Dressing
This recipe crafts a robust cornbread dressing by combining savory salami, aromatic vegetables, and fresh sage with cornbread cubes and stuffing croutons. Cooked first on the stovetop to build depth, then baked until golden and heated through, it promises a hearty and flavorful side dish perfect for any comforting meal.
Equipment
- 1 Large Oven-Safe Pot or Dutch Oven For rendering salami and sautéing vegetables, ideal for stovetop to oven transfer.
- 1 Large Mixing Bowl For combining all dressing ingredients.
- 1 9x13 inch Baking Dish Alternatively, if the pot is not oven-safe or prefer a traditional casserole shape.
- 1 Chef's knife For precise cutting of salami, onion, celery, and garlic.
- 1 Cutting Board Essential for safe and efficient prep.
Ingredients
Main
- 8 Tbsp. 1 stick unsalted butter, divided, plus more for pan
- 12 cups 1" cubes cornbread
- 1 8 –10-oz. salami cut into ½" pieces
- 1 large onion cut into ½" pieces
- 3 celery stalks cut into ½" pieces
- 5 garlic cloves chopped
- Kosher salt freshly ground pepper
- 3 Tbsp. finely chopped sage
- 1 5 –7-oz. bag stuffing mix croutons
- 3 cups low-sodium chicken broth
Instructions
- Preheat your oven to 375°F (190°C) and lightly butter a 9x13-inch baking dish, or prepare a large oven-safe pot.
- In the large pot or Dutch oven, melt 4 Tbsp. of butter over medium heat. Add the salami pieces and cook, stirring occasionally, until crisp and rendered, about 8-10 minutes. Remove the crisp salami with a slotted spoon and set aside, leaving the rendered fat in the pot.
- Add the remaining 4 Tbsp. of butter to the pot with the salami fat. Add the onion and celery, cooking until softened and translucent, about 8-10 minutes. Stir in the chopped garlic and sage, cooking for another 2 minutes until fragrant.
- Transfer the sautéed vegetable mixture to a large mixing bowl. Add the cornbread cubes, reserved crisp salami, and stuffing mix croutons to the bowl.
- Gradually pour in the chicken broth, tossing gently to combine all ingredients. Ensure the mixture is evenly moistened but not overly saturated. The cornbread should absorb the liquid without becoming mushy.
- Season the mixture with kosher salt and freshly ground pepper, tasting and adjusting as needed, remembering the salami adds inherent saltiness.
- Transfer the entire dressing mixture into the prepared baking dish or back into your oven-safe pot, spreading it evenly.
- Bake for 30-40 minutes, or until the dressing is golden brown on top and heated through. For extra crispiness, you may broil for the last 2-3 minutes, watching carefully to prevent burning.
- Remove from the oven and let the dressing rest for 10-15 minutes before serving to allow the flavors to meld and the structure to set.
Notes
For optimal texture, ensure your cornbread is stale or lightly toasted to prevent the dressing from becoming soggy. When rendering the salami, aim for crisp pieces and reserve some of its flavorful fat to sauté the aromatics—this builds a rich foundation. Sweat the onions and celery thoroughly until very tender; don't rush this step as it's crucial for flavor development. Be mindful of seasoning; salami is inherently salty, so taste the mixture before adding all the suggested salt. The inclusion of stuffing mix croutons adds another layer of texture, absorbing broth differently than cornbread, so adjust the chicken broth gradually to achieve a moist, not wet, consistency.