6 cups crumbled cornbread (day-old is best!)
4 cups stale white bread cubes (or biscuits)
½ cup (1 stick) butter
1 large onion, diced
3 celery stalks, diced
3 cloves garlic, minced
2 tsp dried sage (or 1 tbsp fresh)
1 tsp dried thyme
1 tsp poultry seasoning (optional but delicious!)
3-4 cups chicken or turkey broth (adjust for moisture)
2 eggs, beaten
Salt & black pepper to taste
*(Optional add-ins: 1 lb cooked sausage, 1 cup pecans, or 1 diced apple!)*
Step-by-Step Instructions
1. Bake the Cornbread (Skip if using leftovers!)
Preheat oven to 400°F (200°C).
Whisk dry ingredients, then stir in buttermilk, egg, and melted butter.
Pour into a greased 8-inch skillet or pan and bake 20-25 mins until golden. Cool & crumble.
2. Sauté the Veggies
In a skillet, melt butter over medium heat.
Cook onion, celery, and garlic until soft (~5 mins).
Stir in sage, thyme, poultry seasoning, salt & pepper.
3. Assemble the Dressing
In a large bowl, combine cornbread, bread cubes, and veggie mixture.
Gradually add broth until moist but not soupy.
Fold in beaten eggs.
4. Bake to Perfection
Spread into a greased 9x13-inch baking dish.
Bake at 350°F (175°C) for 45-55 mins, until golden and set.
5. Serve & Enjoy!
Let rest 10 mins before serving.
Drizzle with extra broth or gravy if desired.
Pro Tips for the Best Dressing
🔹 Use stale bread – Fresh bread makes mushier dressing.
🔹 Broth control – Start with 3 cups, add more if needed.
🔹 Crispy top? Broil the last 2-3 mins (watch closely!).
🔹 Make ahead – Assemble the night before, bake day-of.
Variations & Swaps
🍗 Thanksgiving style – Add shredded turkey & cranberries.
🌰 Nutty crunch – Stir in toasted pecans or walnuts.
🍎 Sweet & savory – Add diced apples or raisins.
🌶 Spicy kick – Use spicy sausage and a dash of cayenne.
FAQs
Q: Can I use store-bought cornbread?
A: Yes, but homemade tastes better!
Q: How do I store leftovers?
A: Keep covered in the fridge for up to 4 days or freeze for 3 months.
Q: Can I make it vegetarian?
A: Yes! Use veggie broth and skip the sausage.
Final Thoughts
This cornbread dressing is warm, hearty, and full of nostalgia—just like Mama used to make. Once you try it, you’ll understand why it’s baked "more than a dozen times a year!"