Name: Southern Cornbread Dressing
Ingredients: 6 cups crumbled day-old cornbread (homemade or unsweetened store-bought); 3 cups bread cubes (white or French, slightly dried); 1 large onion, finely chopped; 3 celery stalks, diced; 4 tbsp butter; 2½–3 cups chicken or turkey broth (low-sodium recommended); 2 large eggs, beaten; 1 tsp poultry seasoning; 1 tsp dried sage (or 1 tbsp finely chopped fresh sage); *Salt & freshly ground black pepper, to taste; Optional: ½ cup cooked sausage, diced apple, mushrooms, or green chiles for variations

Description

Hey friends, Beau here! If there’s one dish that smells like home during the holidays, it’s this Southern Cornbread Dressing. Crispy on top, tender inside, and bursting with buttery, herby goodness, it’s the soul of the holiday table. Whether it’s your first time making it or you’re a seasoned pro, this recipe will guide you every step of the way.

Ingredients

6 cups crumbled day-old cornbread (homemade or unsweetened store-bought)
3 cups bread cubes (white or French, slightly dried)
1 large onion, finely chopped
3 celery stalks, diced
4 tbsp butter
2½–3 cups chicken or turkey broth (low-sodium recommended)
2 large eggs, beaten
1 tsp poultry seasoning
1 tsp dried sage (or 1 tbsp finely chopped fresh sage)
*Salt & freshly ground black pepper, to taste
Optional: ½ cup cooked sausage, diced apple, mushrooms, or green chiles for variations

Instructions

1. Preheat & Prep

Preheat oven to 375°F (190°C).
Grease a 9×13-inch baking dish generously with butter or non-stick spray.

2. Sauté Vegetables

In a skillet over medium heat, melt butter.
Add onion and celery; sauté 8–10 minutes until soft and fragrant.

3. Mix the Dressing

In a large bowl, combine cornbread and bread cubes.
Add sautéed veggies, poultry seasoning, sage, salt, and pepper.
Stir in beaten eggs.

4. Add Broth

Gradually add 2½ cups warm broth, folding gently.
Test by squeezing a handful; it should hold together loosely.
Add more broth (up to ½ cup) if too dry.

5. Bake

Transfer mixture to the prepared dish. Smooth the top.
Bake 35–45 minutes, uncovered, until top is golden and center is firm.
Let rest 10 minutes before serving.

Notes

Sausage & Apple: Add ½ lb cooked breakfast sausage and 1 cup diced apple.
Mushroom & Thyme: Sauté 8 oz mushrooms; use fresh thyme instead of poultry seasoning.
Spicy Southwest: Mix in 4 oz diced green chiles and 1 cup shredded pepper jack cheese.
Gluten-Free: Use 9 cups gluten-free cornbread, skip white bread cubes.

Nutrition

Calories: 250–300 Cal Per Serving
Fat: 12 g
Carbohydrates: 28 g
Protein: 6g