Second Helpings

Six standout sides—straight from our archives—to wow your guests

- photographs by VICTOR PROTASIO

Mrs. Buck’s Texas Cornbread Dressing

Originally published in 1975, this recipe was sent to us by Mrs. Raymond F. Buck of College Station, Texas, and was dubbed “the ultimate” dressing by our Test Kitchen.

ACTIVE 40 MIN. - TOTAL 2 HOURS

SERVES 12

12 sweet cornbread muffins, torn into bite-size pieces (about 8 cups)

6 white bread slices, torn into bite-size pieces (about 6 cups)

¼ cup unsalted butter

2 yellow onions, chopped (about 2½ cups)

4 celery stalks, chopped (about 1½ cups)

2 jalapeño chiles, finely chopped (about ¼ cup)

2 tsp. poultry seasoning

1 tsp. granulated garlic

1 tsp. paprika

1½ tsp. kosher salt, divided

1 tsp. black pepper, divided

1 lb. pkg. ground pork-and-sage sausage (such as Jimmy Dean)

3½ cups chicken stock or turkey stock, plus more if needed

2 large eggs, beaten

1. Preheat oven to 350°F. Spread torn cornbread muffins and white bread on 2 large rimmed baking sheets. Bake until slightly dry, about 10 minutes, stirring occasionally. Let cool 15 minutes.

2. Meanwhile, melt butter in a large skillet over medium. Add onions, celery, and jalapeños; cook, stirring occasionally, until softened, 10 to 12 minutes. Stir in poultry seasoning, garlic, paprika, and ½ teaspoon each salt and pepper. Add sausage; cook, stirring often, until sausage is crumbly and no longer pink, about 5 minutes. Remove from heat; set aside, and let cool 5 minutes.

3. Transfer dried cornbread and bread to a large bowl; stir in stock. Let stand, stirring occasionally, until stock is absorbed, about 5 minutes.