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Nothing goes better with a juicy turkey and creamy gravy than some moist, soulful Southern Cornbread Dressing. I use to could eat this stuff by the spoonfuls when I was younger, which is probably why I still prefer my grandmother’s flavorful dressing to this day. I love the texture of this cornbread dressing. It holds it’s shape when it’s cut and it’s so moist and full of flavor.


  • 2 teaspoons freshly ground black pepper
  • 1 tablespoon dried sage
  • 2 teaspoons poultry seasoning
  • turkey broth
  • 4 large eggs, beaten
  • 1/2 cup butter
  • 4 cups finely crumbled toasted bread
  • 4 cups finely crumbled cornbread
  • 2 cups chopped onions
  • 2 cups chopped celery
  • 1 tablespoon salt
See also  Zucchini or Yellow Squash Casserole


1 ) Start by melting 1/2 of butter in a skillet; then add onions and celery and saute until tender.
2 ) In a large bowl, combine toasted bread and cornbread and mix.
3 ) Add onions and celery plus their cooking liquid, the salt, pepper, sage, and poultry
seasoning and mix thoroughly.
4 ) 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.
5 ) Bake in 400 degree F oven until dressing is nicely browned, about 30-40 minutes.

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