Description
Mama’s Cornbread Dressing is a classic Southern side dish perfect for holiday meals. It combines savory sautéed onions and celery with crumbled toasted bread and cornbread, seasoned with sage and poultry seasoning, moistened with turkey broth, and baked to a golden brown perfection.
Ingredients
Scale
Vegetables
- 2 cups chopped onions
- 2 cups chopped celery
Dressing Base
- 4 cups finely crumbled toasted bread
- 4 cups finely crumbled cornbread
Seasonings
- 1 tablespoon salt
- 2 teaspoons freshly ground black pepper
- 1 tablespoon dried sage
- 2 teaspoons poultry seasoning
Others
- 1/2 cup butter
- Turkey broth (approximately 2 to 3 cups to moisten)
- 4 large eggs, beaten
Instructions
- Sauté vegetables: In a large skillet, melt the butter over medium heat. Add the chopped onions and celery and sauté until tender and translucent, about 5-7 minutes.
- Prepare bread base: In a large mixing bowl, combine the finely crumbled toasted bread and cornbread, mixing well to create an even base for the dressing.
- Combine ingredients: Add the sautéed onions and celery to the bread mixture. Sprinkle in the salt, freshly ground black pepper, dried sage, and poultry seasoning. Pour in the beaten eggs and mix thoroughly to evenly distribute all ingredients.
- Moisten and bake: Gradually add turkey broth to the mixture, stirring until the dressing is moist but not soggy. Transfer the mixture to a greased baking dish and bake in a preheated oven at 350°F (175°C) for 45 minutes to 1 hour, or until the top is golden brown and the dressing is heated through.
Notes
- Use day-old bread and cornbread for better texture.
- Adjust the amount of turkey broth to reach your desired moistness.
- For added flavor, consider adding cooked and crumbled sausage or chopped fresh herbs.
- Cover with foil during the first half of baking to prevent over-browning if needed.
