Mama’s Cornbread Dressing

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There’s nothing quite like the smell of cornbread dressing baking in the oven. For me, this recipe is pure nostalgia — it’s the dish that always showed up on my mama’s holiday table, right alongside turkey, green beans, and all the love you could fit in a kitchen.

This cornbread dressing is rich, savory, and deeply comforting, with just the right blend of sage and poultry seasoning to make it taste like home.

Why You’ll Love This Recipe

• Traditional & comforting – the perfect holiday side dish.
• Balanced flavors – savory onions, celery, and herbs baked into golden cornbread goodness.
• Customizable – works with turkey broth, chicken broth, or even veggie stock.
• Feeds a crowd – perfect for Thanksgiving, Christmas, or any family gathering.

Ingredients

• 2 cups chopped onions
• 2 cups chopped celery
• ½ 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 (enough to moisten)
• 4 large eggs, beaten

Instructions

1. Preheat oven to 400°F and grease a large baking dish.
2. Sauté veggies: In a skillet, melt butter. Add onions and celery and cook until tender.
3. Mix breads: In a big bowl, combine the toasted bread and cornbread.
4. Season & combine: Stir in the sautéed onions and celery (with their buttery cooking liquid). Add salt, pepper, sage, and poultry seasoning. Mix well.
5. Moisten & bind: Using a bulb baster, slowly add turkey broth until the mixture is very moist. Stir in beaten eggs.
6. Bake: Spread dressing into your prepared baking dish. Bake 30–40 minutes, or until beautifully browned on top.

Tips & Tricks

• Broth matters: Turkey giblet broth gives the deepest flavor, but chicken stock works great too.
• Cornbread choice: Use a slightly drier cornbread so the dressing doesn’t turn mushy.
• Make ahead: Mix everything the night before (except eggs), refrigerate, then add eggs before baking.
• For extra richness: Add chopped boiled eggs or crumbled cooked sausage to the mix.

Serving Ideas

This cornbread dressing is amazing alongside roasted turkey, glazed ham, or even baked chicken. Don’t forget to pour a little extra gravy over the top when serving — it takes it to the next level!

FAQ

Can I freeze leftovers?
Yes! Store cooled portions in airtight containers for up to 3 months. Reheat in the oven, covered with foil, to keep it moist.

What if I don’t like sage?
You can reduce or omit it and rely on poultry seasoning alone, or swap in thyme for a gentler flavor.

Can I make it vegetarian?
Absolutely — just use vegetable broth instead of turkey broth.

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