I grew up eating cornbread dressing for special occasions, such as Thanksgiving and Christmas.  This dish, baked in the oven in a casserole-style baking dish, is made with savory homemade cornbread and fresh chicken or turkey stock.   It is important to note that Southern-style cornbread is made with white corn meal and is savory, not sweet.  I add fresh sage to this cornbread dressing recipe, but that is not the Southern tradition.  This cornbread dressing should be VERY moist and is even better when topped with Southern-style giblet gravy. 

4 cups crumbled Southern-style cornbread
2 cups crumbled toasted white bread
2 large eggs
4 cups chicken or turkey stock (homemade, if possible)
1 cup chopped white onions
1 cup diced celery
1 Tablespoon chopped fresh sage (optional)
1 Tablespoon fine sea salt (Note that if your stock is already salty, you may not need as much.)
Pepper, to taste (I like a lot of pepper.)

You will also need:
Large bowl for mixing
13″ x 9″ x 2″ baking dish, buttered or lined with aluminum foil

Preheat the oven to 375 degrees Fahrenheit. 

Put the crumbled cornbread and the crumbled toasted white bread into a large bowl.  Add the two eggs and mix well. Mix in the chicken or turkey stock.  Stir in the onions, chopped celery and sage (if using).  Add the salt and pepper. 

Pour into a buttered baking dish.  Bake for 35-40 minutes, until golden brown on top.   Serve with turkey and gravy, if desired.

Comments are closed.