JT
Cornbread Turkey Dressing
Ingredients
- Ingredients
Cornbread and bread
- 1 skillet of cornbread preferably day old, about 8 to 9 cups crumbled
- 1/2 loaf white sandwich bread lightly toasted or dried, about 4 cups torn into pieces
Vegetables and aromatics
- 2 to 3 stalks celery finely diced
- 1 medium yellow onion finely diced
Liquids and binders
- 2 to 3 cups low sodium chicken or turkey broth warmed
- Drippings from roasted turkey about 1/4 cup if available, optional but encouraged
- 2 to 3 large eggs lightly beaten
Seasoning
- 1 to 1 1/2 tablespoons rubbed sage to taste
- 1 teaspoon kosher salt plus more as needed
- 1/2 teaspoon freshly ground black pepper plus more as needed
For the baking dish
- Butter or turkey fat for greasing
Instructions
- Prepare the following before mixing: crumble the cornbread into a very large bowl. Tear the white bread into small pieces and add it to the same bowl. The mixture should be uneven, with both fine crumbs and larger pieces.
- In a medium saucepan over medium heat, combine the diced onion and celery with 2 cups of the broth. Bring to a gentle simmer and cook until the vegetables are soft and translucent, about 8 to 10 minutes. Remove from the heat and let cool slightly.
- Pour the warm vegetable and broth mixture over the cornbread and bread. Add the turkey drippings if using, followed by the rubbed sage, salt, and black pepper. Toss gently to combine, taking care not to mash the bread.
- Add the beaten eggs and stir until evenly distributed. The mixture should be very moist but not soupy. If it looks dry or crumbly, add more warm broth, 1/4 cup at a time, until it holds together when pressed lightly with a spoon.
- Taste the mixture and adjust seasoning as needed. Sage should be present but not sharp, and the seasoning should be slightly more assertive than you think necessary, it will mellow in the oven.
- Butter a 9×13 inch baking dish generously. Transfer the dressing to the dish and spread it into an even layer without packing it down. Lightly dot the top with additional butter or a spoonful of turkey drippings if desired.
- Bake in a 375°F oven until set through the center and lightly golden on top, 45 to 55 minutes. If the top browns too quickly, loosely cover with foil for the remaining bake time.
- Remove from the oven and let rest for at least 20 minutes before serving. The dressing will firm up as it cools.
Notes
Moisture is everything here. It should feel looser than you expect before baking.
This reheats extremely well and is often better the next day.
You can make this a day ahead, refrigerate unbaked, and bake just before serving. Let it come to room temperature first.
