Step-by-Step Instructions
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Sauté the Aromatics: Melt the butter and margarine in a large skillet over medium heat. Add onions and celery; cook for 8–10 minutes until soft, then let cool for 10 minutes.
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Prep the Base: In a large bowl, combine cooled vegetables, cornbread, and bread cubes. In a separate bowl, whisk warm broth, beaten eggs, poultry seasoning, sage, salt, and pepper.
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Combine: Pour the liquid mixture over the bread and stir gently with a silicone spatula until moistened. The mixture should be very wet and thick; add up to ½ cup extra broth if dry.
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Bake: Transfer to a greased 9×13-inch baking dish without packing down. Cover tightly with foil and bake at 325°F (165°C) for 35 minutes. Uncover and bake for 10–15 minutes more until golden and the center reaches 165°F.
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Rest: Let rest for 15 minutes to set the structure before serving.
Recipe Profile
| Metric / Profile | Value |
| Yield | Serves 10–12 |
| Calories | ~380 kcal per ¾-cup serving |
| Total Fat | 20 g (Saturated: 9 g) |
| Carbohydrates | 40 g (Fiber: 3 g, Sugar: 5 g) |
| Protein | 10 g |
| Sodium | 620 mg |
Make-Ahead & Storage
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Assemble Ahead: Assemble the unbaked dressing up to 24 hours in advance and refrigerate. Add 10 minutes to the total bake time when baking cold.
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Freezing: Cover and freeze the unbaked dish for up to 1 month. Thaw overnight in the refrigerator before baking. Avoid freezing after baking to preserve texture.
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