Mama’s Cornbread DressingDown here we make our dressing with cornbread. Period. But since my mama’s not a native Southerner, she does things a tiny bit differently… and everyone LOVES it!
She came up with a recipe that’s a compromise between traditional cornbread dressing and traditional stuffing that everyone loves by adding traditional packaged stuffing mix to the cornbread. And it’s amazing!
My deep-rooted southern family LOVES this dressing and I’m not even sure most of them realize there’s regular bread stuffing in the mix!
- 2 cups chopped onions
- 2 cups chopped celery
- 1/2 cup butter
- 4 cups finely crumbled toasted bread
- 4 cups finely crumbled cornbread
- 1 tablespoon salt
- 2 teaspoons freshly ground black pepper
- 1 tablespoon dried sage
- 2 teaspoons poultry seasoning
- turkey broth
- 4 large eggs, beaten
Melt butter in a skillet; add the onions and celery and saute until tender.
Combine toasted bread and cornbread in a large bowl and mix.
Add onions and celery plus their cooking liquid, the salt, pepper, sage, and poultry seasoning and mix thoroughly.
Using a bulb baster, add just enough turkey giblet broth to make a very moist mixture, then stir in the eggs and scrape the dressing into a large greased baking pan or dish.
Bake in 400 degree F oven until dressing is nicely browned, about 30-40 minutes.