The smell of onions, celery, and cornbread baking together always takes me right back to Mama’s kitchen. Some folks say it’s not dressing without giblets, but Mama never used them — and no one ever complained. Every holiday, this golden, buttery dressing sat right beside the turkey — soft in the middle, crispy on top, and filled with love.
🕒 Prep & Cook Time
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Serves: 8–10
🛒 Ingredients
- 1 pan baked cornbread, crumbled
- 2 cups breadcrumbs (white or wheat)
- 1 cup onion, chopped
- 1 cup celery, chopped
- ½ cup butter or margarine
- 2 large eggs, beaten
- 2–3 cups chicken broth (or more for a moist texture)
- 1 tsp poultry seasoning (or to taste)
- ½ tsp sage (optional)
- Salt & pepper to taste
👩🍳 Instructions
- Preheat oven to 325°F (165°C) and lightly grease a large baking dish.
- Sauté veggies: Melt butter in a skillet. Add onion and celery, cooking until soft and fragrant.
- Mix everything: In a large bowl, combine crumbled cornbread, breadcrumbs, sautéed veggies, beaten eggs, broth, and seasonings. Stir gently until the mixture is moist and slightly soupy — this helps it stay soft inside after baking.
- Bake: Pour mixture into the prepared dish. Cover with foil and bake for 35 minutes.
- Finish crisping: Uncover and bake another 10 minutes, or until golden brown on top.
- Serve: Enjoy warm with gravy or cranberry sauce — it’s the taste of Southern comfort in every bite.
🌟 Tips & Variations
- Add a handful of cooked sausage or diced turkey for a heartier version.
- Use day-old cornbread — it holds up better to the broth and keeps the texture perfect.
- Want a richer flavor? Swap chicken broth for turkey stock.
