Cornbread Dressing

Preheat oven to 350°F (175°C). Butter a 9x13 inch baking dish.

If using whole cornbread, bake it ahead or use day-old cornbread; crumble into bite-sized pieces. You should have about 2 cups crumbled.

Dice the onion, celery, and carrot into small, even pieces. Chop the fresh parsley and set aside.

In a large skillet, melt 6 tbsp butter over medium heat. Add the diced onion, celery, and carrot. Sauté for 5–7 minutes until softened and fragrant.

If using optional protein, add cooked ground turkey (or your chosen protein) to the skillet and stir to combine, cooking 1–2 minutes more.

In a large mixing bowl, combine the crumbled cornbread, vegetable broth, beaten eggs, fresh parsley, salt, pepper, and optional poultry seasoning. Stir until evenly moistened.

Fold in the sautéed vegetables and protein (if using), and the optional vegetable add-in (spinach, mushrooms, or other choice). Mix gently but thoroughly until the mixture is cohesive.

Pour the dressing mixture into the prepared baking dish. Spread evenly.

Bake uncovered for 45–50 minutes, until the top is golden brown and a fork inserted in the center shows no wet pooling liquid.

Let rest 5 minutes before serving. Serve warm as a side dish.