Cornbread Dressing


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9 cups buttermilk cornbread 7 cups white cubed bread (toasted in oven) 1 tablespoon salt ½ teaspoon pepper 2½ tablespoons sage 4 eggs (large) 4 cups or more of turkey broth (and supplement with chicken broth if necessary) 1 cup butter 1 diced onion 3 ½ cups celery

Nutritional information

No nutrition information available


Prepare cornbread according to direction on bag. Once cooled, crumble to fine consistency. Cube bread, toast in oven, turning several times. Add to cornbread. Melt butter, add celery and onion. Cook until completely tender, add to cornbread. Add all other ingredients, stirring well. Pam pans, cook 350 for at least an hour, maybe 1½ hrs. (Fills pan sizes 8X13 and 8X8)