Add the chopped onions and celery, and sauté until tender, about 5–7 minutes.
2. Combine the Dry Ingredients
In a large mixing bowl, combine the crumbled toasted bread and cornbread. Mix well.
3. Add Seasonings and Vegetables
Stir in the sautéed onions and celery along with their cooking liquid.
Add the salt, pepper, sage, and poultry seasoning. Mix thoroughly.
4. Moisten the Mixture
Using a bulb baster or ladle, gradually add turkey broth to the mixture, stirring as you go. Add enough broth to make the mixture very moist but not soupy.
5. Add the Eggs
Stir in the beaten eggs, ensuring everything is well combined.
6. Bake the Dressing
Preheat your oven to 400°F (200°C).
Grease a large baking pan or dish and pour the dressing mixture into it, spreading it evenly.
Bake for 30–40 minutes, or until the top is nicely browned and the dressing is set.
Tips for Perfect Cornbread Dressing
Broth Consistency: Add broth slowly to avoid making the mixture too wet. It should be moist but hold its shape.
Cornbread Texture: Use slightly stale or day-old cornbread and bread for better texture and absorption.
Customize the Seasoning: Adjust the sage and poultry seasoning to your taste for a more or less herbaceous flavor.
Serving Suggestions
Serve warm alongside roasted turkey, cranberry sauce, and other Thanksgiving favorites.
Pair with a drizzle of turkey gravy for added richness.
