A delightful twist on the classic cornbread dressing, perfect for any festive occasion.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking and a golden crust.
Lightly grease a 9x13-inch baking dish with butter or cooking spray.
Greasing the dish prevents sticking and makes cleanup easier.
Melt the butter in a skillet over medium heat, then sauté the celery and onion until tender, about 5 minutes.
Cook until the onions are translucent for the best flavor.
In a large mixing bowl, combine the crumbled cornbread, stuffing mix, sautéed vegetables, sage, and black pepper.
Mix gently to avoid breaking the cornbread into too small pieces.
Add the chicken broth and beaten eggs to the bowl, mixing until well combined.
Ensure the mixture is moist but not overly wet for the best texture.
Fold in the chopped hard-boiled eggs.
Chop the eggs evenly for consistent bites.
Pour the mixture into the prepared baking dish and spread it evenly.
Level the surface for even baking.
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown.
Check for doneness by inserting a toothpick; it should come out clean.
Let the dressing cool slightly before serving.
Cooling allows the flavors to meld and makes serving easier.
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