Holiday Cornbread Dressing

It is more than just a side dish; it is a treasured family custom that infuses each bite with the coziness of home. If you're from the South, you're already aware that the main attraction is the rich, savory, soul-stirring cornbread dressing. This recipe for holiday cornbread dressing tastes like a warm hug from Grandma's kitchen and is perfect for serving with roast turkey, glazed ham, or smothered in gravy.

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Course: Baking, Holiday, Side Dish

Cuisine: American

Ingredients Method

Ingredients

2 cups chopped celery
2 large onions finely chopped
5 cups crumbled buttermilk cornbread dried slightly for texture
5 cups plain dry bread crumbs
1½ teaspoons poultry seasoning
3 teaspoons ground sage or to taste
1 teaspoon salt adjust to taste
1 teaspoon black pepper adjust to taste
1 stick ½ cup margarine
1 stick ½ cup unsalted butter
4 large eggs beaten
6 cups turkey or chicken broth more if needed for moisture

Method

Preheat Oven

Preheat your oven to 350°F (175°C). Lightly grease a large baking dish (13x9-inch or similar).

Sauté Vegetables

In a large skillet over medium heat, melt the margarine and butter together. Add the chopped celery and onions. Cook until the vegetables are soft and translucent, about 10–12 minutes. Remove from heat.

Mix the Dry Ingredients

In a large mixing bowl, combine the crumbled cornbread, bread crumbs, poultry seasoning, sage, salt, and pepper. Stir to evenly distribute the seasonings.

Combine Everything

Add the sautéed celery and onions (with the butter) to the dry mixture. Mix well. Stir in the beaten eggs, then gradually pour in the broth, stirring gently until the mixture is moistened but not soggy. You may not need all 6 cups of broth—add just enough for the dressing to hold together.

Bake

Spoon the dressing into your prepared baking dish. Spread it out evenly and smooth the top. Bake uncovered for 40–50 minutes, or until golden brown on top and cooked through.
Enjoy!