Preheat oven: Set your oven to 325°F (163°C) and lightly grease a baking dish (a 9×13-inch works well) with butter or non-stick spray. This ensures an even bake and easy cleanup.
Sauté vegetables: In a skillet, melt a generous amount of margarine or butter over medium heat. Add the chopped onion and celery, cooking until they’re softened and aromatic, about 5–7 minutes. Stir occasionally to prevent browning.
Mix the dressing: In a large mixing bowl, combine the crumbled cornbread and bread crumbs. Add the sautéed onion and celery, then stir in the eggs, melted butter, and enough broth to create a moist, soupy consistency. The mixture should be loose but not watery. Season generously with sage, salt, and pepper to taste.
Pour and bake: Transfer the mixture to the prepared baking dish, smoothing the top with a spatula. Cover with foil and bake for 35 minutes. This allows the flavors to meld while keeping the interior soft and custardy.
Uncover and finish: Remove the foil and bake for an additional 10 minutes, or until the top is golden brown and slightly crisp around the edges. This finishing step gives the dressing a beautiful texture contrast between the soft middle and toasty top.
Serving Suggestions
With Gravy: Spoon warm turkey or chicken gravy over individual servings for extra richness and comfort.
With Cranberry Sauce: The tartness of cranberry complements the savory depth of the dressing beautifully.
