Cornbread Dressing:
Ingredients:
1 pan of cornbread (about 6-8 cups), crumbled
4 cups of day-old white bread, cubed or crumbled
1/2 cup unsalted butter
1 medium onion, finely chopped
3 celery stalks, finely chopped
3-4 cups chicken or turkey broth (adjust for desired moisture)
2 large eggs, lightly beaten
1 teaspoon dried sage (or more to taste)
1 teaspoon dried thyme
1/2 teaspoon black pepper
1 teaspoon salt (adjust to taste)
1/2 teaspoon poultry seasoning (optional)
Fresh parsley, chopped (optional, for garnish)
Instructions:
1. Preheat Oven: Set your oven to 350°F (175°C).
2. Prepare Bread: Crumble the cornbread and white bread into a large mixing bowl.
3. Sauté Vegetables: In a large skillet, melt the butter over medium heat. Add the chopped onion and celery, and sauté until they are soft and translucent, about 5-7 minutes.
4. Mix Ingredients: Add the sautéed vegetables to the bread mixture. Then, stir in the sage, thyme, poultry seasoning, salt, and pepper. Mix well to combine.
5. Add Broth and Eggs: Pour in the broth gradually, stirring the mixture as you go. The bread should be moist but not soggy. Then, add the beaten eggs and mix thoroughly.
6. Bake: Transfer the dressing mixture into a greased 9×13-inch baking dish. Spread it out evenly, and bake uncovered for 30-40 minutes, or until the top is golden brown and the dressing is set in the center.
7. Garnish and Serve: Optionally, sprinkle fresh parsley over the top before serving.
This cornbread dressing pairs beautifully with roasted turkey, chicken, or pork!
