Name: Cornbread and Salami Dressing
Yield: 8 Servings
Ingredients: 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

Overhead view of cornbread dressing with cubes of cornbread and chopped salami.

Photograph by Alex Lau, food styling by Susie Theodorou, prop styling by Sophie Strangio

This eggless dressing holds together just fine thanks to plenty of chicken broth and tender cornbread that takes on the ideal crispy-soft texture. “Buttery boxed cornbread mix and salty salami, when placed on a fork with a piece of turkey and rich gravy, is the perfect bite,” says writer illyanna Maisonet. Serve this dressing with her family recipe for Pavochon, the centerpiece of a Puerto Rican Thanksgiving.

Recipe notes