She’s a Southerner, and she does things a little differently… and everyone enjoys it! By adding standard boxed stuffing mix to the cornbread dressing, she created a dish that is a compromise between classic cornbread dressing and traditional stuffing that everyone enjoys.

We make our dressing with cornmeal down here. Period. But, because my mother is not a native Southerner, she does things a little differently… and everyone enjoys it!

By adding regular boxed stuffing mix to the cornbread, she created a dish that is a compromise between traditional cornbread dressing and traditional stuffing that everyone enjoys. And it’s incredible!

My deep-rooted southern family adores this dressing, and I’m not sure most of them realize it contains ordinary bread stuffing!

Ingredients:

2 cups finely sliced onions
2 cups celery, chopped
4 cups finely shredded toasted bread 1/2 cup butter
4 cups cornbread, finely crumbled
1 teaspoon salt
2 tsp black pepper, freshly ground
1 tablespoon sage, dried
2 tsp poultry seasoning 1 cup turkey broth
4 big beaten eggs

Directions:

In a skillet, melt the butter and sauté the onions and celery until soft.
In a large mixing dish, combine toasted bread and cornbread.
Mix in the onions and celery, together with their cooking liquid, as well as the salt, pepper, sage, and poultry seasoning.
Add just enough turkey giblet broth to form a very moist mixture with a bulb baster, then toss in the eggs and scoop the dressing into a large buttered baking pan or dish.
Bake at 400°F for 30-40 minutes, or until the dressing is beautifully browned.