This classic Southern Cornbread Dressing is a must-have for holiday tables. By combining dry buttermilk cornbread with traditional bread crumbs and plenty of savory broth, you get a side dish that’s moist and flavorful inside, with a beautifully golden, aromatic crust on top.

Ingredients
Breads

5 cups crumbled buttermilk cornbread (dry)
5 cups dry bread crumbs
Aromatics & Liquids

3 cups turkey or chicken broth (add more if needed)
2 cups chopped celery
2 large onions, chopped
Fats & Binder

1 stick margarine
1 stick butter
4 large eggs, beaten
Seasonings

1 1/2 tsp poultry seasoning
3 tsp dried sage (or to taste)
1 tsp salt
1 tsp black pepper
Instructions
1. Prep Oven and Veggies
Preheat oven to 325°F. Lightly grease a large baking pan. In a skillet, melt the margarine and sauté the celery and onions until softened.

2. Combine Ingredients
In a large mixing bowl (or directly in the baking pan), mix the crumbled cornbread and bread crumbs. Stir in the sautéed vegetables, melted butter, and beaten eggs.

3. Season and Add Broth
Pour in the broth and add poultry seasoning, sage, salt, and pepper. Mix well. The mixture should be quite moist—add extra broth if it seems thick.

4. Bake
Cover tightly with foil and bake for 35 minutes. Remove foil and bake an additional 10 minutes, until the top is golden and the dressing is fully set.

Pro Tips
Bread Texture: Use day-old or slightly stale bread for the best results. If your cornbread is fresh, toast crumbled pieces in a low oven for 10–15 minutes before mixing.
Add Flavor: For a more earthy taste, stir in 1/2 cup chopped fresh parsley or sautéed mushrooms with the veggies.