My mom made the best cornbread dressing for Thanksgiving and Christmas. It was moist, yet a little crusty. It has a wonderful sage flavor. And chopped up egg whites – and sometimes apples. And we always made the cornbread the night before, and left it out on the counter with a towel over it to let it dry out a little.
I’ve recreated the recipe, but really, I just wing it. Feel free to add your own spin on it – add some apples, or cranberries! And be sure to do a taste test and add more sage if you need it.
The night before, prepare the cornbread mixes. Cover slightly and leave out overnight.
Boil eggs and refrigerate
Day of meal:
Preheat oven to 350 degrees F (175 degrees C).
Peel hard cooked eggs – you just need the whites. Chop the whites up.
In a medium sauce pan, heat olive oil, add onion, garlic, celery and soften. Add 1 can chicken broth and sage, salt and pepper and let simmer for about 5 minutes.
In a large bowl, crumble the corn bread. Add about half the package of the dry bread crumb stuffing plus the chopped up eggs and mix up. Pour chicken broth/onion/garlic/celery mixture over the breading mixture and gently stir. Everything should be very moist. Add more chicken broth if needed. You can even pour the chicken broth directly to the pan of dressing if it seems to dry. It should be pretty wet, but not standing in liquid. Taste the cornbread part of dressing and add more salt, pepper or sage as needed.
Place dressing into a lightly sprayed baking pan (13×9 is good) and cover with foil. Place in oven. Cook for about 45 minutes, then remove foil and let cook another 20 minutes until the top is crusty.