Cornbread Dressing

Cornbread Dressing Recipe

Ingredients:

1 (9x13-inch) pan cornbread (about 6 cups, crumbled)

6 slices day-old white bread, torn into small pieces

4 large eggs, lightly beaten

1 large onion, finely chopped

2–3 celery ribs, finely chopped

4 cups chicken broth (or turkey broth, plus more if needed)

1 can (10.5 oz) cream of chicken soup (optional, for extra moistness)

1 tsp poultry seasoning (or to taste)

1 tsp dried sage (or 1 tbsp fresh chopped)

1 tsp salt (adjust to taste)

½ tsp black pepper

4 tbsp butter, melted

Instructions:

1. Prepare the cornbread:

Bake your favorite cornbread recipe a day ahead (or use a mix). Let it cool and crumble it into a large bowl. Add the torn white bread.

2. Cook vegetables:

In a skillet, melt butter and sauté onion and celery until tender (about 5–7 minutes).

3. Mix the dressing:

In the large bowl with the crumbled cornbread and white bread, stir in the cooked vegetables, beaten eggs, poultry seasoning, sage, salt, and pepper.

Pour in the chicken broth and cream of chicken soup (if using). The mixture should be very moist but not soupy. Add more broth if needed.

4. Bake:

Preheat oven to 350°F (175°C).

Pour the mixture into a greased 9x13-inch baking dish.

Bake uncovered for 40–45 minutes, or until the top is golden brown and set in the middle.

Tips & Variations:

For extra flavor, mix in chopped boiled eggs or a little shredded turkey/chicken.

If you like a firmer dressing, reduce the broth slightly. For a softer, more spoonable dressing, add extra broth.

Can be made ahead of time: Prepare mixture the night before, refrigerate, and bake before serving.