The smell of onions, celery, and cornbread baking together always takes me right back to Mama’s kitchen. Some folks say it’s not dressing without giblets, but Mama never used them—and no one ever complained. Every holiday, this old-fashioned dressing sat beside the turkey—golden on top, soft in the middle, and full of love. It’s simple, soulful, and straight from the heart of Southern cooking.
Ingredients
- Homemade or store-bought cornbread, crumbled
- Dry bread crumbs (white or whole wheat)
- 2–3 large eggs, lightly beaten
- 1 stick butter or margarine, melted
- Onion, diced
- Celery, chopped
- Chicken or turkey broth (enough to make mixture soupy)
- Sage, salt, and pepper to taste
- Additional butter for sautéing vegetables
