Description
A traditional Southern-style cornbread dressing featuring crumbled cornbread, sautéed aromatics, and a rich poultry broth. Moist, savory, and perfect for holiday gatherings.
Ingredients
Scale
- 6 cups crumbled cornbread (approx. 1 baked 9x9 pan)
- 1/2 cup unsalted butter
- 1 medium onion, finely diced
- 2 stalks celery, finely diced
- 2 cups poultry broth (low sodium)
- 2 large eggs, beaten
- 1 tablespoon fresh sage, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish with butter.
- Place the crumbled cornbread into a large mixing bowl.
- Melt the butter in a large skillet over medium heat. Add the diced onion and celery, sautéing for 5-7 minutes until translucent.
- Stir the sautéed vegetables and butter into the cornbread crumbles.
- Add the chopped fresh sage, salt, and black pepper to the bread mixture and toss gently.
- In a separate bowl, whisk together the beaten eggs and poultry broth.
- Slowly pour the broth mixture over the cornbread, stirring gently until the liquid is absorbed and the mixture is evenly moist.
- Transfer the dressing to the prepared baking dish, smoothing the top with a spoon.
- Bake for 30-35 minutes, or until the top is golden brown and the edges are bubbling.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American