Name: Mama's Cornbread Dressing
Ingredients: 4 cups crumbled cornbread: This forms the base of the dressing and provides a rich, crumbly texture.; 4 cups toasted bread crumbs: Adds structure and balances the softness of the cornbread.; 1 cup butter: Used for sautéing vegetables and adding richness to the dish.; 2 cups chopped onions: For aromatic depth and sweetness.; 2 cups chopped celery: Adds crunch and freshness.; 1 tablespoon salt: Enhances the overall flavor.; 2 teaspoons freshly ground black pepper: Provides a subtle kick.; 1 tablespoon dried sage: Adds a warm, earthy flavor characteristic of classic dressing.; 2 teaspoons poultry seasoning: Complements the sage with a savory blend of herbs.; 4 large eggs, beaten: Acts as a binder to hold the dressing together.; 3-4 cups turkey broth: Keeps the dressing moist and flavorful.

Description

Mama’s Cornbread Dressing is more than just a side dish; it’s a culinary tradition that captures the essence of Southern cooking. Unlike stuffing, which is cooked inside a turkey, dressing is baked separately, allowing for a perfectly balanced texture with crispy edges and a moist, flavorful center.

Ingredients

Scale

4 cups crumbled cornbread: This forms the base of the dressing and provides a rich, crumbly texture.
4 cups toasted bread crumbs: Adds structure and balances the softness of the cornbread.
1 cup butter: Used for sautéing vegetables and adding richness to the dish.
2 cups chopped onions: For aromatic depth and sweetness.
2 cups chopped celery: Adds crunch and freshness.
1 tablespoon salt: Enhances the overall flavor.
2 teaspoons freshly ground black pepper: Provides a subtle kick.
1 tablespoon dried sage: Adds a warm, earthy flavor characteristic of classic dressing.
2 teaspoons poultry seasoning: Complements the sage with a savory blend of herbs.
4 large eggs, beaten: Acts as a binder to hold the dressing together.
3–4 cups turkey broth: Keeps the dressing moist and flavorful.

Instructions

Prepare the Ingredients: Begin by gathering all your ingredients. Chop the onions and celery finely to ensure even cooking. Crumble the cornbread and toast the bread slices until golden and crisp. Set everything aside.
Sauté the Vegetables: Melt the butter in a large skillet over medium heat. Add the chopped onions and celery, cooking until they’re tender and translucent, about 7-10 minutes. Stir occasionally to prevent browning.
Mix the Bread Base: In a large mixing bowl, combine the crumbled cornbread and toasted bread. Stir well to distribute evenly.
Combine Ingredients: Pour the sautéed onions and celery, along with the butter they were cooked in, into the bread mixture. Add the salt, pepper, sage, and poultry seasoning. Mix thoroughly to ensure the seasonings are evenly distributed.
Add Liquid and Eggs: Using a bulb baster or ladle, gradually add turkey broth to the mixture, stirring as you go. The goal is to achieve a very moist consistency. Beat the eggs separately, then fold them into the mixture, ensuring everything is evenly combined.
Bake the Dressing: Grease a large baking dish and transfer the mixture into it, spreading it out evenly. Bake in a preheated oven at 400°F (200°C) for 30-40 minutes, or until the top is golden brown and slightly crispy.

Notes

Consistency is Key: The mixture should be very moist before baking to prevent dryness. Add broth slowly to avoid making it too watery.
Taste Before Baking: Before adding the eggs, taste the mixture and adjust the seasoning as needed.
Rest Before Serving: Let the dressing sit for 5-10 minutes after baking. This allows it to set and makes slicing easier.