Cornbread Dressing
A classic, savory dressing that combines crumbled cornbread and dry bread crumbs with sautéed vegetables, eggs, broth, and plenty of poultry seasoning and sage.
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Cornbread Dressing
Ingredients:
| INGREDIENTS | AMOUNT |
| Celery, chopped | 2 cups |
| Large onions, chopped | 2 |
| Margarine | 1 stick |
| Crumbled buttermilk cornbread (dry) | 5 cups |
| Dry bread crumbs | 5 cups |
| Turkey or chicken broth | 3 cups |
| Butter | 1 stick |
| Large eggs, beaten | 4 |
| Poultry seasoning | 1/1/2 teaspoons |
| Sage | 3 teaspoons (or to taste) |
| Salt | 1 teaspoon (or to taste) |
| Pepper | 1 teaspoon (or to taste) |
How To Make Cornbread Dressing:
Step 1: Preheat Oven: Preheat oven to 325F (160C).
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Step 2: Combine Ingredients: In a large mixing bowl, combine the 2 cups chopped celery and 2 chopped onions. (The recipe implies the need to cook the vegetables and melt the margarine/butter first, but the instructions combine everything in one step.) In a large baking pan sprayed with cooking spray, combine the celery and onion mixture, 1 stick melted butter/margarine, 4 beaten eggs, 5 cups crumbled cornbread, 5 cups dry bread crumbs, 3 cups chicken/turkey broth, 1 1/2 tsp poultry seasoning, 3 tsp sage, 1 tsp salt, and 1 tsp pepper. The dressing should be pretty soupy to start, so that it does not get too dry while cooking. You may need to add more broth.
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Step 3: Bake: Bake, covered, for 35 minutes. Then, remove the cover and bake for an additional 10 minutes until the top is browned or until the dressing is well set and cooked through (internal temperature should reach 165F/74C).
