Ingredients

  • 1 cup (2 sticks) of butter
  • 1 medium onion, chopped
  • 3 stalks (ribs) of celery, chopped
  • 1 tablespoon of chopped green bell pepper
  • 6 cups of cooked, crumbled cornbread
  • 6 cups of dry, toasted bread, crumbled (toasted sliced bread, leftover biscuits or rolls)
  • 1 teaspoon kosher salt, or to taste
  • 1/2 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste, optional
  • 1/4 teaspoon of freshly cracked black pepperor to taste,
  • 1 teaspoon of sage (or Bell’s seasoning), or to taste, optional
  • 1 teaspoon of poultry seasoning
  • 1 cup of turkey gravy (canned is fine)
  • 4 to 6 cups of turkey or chicken broth or stock, more or less
  • 4 large eggs, beaten (or 2 raw and 2 boiled and chopped)

Directions:

Please also review the notes in the above post.

Toast the bread in a toaster or in the oven. Remove and set aside to cool. Make a pan of cornbread, remove and set aside uncovered to cool completely. You want the breads to be very dry.

Preheat oven to 350 degrees F. Prepare a 9 x 13 inch pan with butter or non-stick spray.

Melt the butter in a skillet over medium heat. Saute the onion, celery and bell pepper. Add the salt, Cajun seasoning, pepper, Bell’s seasoning and poultry seasoning. Continue cooking and stirring for 2 minutes. Set aside to cool.

Crumble the cornbread into a large bowl. Add the bread and toss. Add the sauteed veggies, scraping out all of the butter; stir. Add the gravy and enough of the stock to moisten; gently toss. Taste and adjust seasoning.

Add the beaten eggs; gently toss. This is where you fix the consistency. If you want a fluffy stuffing, you’ll use less stock. If you prefer a wetter stuffing, add additional stock as needed to reach desired consistency, taking care not to get too soupy! Lightly spoon into the casserole dish, but do not pack!

Transfer to the prepared baking dish and bake at 350 degrees F for 45 minutes. For a moister stuffing, baked covered. For a drier stuffing with a crunch top, bake uncovered.

Serves about 10 to 12

Cook’s Notes: Instead of sage, I prefer to use Bell’s seasoning, which is a mixture of sage with other herbs and spices.