Ingredients
- 8 cups crumbled cornbread (a 9" pan of cornbread)
- 16 ounces bread (don't use storebought stuffing cubes)
- 3 celery stalks (with leaves)
- 1 yellow onion
- 6 large eggs
- 2 teaspoons sage
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup heavy cream
- Pan drippings (from the turkey, 1 cup or more, use it all)
- 4 cups turkey broth (or 2 cans low sodium chicken broth)
How to Make
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Step 1: Day Before: Make cornbread. Pinch up white bread into 1/2" pieces and toast in oven until dry but not brown or hard. I use 2 half-sheet baking pans set at 200 degrees for 1 hour.
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Step 2: Dice celery and onion, put them in a baggie in fridge.
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Step 3: 4 Hours Before Serving: Crumble cornbread by hand into a large bowl with pinched bread. Add eggs, sage, salt, pepper and cream. Add half the broth and stir. Continue to add broth until you reach the right consistency. You want enough liquid so that the bread will soak it up and still be slightly soupy.
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Step 4: Let set for 2 1/2 hours. Then preheat oven to 350 degrees. If using a disposable pan, spray with pam. If using a regular pan, cover with heavy aluminum foil and spray with pam. If disposable pan is not sturdy, place it on cookie sheet.
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Step 5: 1 1/4 Hour Before Serving:
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Step 6: Pour dressing into pan and place in oven. Start checking at 45 minutes. The size of your pan will determine the cooking time. The deeper the dressing, the longer it will take to cook.
Tips & Variations
- 9 x 13 heavy disposable pan with deep sides, or heavy duty aluminum foil for your own 9 x 13 pan.
We hope you enjoy this recipe!
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