Cornbread Dressing

This is the kind of cornbread dressing that makes folks push back from the table with a satisfied sigh and ask for the recipe.

Crumbled cornbread meets savory chicken broth, aromatic celery, and onions, all bound together with egg whites and a whisper of poultry seasoning. It bakes up golden on top with a soft, custard-like center that soaks up every bit of gravy you pour over it.

Best part? It’s low-fat and diabetic-friendly, so everybody gets a seat at the table without compromise.

Southern Kitchen Tips

• Use day-old cornbread for the best texture. Fresh cornbread crumbles too easily and can turn your dressing mushy.
• Don’t skip the poultry seasoning (or swap in rubbed sage). That earthy, herbal note is what makes dressing taste like Thanksgiving.
• Let the mixture sit for 10 minutes before baking so the bread absorbs all that flavorful broth.
• For extra richness without extra fat, stir in a tablespoon of turkey drippings.