Grandma’s Cornbread Dressing

This classic Grandma’s Cornbread Dressing is the perfect accompaniment for holiday dinners, family gatherings, or whenever you’re craving a nostalgic comfort dish. With a base of savory cornbread, shredded bread, and vegetables, this recipe is loaded with flavor thanks to turkey broth, chicken broth, and the earthy hint of sage. It’s simple, yet packed with rich, hearty ingredients that make it stand out as a timeless side dish.

Ingredients:

3 packages of cornbread mix, prepped according to box instructions
1/2 cup turkey broth (or chicken broth if preferred)
4 cans of chicken broth (14.5 ounces each)
2 chopped hard-boiled eggs
10 cups shredded bread (preferably day-old or slightly stale bread)
1 1/2 cups diced onion
1/2 cup diced celery
1 1/2 teaspoons rubbed sage
Salt and pepper, to taste

Instructions:

1. Prepare the Cornbread:

Step 1: Follow the instructions on your cornbread mix boxes to prepare three batches of cornbread. Once baked, let the cornbread cool completely.
Step 2: Once the cornbread is cooled, crumble it into small pieces and place it into a large mixing bowl. The texture should be crumbly but not too fine.

2. Prepare the Bread:

Step 1: Shred 10 cups of day-old bread into bite-sized pieces and add it to the bowl with the crumbled cornbread. You can use a mixture of white bread, wheat bread, or even leftover dinner rolls.

3. Saute the Vegetables:

Step 1: In a large skillet, melt a little butter or drizzle some olive oil over medium heat.
Step 2: Add the 1 1/2 cups of diced onion and 1/2 cup of diced celery to the skillet and cook, stirring frequently, until the vegetables become soft and translucent (about 5-7 minutes).
Step 3: Remove the skillet from heat and set aside to cool slightly.

4. Mix the Dressing:

Step 1: In the large bowl with the cornbread and bread mixture, add the sautéed onions and celery. Gently toss everything together.
Step 2: Stir in the 2 chopped hard-boiled eggs for some additional flavor and texture.
Step 3: Season the mixture with 1 1/2 teaspoons of rubbed sage, plus salt and pepper to taste. Sage is the star herb in this dressing, giving it a warm and savory taste.

5. Add the Broth:

Step 1: Gradually pour in the 4 cans of chicken broth (about 58 ounces total) and 1/2 cup turkey broth. Stir gently to combine everything.
Step 2: The dressing mixture should be moist but not overly wet. Depending on how dry your bread is, you might need a little more or less broth. If it feels too dry, add an additional 1/2 cup of broth at a time until you achieve the desired consistency.

6. Adjust Seasonings:

Step 1: Taste the mixture and adjust the seasoning as needed. You can add more sage, salt, or pepper based on your preference.

7. Bake the Dressing:

Step 1: Preheat your oven to 350°F (175°C).
Step 2: Grease a large baking dish or roasting pan with butter or non-stick spray.
Step 3: Transfer the cornbread dressing mixture into the prepared baking dish. Spread it out evenly, and if you want a crispy topping, you can drizzle a little melted butter on top.
Step 4: Bake the dressing in the preheated oven for 30-45 minutes or until the top is golden brown and slightly crispy. The inside should remain moist and tender.

8. Serve:

Step 1: Once baked, remove the dressing from the oven and allow it to cool for a few minutes before serving.
Step 2: Garnish with a little fresh parsley if desired, and serve alongside your favorite holiday dishes like turkey, ham, or roasted chicken.

Tips for the Perfect Cornbread Dressing:

Stale Bread is Best: For the best texture, use day-old or slightly stale bread. Fresh bread can become too soggy when mixed with the broth. If you only have fresh bread, you can quickly dry it out by placing it in a low oven for 10-15 minutes before shredding it.
Balance the Moisture: The key to a perfect dressing is getting the right consistency. You want the mixture to be moist but not overly soupy. Adjust the amount of broth based on how dry your bread and cornbread are.
Cornbread Variations: While store-bought cornbread mix is convenient, you can also use homemade cornbread if you prefer a more personal touch.
Make-Ahead: You can prepare the cornbread and shred the bread up to two days in advance. Keep the crumbled bread in an airtight container until you’re ready to assemble the dressing.
Customize It: While this is a simple and classic cornbread dressing, feel free to add your own twist. Cooked sausage, diced apples, chopped pecans, or even cranberries can add extra flavor and texture.
Turkey Drippings: If you’re making this dressing alongside a turkey, consider adding a little of the turkey drippings to the dressing for even more flavor.

Why This Recipe Works:

Classic Flavor: The combination of cornbread, shredded bread, and sage creates a comforting and nostalgic flavor that’s perfect for holiday meals.
Moist and Savory: Using both chicken and turkey broth ensures the dressing stays moist while baking, while the combination of sautéed vegetables and sage gives it a robust savory flavor.
Simple Ingredients: This dressing uses simple pantry staples and boxed cornbread mix, making it a convenient and accessible dish for anyone to make

Grandma’s Cornbread Dressing is a timeless holiday favorite that’s sure to please everyone at the table. With its hearty mix of cornbread, bread, and a rich broth, it provides the perfect balance of flavor and texture. Whether you’re serving it for Thanksgiving, Christmas, or just a cozy Sunday dinner, this dressing will quickly become a family favorite. Its simple preparation and delicious taste make it a must-try recipe that you’ll come back to year after year!