Ingredients
Traditional Southern Cornbread Dressing
1 cup (2 sticks) of butter
1 medium onion, chopped
3 stalks (ribs) of celery, chopped
6 cups of cooked, crumbled stale cornbread
6 cups of dry, toasted bread, crumbled (sliced bread, leftover biscuits or rolls)
1 teaspoon kosher salt, or to taste
1/4 teaspoon of freshly cracked black pepper, or to taste
1 teaspoon of sage (or Bell’s seasoning), or to taste, optional
1 teaspoon of poultry seasoning
4 to 6 cups of turkey or chicken broth or stock, more or less
4 large eggs, beaten
Instructions
Preheat oven to 350 degrees F. Butter a 9 x 13 inch pan and set aside. Melt butter in a skillet over medium heat. Saute the onion and celery; add the salt, pepper, sage and poultry seasoning. Continue cooking and stirring for 2 minutes. Set aside to cool.
Combine the crumbled cornbread and bread into a large bowl. Add sauteed veggies, scraping out skillet; add 4 cups of the stock. Taste and adjust seasonings.
Add the beaten eggs; gently toss. Add more of the broth as needed, taking care not to make the dressing too soupy. Dressing should be the consistency of cooked oatmeal.
Lightly spoon into the casserole dish, but do not pack down. Bake at 350 degrees F for 45 minutes. For a moister stuffing, baked covered. For a drier stuffing with a crunchy top, bake uncovered.