Instructions:
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Prep the Breads: In a very large mixing bowl, combine your crumbled day-old cornbread and your crumbled white bread or biscuits. Toss them together so the two textures are evenly distributed.
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Sauté the Aromatics: Melt the stick of butter in a large skillet over medium heat. Add the diced onions and celery.Cook them slowly for about 8 to 10 minutes until they are completely translucent and incredibly fragrant, but not browned. Stir in the chopped sage and poultry seasoning during the last minute of cooking to wake up the dried herbs.
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Combine and Hydrate: Pour the hot butter, onions, and celery directly over the bread crumbs. Gradually begin adding your warm broth, stirring gently. The amount of broth you need depends on your cornbread, but the mixture should look like thick porridge or a loose oatmeal. Taste the mixture now and adjust your salt and pepper before adding the eggs.
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Bind It Together: Once the mixture has cooled slightly and tastes perfectly seasoned, stir in the beaten eggs. This will act as the binder that gives the dressing its iconic, fluffy texture.
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Bake to a Golden Crisp: Pour the mixture into a well-buttered baking dish. Bake at 375°F for 45 to 50 minutes. You are looking for a beautiful, deep golden-brown crust around the perimeter and a firm, slightly puffed center.
Pro-Tips for Customizing Your Pan
While a purist will tell you that sage and onions are all you need, dressing is a fantastic canvas for family variations:
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The Carnivore Upgrade: Brown half a pound of country breakfast sausage or loose pork sausage in your skillet before cooking the veggies, and fold it into the bread crumbs.
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Add Some Texture: Toss in a half-cup of chopped raw pecans to the mixture right before baking for a delightful,buttery crunch.
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The Ultimate Companion: Never serve dressing dry! Pair it alongside a boat of hot giblet gravy and a sharp, sweet dollop of cranberry sauce to perfectly balance the rich, savory flavors
