Instructions
- Sauté the vegetables. Melt the butter in a skillet over medium heat. Add the chopped onions and celery, cooking until tender and fragrant. The vegetables should soften fully without browning, allowing their sweetness to blend into the dressing.
- Combine the crumbs. In a large mixing bowl, add the finely crumbled toasted bread and cornbread. Toss them together until evenly blended. This mix gives the dressing its signature texture—soft, but not mushy.
- Add vegetables and seasonings. Pour the sautéed onions, celery, and all of their cooking liquid into the crumb mixture. Add the salt, black pepper, dried sage, and poultry seasoning. Mix thoroughly so the seasonings distribute evenly throughout.
- Add broth to moisten.
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