Down here we make our dressing with cornbread. Period. But since my mama’s not a native Southerner, she does things a tiny bit differently… and everyone LOVES it! She came up with a recipe that’s a compromise between traditional cornbread dressing and traditional stuffing that everyone loves by adding traditional packaged stuffing mix to the cornbread. And it’s amazing!
My deep-rooted southern family LOVES this dressing and I’m not even sure most of them realize there’s regular bread stuffing in the mix! We always add chopped boiled eggs to our dressing (though I didn’t when this picture was taken because I had a bunch of Canadians in the house and didn’t want to scare them off).
You can add boiled eggs, crumbled sage sausage, oysters, sautéed green peppers or just about anything your family likes.
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
4 large eggs, beaten
Melt butter in a skillet; add the onions and celery and saute until tender.
Combine toasted bread and cornbread in a large bowl and mix.
Add onions and celery plus their cooking liquid, the salt, pepper, sage, and poultry seasoning and mix thoroughly.
Using a bulb baster, add just enough turkey giblet broth to make a very moist mixture, then stir in the eggs and scrape the dressing into a large greased baking pan or dish.
Bake in 400 degree F oven until dressing is nicely browned, about 30-40 minutes.