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\u2019s moist and flavorful inside, with a beautifully golden, aromatic crust on top.<\/p>\n
Ingredients
\nBreads<\/p>\n
5 cups crumbled buttermilk cornbread (dry)
\n5 cups dry bread crumbs
\nAromatics & Liquids<\/p>\n
3 cups turkey or chicken broth (add more if needed)
\n2 cups chopped celery
\n2 large onions, chopped
\nFats & Binder<\/p>\n
1 stick margarine
\n1 stick butter
\n4 large eggs, beaten
\nSeasonings<\/p>\n
1 1\/2 tsp poultry seasoning
\n3 tsp dried sage (or to taste)
\n1 tsp salt
\n1 tsp black pepper
\nInstructions
\n1. Prep Oven and Veggies
\nPreheat oven to 325\u00b0F. Lightly grease a large baking pan. In a skillet, melt the margarine and saut\u00e9 the celery and onions until softened.<\/p>\n
2. Combine Ingredients
\nIn a large mixing bowl (or directly in the baking pan), mix the crumbled cornbread and bread crumbs. Stir in the saut\u00e9ed vegetables, melted butter, and beaten eggs.<\/p>\n
3. Season and Add Broth
\nPour in the broth and add poultry seasoning, sage, salt, and pepper. Mix well. The mixture should be quite moist\u2014add extra broth if it seems thick.<\/p>\n
4. Bake
\nCover 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.<\/p>\n
Pro Tips
\nBread 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\u201315 minutes before mixing.
\nAdd Flavor: For a more earthy taste, stir in 1\/2 cup chopped fresh parsley or saut\u00e9ed mushrooms with the veggies.<\/p>\n","protected":false},"excerpt":{"rendered":"
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