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!
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!.
All I have to do is cook onions and celery in a bit of butter, then add the herbs.
Sage is the herb that should play the main character, but I also love adding thyme, parsley, and rosemary.
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.
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.
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.
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.
Other Recipes You Might Like:
Sage Cornbread Dressing
- 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
- 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.
[…] found a couple of things for Thanksgiving dinner. Don’t forget to eat your veggies. Cornbread dressing […]