Sage Cornbread Dressing
This recipe for Cornbread Dressing hits all the notes with the addition of fresh herbs.
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.
Tried this recipe?Let us know how it was!