Cornbread Dressing

A classic, savory dressing that combines crumbled cornbread and dry bread crumbs with sautéed vegetables, eggs, broth, and plenty of poultry seasoning and sage.

Ingredients:
Celery, chopped – 2 cups
Large onions, chopped – 2
Margarine – 1 stick
Crumbled buttermilk cornbread (dry) – 5 cups
Dry bread crumbs – 5 cups
Turkey or chicken broth – 3 cups
Butter – 1 stick
Large eggs, beaten – 4
Poultry seasoning – 1½ tsp
Sage – 3 tsp (or to taste)
Salt – 1 tsp (or to taste)
Pepper – 1 tsp (or to taste)
Instructions:
Step 1: Preheat Oven
Preheat your oven to 325°F (160°C).

Step 2: Mix Ingredients
In a large skillet, sauté the chopped celery and onions in melted butter or margarine until soft. In a large mixing bowl, combine the cooked vegetables, 4 beaten eggs, crumbled cornbread, bread crumbs, broth, poultry seasoning, sage, salt, and pepper. The mixture should be fairly moist; add more broth if needed. Transfer to a greased baking pan.Step 3: Bake
Cover the pan and bake for 35 minutes. Remove the cover and bake for an additional 10 minutes, or until the top is golden and the dressing is cooked through (internal temperature should reach 165°F/74°C).