Don’t call it stuffing. In the South, Cornbread Dressing is the preferred carby side for a roasted turkey. This recipe brings all the cozy, nostalgic vibes plus a little upgrade. We’re talking golden cornbread, rich chicken stock, and a double helping of Pete & Gerry’s Organic Pasture-Raised Eggs (boiled and beaten) for extra flavor AND extra protein. Simple, hearty, and guaranteed to make your grandma proud.

Instructions 

1. Heat oven to 350°F and grease a 9x13 inch baking dish.
2. Melt butter in a stockpot over medium heat.
3. Add onion and celery and cook until softened and translucent, approx. 5 minutes.
4. Stir in the poultry seasoning, fresh herbs, salt, and one cup of chicken stock.
5. Add the cornbread crumbles and stir to soak up the liquid. Stir and breakup any large pieces. Add half a cup more of chicken stock to a very moist and mushy consistency. Add the second half cup of chicken stock, if needed.
6. Taste for salt and seasoning and adjust if needed.
7. Add the beaten egg and stir to combine well. 
   
8. Fold in the chopped boiled eggs.
9. Pour into prepared baking dish and cover with foil.
   
10. Bake 30 minutes covered and then an additional 15-20 minutes uncovered or until bubbly and top is golden brown. 
11. Remove from the oven and serve warm with cranberry sauce on the side.