This classic Cornbread Dressing is a savory, home-style favorite that brings together crumbled cornbread and dry bread crumbs with tender sautéed vegetables, eggs, and rich broth. Seasoned generously with poultry seasoning and sage, it delivers that familiar holiday flavor people love, whether it’s served alongside turkey or enjoyed as a comforting side dish any time of year. Moist, flavorful, and baked to golden perfection, this recipe is simple, reliable, and always a crowd-pleaser.
Cornbread Dressing
Ingredients
| Ingredient | Quantity |
|---|---|
| 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 | 1½ tsp |
| Sage | 3 tsp (or to taste) |
| Salt | 1 tsp (or to taste) |
| Pepper | 1 tsp (or to taste) |
Instructions
Step 1: Preheat the Oven
Preheat the oven to 325°F (160°C) and lightly grease a baking dish.
Step 2: Combine the Ingredients
In a large skillet, melt the margarine or butter and sauté the chopped celery and onions until soft and fragrant. In a large mixing bowl, combine the cooked vegetables with the beaten eggs, crumbled cornbread, bread crumbs, broth, poultry seasoning, sage, salt, and pepper. Stir until everything is evenly mixed. The dressing should be moist but not soupy; add a little extra broth if needed. Spoon the mixture into the prepared baking dish.
Step 3: Bake
Cover the dish and bake for 35 minutes. Remove the cover and continue baking for another 10 minutes, or until the top is lightly golden and the dressing is heated through, reaching an internal temperature of 165°F (74°C).
