Nothing goes better with a juicy turkey and creamy gravy than some moist, soulful Southern Cornbread Dressing. I use to could eat this stuff by the spoonfuls when I was younger, which is probably why I still prefer my grandmother’s flavorful dressing to this day. I love the texture of this cornbread dressing. It holds it’s shape when it’s cut and it’s so moist and full of flavor.
INGREDIENTS:
2 teaspoons freshly ground black pepper
1 tablespoon dried sage
2 teaspoons poultry seasoning
turkey broth
4 large eggs, beaten
1/2 cup butter
4 cups finely crumbled toasted bread
4 cups finely crumbled cornbread
2 cups chopped onions
2 cups chopped celery
1 tablespoon salt
INSTRUCTIONS:
Continued on the next page
