This dressing gives a hint of Italian fare to your holiday meal. It is much lighter tasting than the traditional bread, onion, celery, sage combination. There is a bit of wine in the mix which surprisingly adds a bit of liveliness to the dish. If you prefer not to use wine you can substitute broth.
I served it with Roast Turkey with Pomegranate Glaze, Carrots with Sage Brown Butter, and Roasted Baby Potatoes.
It is one of my favourite Thanksgiving recipes – the cornbread is delicious with fall vegetables like squash, rutabaga, sweet potatoes. This recipe made enough to nicely stuff a 12 pound turkey using body and neck cavities. You could also mix it and heat through in a casserole in the oven. In that case I would check it for moistness and add broth if it gets too dry.
It will take about 40 minutes to make and bake the basic corn bread. You can make the corn bread well in advance of the holiday meal and freeze it if you like. Then combining the bread crumbles and the rest of the ingredients goes really quickly, especially if you rough chop the vegetables in a food processor (being careful not to over-process). You can stuff your bird and bake any remaining dressing in a casserole for 30 minutes at 350 degrees.
You may want to double it if you have a large crowd or want to be sure of leftovers.