I bake this roughly 12 times a year and folks say it’s the best thing I make!
This classic Southern dressing features crumbled cornbread combined with aromatic vegetables, hard-boiled eggs, and savory poultry stock, seasoned with sage.
ADVERTISEMENT
Mama’s Cornbread Dressing Recipe
Ingredients:
| INGREDIENTS | AMOUNT |
| Dry cornbread mix | 32 ounces |
| Melted butter | 1/2 cup |
| Hard-boiled eggs, chopped | 6 |
| Onion, diced | 1 |
| Garlic clove, minced | 1 |
| Celery, diced | 1 |
| Rubbed sage | 1 teaspoon |
| Chicken broth | 28 ounces |
| Turkey stock | 2 cups |
| Salt and pepper | To taste |
How To Make Mama’s Cornbread Dressing Recipe:
Step 1: Sauté Vegetables: In a skillet, sauté the 1 diced celery, 1 diced onion, and 1 minced garlic clove until they are tender and translucent.
ADVERTISEMENT
Step 2: Prepare Cornbread: Prepare the 32 ounces of cornbread according to package instructions. Allow the cornbread to cool completely, then crumble it into a large mixing bowl.
ADVERTISEMENT
Step 3: Preheat Oven: Preheat the oven to 350F (175C).
Step 4: Combine Solids: In the large mixing bowl with the crumbled cornbread, combine the sautéed celery and onion mixture, 1/2 cup melted butter, and 6 chopped hard-boiled eggs. Mix gently.
Step 5: Season: Season the mixture with salt, pepper, and 1 teaspoon of rubbed sage.
Step 6: Moisten: Gradually add the 28 ounces of chicken broth and 2 cups of turkey stock, one cup at a time, until the mixture is moist but not overly wet (it should be able to hold its shape).
Step 7: Bake: Transfer the dressing mixture to a greased Dutch oven or fill the turkey cavity. Bake for approximately 1 hour or until the stuffing reaches an internal temperature of 175F (80C) in the center.
Step 8: Serve: Savor the warm and comforting flavors of Mama’s Cornbread Dressing.
