Old Fashioned CORNBREAD DRESSING - How to make CORNBREAD STUFFING Recipe

Celebrate THANKSGIVING DAY with this perfect side dish...made with cornbread, dried cubed bread, diced onions & celery, chicken broth, rubbing sage, salt & pepper...I've learned from both my Grandmother's how to make this true SOUTHERN CORNBREAD DRESSING...THE BEST!! Click on "Show more" below for recipe..

OLD FASHIONED CORNBREAD DRESSING:

• 1/2 cup butter, melted
• 1 cup celery, diced
• 2 teaspoons rubbing sage
• 4 cups (day old) corn bread, day old
• 1 1/2 to 2 cups chicken broth
• 1/4 teaspoon fresh cracked pepper
• 2 cups onions, diced
• 2 teaspoons poultry seasoning
• 1/2 teaspoon kosher salt
• 4 cups (day old) bread, cubed

1. Add cubed bread and crumbled cornbread to large cookie sheet. Bake in 250 degrees F oven for 45 minutes. Cool completely.
2. Melt butter in large skillet, over medium-heat, add diced onions and celery. Reduce heat to simmer and sauté for 30 minutes, stirring occasionally.
3. In a large bowl add dried out breads. Stir together poultry seasoning, rubbing sage, salt and pepper. Sprinkle seasonings over breads and toss well.
4. Add sautéed onions & celery to bread mixture and toss well.
5. Slowly add chicken broth to bread & onion mixture until dressing begin to slightly hold together.
6. Butter or oil a 3-quart casserole dish. Add Dressing Mixture.

Bake in preheated 350 degrees oven for 50-60 minutes.

Can be made the day before serving. Cover & refrigerate. Bring to room temperature for 1 hour. Heat dressing in preheated oven 350 degrees oven for 20 to 30 minutes.