Grab a large bowl and crumble the day-old cornbread like you mean it. Add the torn white bread and crushed Ritz crackers to the mix. Now you’ve got the base of greatness.

Melt butter in a skillet over medium heat, then toss in the onions, celery, and red bell peppers. Cook until they’re tender, like a good hug, but not mushy. As they’re nearing the finish line, season with salt, pepper, sage, and poultry seasoning.

Add the sautéed veggies and shredded turkey to your cornbread mix. Time to get messy—use your hands to mix everything together thoroughly. Bonus points if you hum a festive tune while you do it.

Pour turkey broth into the mix, one cup at a time, stirring as you go. You’re aiming for a thick, soupy consistency—like the batter’s been to the gym but still loves carbs. Once it’s perfect, mix in the beaten eggs to hold everything together.

Lightly press the mixture into a buttered 9x13 casserole dish. Cover it up and let it rest overnight in the fridge. Yes, this dish has patience—it’s worth the wait.

Preheat your oven to 350°F. Cover the casserole and bake for 45 minutes, or until it’s set and the top is golden. Your kitchen will smell like pure happiness.

Let the dressing rest for a few minutes before serving. Optional: Serve with smoked oysters on the side for an extra fancy twist.