Ah, cornbread dressing! This is a classic Southern side, especially popular at holidays like Thanksgiving. It’s savory, moist, and full of flavor. Here’s a solid recipe:
Ingredients:
- 4 cups crumbled cornbread (preferably a day or two old)
- 2 cups cubed white bread (optional, for extra texture)
- 1 cup chopped onion
- 1 cup chopped celery
- 1/2 cup butter
- 2–3 cups chicken or turkey broth (adjust for desired moisture)
- 2–3 tsp poultry seasoning or sage
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 2–3 eggs, beaten
Instructions:
- Preheat oven to 350°F (175°C).
- In a skillet, melt butter and sauté onions and celery until soft.
- In a large bowl, combine crumbled cornbread, cubed white bread, and sautéed vegetables.
- Add seasoning (poultry seasoning, salt, pepper).
- Whisk eggs with 2 cups of broth, then pour over the bread mixture. Stir gently until moistened. Add more broth if needed—the mixture should be moist but not soupy.
- Transfer to a greased baking dish.
- Bake uncovered for 30–40 minutes until the top is golden brown and slightly crisp.
Optional: Mix in cooked sausage, chopped apples, or nuts for extra flavor and texture.
If you want, I can give you a super-fluffy, restaurant-style version that stays moist without being mushy. Want me to do that?
