- Preheat oven: Set your oven to 325°F (163°C) and lightly grease a baking dish (a 9×13-inch works well) with butter or non-stick spray. This ensures an even bake and easy cleanup.
- Sauté vegetables: In a skillet, melt a generous amount of margarine or butter over medium heat. Add the chopped onion and celery, cooking until they’re softened and aromatic, about 5–7 minutes. Stir occasionally to prevent browning.
- Mix the dressing: In a large mixing bowl, combine the crumbled cornbread and bread crumbs. Add the sautéed onion and celery, then stir in the eggs, melted butter, and enough broth to create a moist, soupy consistency. The mixture should be loose but not watery. Season generously with sage, salt, and pepper to taste.
- Pour and bake: Transfer the mixture to the prepared baking dish, smoothing the top with a spatula. Cover with foil and bake for 35 minutes. This allows the flavors to meld while keeping the interior soft and custardy.
- Uncover and finish: Remove the foil and bake for an additional 10 minutes, or until the top is golden brown and slightly crisp around the edges. This finishing step gives the dressing a beautiful texture contrast between the soft middle and toasty top.
Serving Suggestions
- With Gravy: Spoon warm turkey or chicken gravy over individual servings for extra richness and comfort.
- With Cranberry Sauce: The tartness of cranberry complements the savory depth of the dressing beautifully.
Tips & Notes
See more on the next page
Advertisement
