Ingredients:
2 cups chopped onions
2 cups chopped celery
1/2 cup butter
4 cups finely crumbled toasted bread
4 cups finely crumbled cornbread
1 tablespoon salt
2 teaspoons freshly ground black pepper
1 tablespoon dried sage
2 teaspoons poultry seasoning
Turkey broth (about 3-4 cups, depending on desired moistness)
4 large eggs, beaten
Directions:
Preheat your oven to 350°F (175°C).
In a large skillet, melt the butter over medium heat. Add the chopped onions and celery, cooking until softened and fragrant, about 10 minutes.
In a large mixing bowl, combine the crumbled toasted bread and cornbread.
Add the cooked onions and celery to the bread mixture, then season with salt, black pepper, sage, and poultry seasoning. Stir to combine.
Slowly pour in the turkey broth, starting with about 2 cups, mixing as you go. Add more broth until the mixture reaches your desired level of moisture.
Stir in the beaten eggs, making sure everything is well-combined.
Pour the dressing mixture into a greased 9×13-inch baking dish, spreading it evenly.
Bake for 40-45 minutes, or until the top is golden brown and slightly crisp.
Tips:
For extra flavor, you can add pieces of cooked turkey or chicken to the dressing.
Feel free to adjust the amount of broth if you prefer a more moist or drier dressing.
Enjoy your delicious homemade cornbread dressing, perfect for holiday gatherings or as a side for any roasted poultry dish!
