Southern Cornbread Dressing

Ingredients

• 6 cups cubed savory cornbread (See Cook's note)
• 6 cups cubed French or Italian bread
• 1/2 cup butter
• 1 large sweet onion (diced)
• 2 ribs celery (diced)
• 1 10 3/4 oz can cream of chicken soup or cream of chicken with herbs soup
• 3 large eggs (beaten)
• 1-2 Tbsp chopped fresh sage (may adjust to taste)
• 2 1/2 tsp poultry seasoning
• 1 tsp salt
• 1 tsp freshly ground black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 32 oz low sodium chicken broth

Instructions

1. 1

   Make Ahead Prep: Bake, cool and crumble the cornbread and cube the Italian bread. Spread on a large sheet pan and leave it on the counter uncovered to dry out for a several hours or overnight. Dry bread makes the best and most moist dressing.

2. 2

   Preheat the oven to 350°F. Spray a 13x9-inch baking dish with nonstick cooking spray. Set aside.

3. 3

   In a large skillet over medium-high heat melt butter, with diced onion and celery. Season lightly with salt and black pepper to your taste. Cook for 5-7 minutes until the vegetables begin to soften and brown.

4. 4

   Meanwhile, place cubed cornbread and Italian bread cubes into a large bowl. To the bowl add sautéed onion and celery, cream of chicken soup, beaten eggs, sage, poultry seasoning, salt, pepper, garlic and onion powder.

5. 5

   Gradually add chicken broth stirring until all of the chicken stock is used and ingredients are fully moistened.

6. 6

   Pour cornbread mixture evenly into the prepared baking dish. Bake for 50-60 minutes until the top is golden, slightly crisp and the dressing is baked all the way through.

7. 7

   Serve immediately drizzled with turkey gravy.