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    Home » Casseroles

    Sage Cornbread Dressing

    Published: Nov 15, 2019 · Modified: Jun 3, 2020 by Tammy Circeo · This post may contain affiliate links · 1 Comment

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    Baked Sage Cornbread Dressing with title banner on the photo for Pinterest
    Baked Sage Cornbread Dressing with fresh sage leaves on top

    Are you Team Stuffing or Team Dressing? I'm definitely Team Dressing and it's got to be Cornbread Dressing! With lots of sage ... therefore Sage Cornbread Dressing!

    The only time of year that I make Cornbread Dressing is at Thanksgiving and sometimes also at Christmas, but truly, it would be just fine at any time of year ... imagine it alongside a roast chicken or even a pork tenderloin!

    Cornbread being crumbled into a large bowl

    To make Sage Cornbread Dressing, I start with my Crunchy Cast Iron Cornbread. That was probably obvious! And I crumble it into as small of pieces as possible with the best tool ... my hands!.

    A hand holding cornbread to crumble

    All I have to do is cook onions and celery in a bit of butter, then add the herbs.

    Chopped onions and celery on the cutting board

    Sage is the herb that should play the main character, but I also love adding thyme, parsley, and rosemary.

    Fresh sage leaves and chopped sage on the cutting board

    After the onions and celery are translucent, add the herbs, and mix it all with the crumbled cornbread and a couple of eggs as a binder.

    Cooked onions, celery, and herbs in the bowl with the cornbread

    The next part is a little tricky, but only because I can't judge the staleness of your cornbread. You'll need 3-4 cups of chicken stock. Add it slowly so that the cornbread has time to absorb the stock and not get too soupy.

    Cornbread dressing mixture in a large bowl with the chicken stock sitting beside

    Spoon it into a casserole dish and smooth it out.

    Put it into a 350F oven and bake it for about 30 minutes. You're looking for a bit of a crusty edge and a golden top.

    Cornbread Dressing is in the casserole dish ready to bake.

    I usually use a whole recipe for cornbread to make a large (9x13) size dish of Sage Cornbread Dressing. This one is only half of that, but the recipe given below is for the larger size.

    Baked Sage Cornbread Dressing ready to serve

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    Recipe

    Baked Sage Cornbread Dressing with fresh sage leaves on top

    Sage Cornbread Dressing

    Tammy Circeo
    This recipe for Cornbread Dressing hits all the notes with the addition of fresh herbs.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Cook Time 30 minutes mins
    Total Time 1 hour hr
    Course Dinner
    Cuisine American

    Ingredients
      

    • 1 recipe Crunchy Cast Iron Cornbread see Notes for the link to my recipe
    • ½ cup butter
    • 1 large onion chopped
    • 5 large stalks of celery chopped
    • ½ cup fresh sage chopped
    • 2 Tablespoons fresh thyme chopped
    • 2 Tablespoons fresh parsley chopped
    • 1 Tablespoon fresh rosemary chopped
    • 2 teaspoons salt taste and add as needed
    • 2 teaspoons black pepper freshly ground
    • 2 eggs beaten
    • 3-4 cups chicken stock

    Instructions
     

    • Heat oven to 350°F.
    • Crumble the cornbread into fine crumbs in a large bowl.
    • Melt the butter in a large skillet over medium-high heat. Add the onion and celery, cooking slowly till tender, about 20 minutes. Be careful not to brown it.
    • Add the herbs to the skillet and cook for about 1 minute more.
    • Add the onion mixture to the cornbread crumbs and stir to combine.
    • Add the eggs and mix thoroughly, then slowly add the chicken stock, allowing time for the cornbread to absorb the stock. Add less than you think is needed at first, let it sit for about 5 minutes to absorb, then add more if it is still too dry.
    • At this point you can bake it or you can cover it and refrigerate it to bake later.
    • Bake for 30 minutes or until the top is golden and the edges a bit crunchy.

    Notes

    For "less-stress" planning, make the cornbread early in the week or even the week before! Make the Dressing a couple of days before the holiday. That way, all you have to do on Thanksgiving or Christmas Day is bake it!
    Here is the link for my recipe for Crunchy Cast Iron Cornbread. 
    Keyword cast iron cornbread, cornbread, cornbread dressing
    Tried this recipe?Let us know how it was!
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    1. Shiplap and Shells - Weekly Wrap Up - Shiplap and Shells says:
      November 21, 2020 at 11:29 AM

      […] found a couple of things for Thanksgiving dinner. Don’t forget to eat your veggies. Cornbread dressing […]

      Reply

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    I have always loved nurturing and feeding people. My cooking style is influenced by my Southern parents, time living in Europe, and the foods available in the Pacific Northwest, where I lived for over 20 years. I cook from scratch and strongly support local farms and producers, believing that food plays a pivotal role in our quality of life.

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