Servings
8–10 servings
Prep Time
20 minutes
Cook Time
45 minutes
Total Time
1 hour 5 minutes
Ingredients
Main Ingredients
- 2 cups celery, chopped
- 2 large onions, chopped
- 5 cups buttermilk cornbread, crumbled and dried
- 5 cups dry bread crumbs
- 3 cups turkey or chicken broth (plus more if needed)
- 4 large eggs, beaten
Fats & Seasonings
- 1 stick margarine, melted
- 1 stick butter, melted
- 1½ teaspoons poultry seasoning
- 3 teaspoons sage (or to taste)
- 1 teaspoon salt (or to taste)
- 1 teaspoon black pepper (or to taste)
Instructions
-
Preheat the Oven
Preheat oven to 325°F (165°C). Spray a large baking dish with nonstick spray. -
Build the Dressing Base
In a large bowl or directly in the baking dish, combine chopped celery and onions with the melted margarine and butter. -
Add the Dry Ingredients
Stir in the crumbled cornbread and dry bread crumbs until evenly mixed. -
Season & Moisten
Add beaten eggs, poultry seasoning, sage, salt, and pepper. Pour in the broth and stir well.
The mixture should look very moist and slightly soupy—add more broth if it feels dry. -
Bake
Cover the dish with foil and bake for 35 minutes.
Remove foil and bake uncovered for an additional 10 minutes, until the top is lightly browned and the center is set. -
Rest & Serve
Let the dressing rest for 10 minutes before serving so it firms up slightly.
Additional Notes
- Moisture tip: Cornbread dressing should start wet to avoid drying out in the oven.
- Make-ahead: Assemble a day ahead, refrigerate, and bake fresh on serving day.
- Storage: Leftovers keep well in the fridge for up to 4 days.
Variations
Southern-style: Use all cornbread and skip regular bread crumbs.
Extra savory: Add sautéed mushrooms or turkey sausage.
Herb-forward: Increase sage or add thyme and rosemary.
