Cornbread Dressing
Ingredients
Cornbread (or use leftover cornbread)
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4 cups crumbled cornbread
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4 cups day-old white bread, cubed (about 6 slices)
Vegetables & Seasoning
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1 large onion, finely chopped
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3 celery stalks, finely chopped
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4 tablespoons butter
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1–2 teaspoons poultry seasoning (adjust to taste)
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1 teaspoon sage (optional but traditional)
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Salt and black pepper, to taste
Wet Ingredients
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3–4 cups chicken broth (enough to moisten well)
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2 large eggs, beaten
Instructions
1. Prep the Cornbread Base
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Place crumbled cornbread and cubed bread into a large bowl.
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Let it sit uncovered for a few minutes to dry slightly.
2. Cook the Vegetables
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Melt butter in a skillet over medium heat.
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Sauté onion and celery until soft and translucent (about 8–10 minutes).
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Add poultry seasoning, sage, salt, and pepper. Cook 1 minute more.
3. Combine
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Add cooked vegetables to the cornbread mixture.
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Pour in enough chicken broth to fully moisten the bread—should be soft but not soupy.
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Stir in the beaten eggs and mix gently but thoroughly.
4. Bake
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Preheat oven to 375°F (190°C).
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Transfer dressing mixture to a greased 9×13-inch baking dish.
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Bake for 35–45 minutes until the top is lightly golden and the center is set.
Tips
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For extra flavor, add:
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½ cup sautéed mushrooms
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1 cup cooked crumbled sausage
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Fresh parsley or thyme
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Make it ahead: assemble, cover, refrigerate, then bake before serving.
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Use homemade or boxed cornbread—both work perfectly.
If you’d like, I can also provide:
• Chicken & cornbread dressing
• Seafood dressing
• Small-batch version
• Old-fashioned, extra-sage Southern dressing
Just tell me!
