Cornbread Dressing

🧂 Ingredients

• 6-8 cups cornbread

  cubed (don’t use a sweet cornbread)
• 2 cups celery

  diced
• 2 large onions

  diced
• 1 tsp. rubbed sage
• 2 1/2 tsp. poultry seasoning
• 1 tsp. sea salt
• 1/2 cup unsalted butter

  (1 stick)
• 2 cups homemade turkey giblet broth

  (or chicken broth), or more if needed
• 1/2 tsp. ground black pepper

  or as desired

Instructions

• 1 Prepare cornbread a day in advance if possible.
• 2 After cooled, allow cornbread to stale – a day if possible.
• 3 When ready to begin preparation, cube cornbread and place in a large mixing
  bowl.
• 4 Set aside.
• 5 Remove giblets from turkey and place in large pot filled with water.
• 6 Salt and pepper the water generously.
• 7 Bring to a boil.
• 8 Reduce heat and simmer an hour or two until a rich broth has formed.
• 9 (You may have to continue adding water if it boils down too much).
• 10 Set aside.
• 11 Divide butter in half and place in two large 10-12” skillets.
• 12 Turn skillets on low to medium heat.
• 13 Place onions in one skillet and celery in the other.
• 14 Sauté until veggies are tender about 10-15 minutes.
• 15 Remove from heat.
• 16 Add celery and onions including all the butter to the mixing bowl with
  cornbread.
• 17 Sprinkle with sage, poultry seasoning salt and pepper, as desired.
• 18 Drizzle with homemade turkey broth and stir until well-combined.
• 19 Start with 1 ½ cups and add more if needed.
• 20 Stuff cavities of turkey and bake as directed for baking turkey.
• 21 Place remaining stuffing in a greased one-quart glass baking dish.
• 22 Bake at 350° for about 30 minutes until lightly browned and heated through.

Nutrition Info