Down here we make our dressing with cornbread. But since my mama’s not a native Southerner, she came up with a compromise that everyone loves by adding a little traditional packaged stuffing mix to the cornbread. And it's amazing!
We always add chopped boiled eggs to our dressing (though I didn't when this picture was taken because I had a bunch of Canadians in the house and didn't want to scare them off). You can add boiled eggs, crumbled sage sausage, oysters, sautéed green peppers or just about anything your family likes.
Mama’s Cornbread Dressing
1 14-oz. bag herb stuffing*
1 pan Skillet Cornbread
1/2 cup butter, plus more for greasing the pan
1 large onion, diced
1 1/2 cups diced celery
1/4 teaspoon rubbed sage, or to taste
Salt & pepper to taste
4 cups chicken or turkey broth
Crumble cornbread into pieces uniform in size with the herb stuffing. Add cornbread and stuffing to a large bowl; set aside.
Melt butter in a large skillet over medium-high heat; add onions and celery and sauté 4-5 minutes to soften them up a bit. Add contents of skillet to cornbread mixture.
Add salt, pepper, sage and broth to cornbread mixture and gently toss until all ingredients are just combined. Taste for seasoning at this point and add more if you like. I start with a small amount of each and go from there – how flavorful your broth is has a lot to do with how much additional seasoning is needed. Do not over-mix the dressing or you'll end up with a dense loaf that requires a knife and spatula to serve. Blech.
Spoon cornbread mixture into a buttered 13x9 casserole dish. Bake, uncovered, at 350 degrees for 30-40 minutes.
*Such as Pepperidge Farms.