Cornbread Dressing

Recipe by Bev I Am
READY IN: 50mins
SERVES: 8-10


  • 2
    cups chopped onions
  • 2
    cups chopped celery
  • 12
    cup butter
  • 4
    cups finely crumbled toasted bread (I use homemade)
  • 4
    cups finely crumbled cornbread (see recipe I posted for Skillet Cornbread)
  • 1
    tablespoon salt
  • 2
    teaspoons freshly ground black black pepper
  • 1
    tablespoon dried sage
  • 2
  • turkey broth (from simmering turkey giblets with 3 1/2 cups water for 45 minutes. You can use unused portion to ma)
  • 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 throughly.
  • 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.