World Flavors Cookbook

Southern Cornbread Dressing

Crumbled cornbread baked with celery, onion, sage, and turkey broth until custardy in the center and crispy on top — the Southern Thanksgiving stuffing that is never stuffed inside the bird.

Cuisine: United States

Ingredients

• 1 large skillet cornbread (about 6 cups crumbled)
• 4 slices white bread, torn
• 4 cups turkey or chicken broth
• 3 eggs, beaten
• 1 large onion, diced
• 4 stalks celery, diced
• 4 tbsp butter
• 2 tsp rubbed sage
• 1 tsp poultry seasoning
• Salt and pepper

Instructions

1. Preheat oven to 375F.
2. Crumble cornbread and white bread into a large bowl.
3. Sauté onion and celery in butter until soft. Add to bread.
4. Pour broth over bread mixture. Mix well — it should be very wet (wetter than you think).
5. Add beaten eggs, sage, poultry seasoning, salt, and pepper. Mix.
6. Pour into a greased 9x13 baking dish.
7. Bake 40-45 minutes until golden on top and set in center.