Preparation

• Preheat the oven to 350°F. Crumble the cornbread by hand into small pieces and place on a baking sheet. Next, tear or crumble the white bread into small pieces. Place the crumbled white bread on the same baking sheet.
• Toss the crumbled white bread with olive oil, ½ teaspoon of poultry seasoning, and ¼ teaspoon salt. Place the baking sheet in the oven and bake the crumbled bread for 15 minutes until lightly toasted. Once the bread has dried out, remove the pan from the oven and set aside.
• While the breadcrumbs are toasting, sauté the vegetables. Melt the butter in a large skillet over medium heat. Add the diced onion, diced bell pepper, and diced celery. Stir and sauté for about 5 minutes or until the vegetables have softened.
• Add the toasted cornbread and breadcrumbs to a large bowl. Add the sautéed vegetables and butter to the same bowl. Now add ½ teaspoon salt, 2 teaspoon poultry seasoning, dried sage, onion powder, and black pepper to the bowl.
• Next, slowly pour the chicken broth into the bowl. Start by pouring half of the broth then give the dressing a stir. Pour the rest of the broth in the bowl and stir to combine.
• Now add the beaten eggs to the bowl and stir to combine.
• Pour the cornbread dressing mixture into a greased 9x13-inch baking dish. Bake in the preheated oven for 50 minutes or until golden brown on top. Serve warm and enjoy!