🕒 Prep & Cook Time
- Prep Time: 20–25 minutes
- Cook Time: 45–55 minutes
- Total Time: ~1 hour 15 minutes
🛒 Ingredients
Base
- 4 cups crumbled cornbread (day-old is best)
- 2 cups stale white bread, crumbled
- 2–3 cups chicken broth (adjust for moisture)
Flavor Base
- 1 small onion, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- ½ cup butter
Eggs & Herbs
- 3 large eggs, beaten
- 1 tbsp fresh sage (or 1 tsp dried)
- 1 tsp dried thyme
- 1 tsp poultry seasoning
Seasoning
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
Optional Add-Ins
- 1–2 cups shredded cooked chicken or turkey
- ½ cup cooked sausage
- ¼ cup chopped parsley
👩🍳 Directions
1. Preheat Oven
- Preheat to 375°F (190°C)
- Grease a baking dish (9×13 works great)
2. Sauté the Vegetables
- In a skillet:
- Melt butter over medium heat
- Add onion and celery
- Cook until soft (5–7 minutes)
- Add garlic and cook 1 minute
3. Mix the Base
- In a large bowl:
- Combine crumbled cornbread and white bread
- Add sautéed vegetables
- Pour in 2 cups broth and mix
4. Add Eggs & Seasoning
- Stir in:
- Beaten eggs
- Sage, thyme, poultry seasoning
- Salt and pepper
- Mix well
- Add more broth as needed (should be moist but not soupy)
5. Add Optional Ingredients
- Fold in chicken, sausage, or herbs if using
6. Bake
- Pour mixture into prepared dish
- Spread evenly
- Bake uncovered for 45–55 minutes
- Top should be golden brown and slightly crispy
7. Rest & Serve
- Let sit for 10 minutes before serving
- Serve warm
🔥 Southern Tips
- Homemade cornbread (not sweet) gives the best flavor
- Dressing should be moist—add broth gradually
- For extra richness, use drippings from roasted chicken or turkey
- Some folks like it softer, others crisp—adjust bake time accordingly